Origin: Ethiopia
Farm/Region: Duwancho
Tasting Notes:Blueberry, Cooked Peach & Dark Chocolate
Varietal: Mixed Heirloom
Processing:Natural Special Prep
Altitude: 1900-2150 MASL
Roast Profile: Espresso
Recommended Recipe:6g in/ 100ml water out in Bloom: 30 sec Total Extraction time: 3.30 min
About The Coffee:This lot comes from us from the Duwancho washing station in Sidama.
Coffee is soaked for two hours here before being placed on raised beds. They believe this extended soaking time adds a level of sweetness they hadn't experienced prior to instituting it.
The Sidama region is known for producing the most coffee at the highest grades in Ethiopia, and the geography explains why this is. This region spreads across fertile highlands, where half of the land is cultivated. The surrounding rivers and lakes along with the very high elevation results in cool weather and fertile soil. These factors, in combination with over 100 inches of rainfall per year, cause the coffee to ripen slower than in any other region in Ethiopia.