Ethiopia returns with a new tasteful delight!
The country with the largest coffee production in Africa offers us another pleasure named, Specialty Ethiopia Sidama Ardi. Ethiopia produces a large range of coffee beans from each area, with characteristics that differ from place to place and are therefore considered as the best and highest quality varieties worldwide. Ethiopia Sidama Ardi is of course part of this list and is a coffee variety with long history.
Ethiopia Sidama Ardi
The Ardi name has been given to the oldest human, female skeleton that is 4.4 million years old and means “root”. The Microfarm Project led us to the Guji area, a small region in the greater Oromia area, the province of Sidama in Southern Ethiopia. Located approximately 65km from southern Yirgacheffe, the place where our fifth favourite Microfarm, Ethiopia Yirgacheffee Natural comes from. This is both the cradle of life for both humans and coffee.
Processing Station: Biru Bekele
Altitude: 1.850 – 2.100 meters
Process: Natural
Arabica Variety: Heirloom
Harvest: November –February
Taste profile: Spicy chocolate and grape aromas, chocolate, grape and caramel flavour, silky full body, long, refreshing and clean aftertaste.
Harvest
To begin the harvest, the fruit must have reached the desired moisture levels. The «cherry» harvest from the trees is done by hand, by picking the correct seeds. We are then led to the final processing station, where the final selection and processing begins.
Biru Bekele processing station
More than 1.500 microfarmers worked for the Sidama Ardi harvest. The seeds were raised to elevated frames where they remained for three weeks until they reached the necessary moisture levels. During their stay at Biru Bekele they were checked and stirred to ensure consistent drying. At the same time the bean was enriched by the sugars and aromas in the skin that enhance the clean taste and complex fruity aromas of the coffee.
This process is called the natural or dry process.
The uniqueness of the taste this coffee has is attributed to the Heirloom quality. This variety featuressome of the most sought after taste profiles in the world and showcases clarity in flavour such as flowers, citrus, cacao and red fruits.
Natural Process
This coffee is processed using the natural method, which begins with harvesting the seed by hand and shacking the beans in special sieves until only the suitable fruit is left. Following, they are raised to hoisted drying beds covered by canvas so that the drying begins. At this stage, the phenomenon of osmosis begins during which the seed shrinks after losing its moisture.
Ethiopia Sidama Ardi. It has come to transform your taste!
