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Ethiopian Natural Sidamo Ethiopia is home to my favorite coffees. Harrar, Sidamo and Yirgacheffe are three coffees that will blow you away for their complexity, depth and uniqueness. And this natual Sidamo is no exception. What does the "natural" mean? The majority of coffee in the world is wet-processed, meaning the fruit is stripped off the bean, the mucilage is removed and the fruitless seed dries in the sun. In natural coffees however, the whole coffee cherry gets put directly out in the sun and dries around the seed. This can either add an unparalleled level of complexity and uniqueness to the bean - or it can destroy it if not properly handled. Oftentimes there is a "dirty" flavor hiding behind dry processed coffees. But if you get one that's done right (like this one), you are blown away by an incredible "perfumey" aroma and flavor in the cup. This perfumey characteristic fills the entire nasal cavity and lingers - you definitely take notice. One needs to be careful with this though. The aroma is so unique that it can be distracting and hide some off-flavors in the cup. If the natural Sidamo isn't backed by a nice sweetness and fullness, the same cup goes from being incredible fragrant and perfumey to...one dimensional and rubbery. Pretty dramatic difference, I know. But that's why I need to be careful with my selection. Download Ethiopian Natural Sidamo Info PDF for your notes! Click here to compare this coffee with another of our coffees! Tasting Notes: Very complex and delicious. In the aroma - citrus, blueberry and some apple with floral and black pepper notes. The flavor follows with more empahsis on the floral and citrus - though the blueberry flavor is still there. Finishes dry and a bit citrusy - like a good white wine almost! Find similar coffees! Design your own blend with this coffee! Recommended Roast Level(s): * Run your mouse over the roast chart for more detail * Roasting Notes: I'd go right to second crack, and maybe 10-15 seconds in to cut this guy off. It's a pretty bright coffee, so lighter roasts may be a bit much too handle. That said, we did a 66/33 blend of this a Brazilian that was also on the cupping table for a french press, and it was quite delicious at a light roast. (66% Brazilian, 33% Sidamo). | |||||
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