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Coffee Origin: Sidamo Providence, Eastern Africa
Coffee Certification: Fair Trade Organic
This complex coffee has an unmistakable aroma of citrus with lemongrass & wildflower honey notes and hints of peaches and strawberries in the background. The body has a smooth mellowness and the flavor fades to a brandied chocolate sweetness as the coffee cools.
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This outstanding coffee is grown in the Southwestern Rainforest of Ethiopia at an elevation of 5,085 to 7,217 feet above sea level. It’s a natural processed coffee that is sun dried and has Typica & Ethiopian Heirloom varietals. The coffee is processed by the Oromia Coffee Farmers Cooperative Union (OCFCU) and is the largest Fair Trade coffee producer in Ethiopia. The goal of the cooperative is to export their coffee directly to specialty markets in Europe and the United States.
The Arabica tree originated across the Red Sea in western Ethiopia, on high plateaus where country people still harvest the wild berries. The climate is very dry most of the year, although there is a wet season which stimulates the flowering between February and April, and the ripe cherries are harvested between October and January.
Natural Sidamo Oromia
This natural Sidamo is dry-processed, where the ripe red coffee cherry is picked from the tree and put out in the sun to dry, fruit and all. The traditional method of natural or dry processing promotes a tart quality, as well as a delicate and mellow fruitiness. Often, the fruit is allowed to dry directly on the tree. A common concern when cupping a natural processed coffee is the possibility of an "irrational exuberance" in the flavor, a direct result of the crude process of this variety, which allows little to no mechanized intervention. Everything is done with the eye and with the hand. Beans are individually sorted, hulled out of their husk by hand, and pounded in a wooden mortar rather than by machine.
Ethiopia is known to have broad diversities of coffee varieties each with its own unique liquor attributes - aroma, taste and flavor - that vary significantly among the different coffee growing regions owing to different botanical, ecological and environmental conditions in different areas. There is a growing commercial interest in the international market to trace and access single origin coffee, pure and unmixed with other origins.
Though all Ethiopian coffees are coffee Arabica types, for market purpose, they are classified into more than 30 different varieties/types based on their origin of production. In order to ensure traceability and avoid mixing of coffees of different origins, a modern and effective coffee trading and controlling system is put in place by the Ethiopian Government with which coffee exchanges and trades are strictly monitored and controlled in all levels throughout the supply chain.
The classification of green coffee beans is also further divided based on the method of the coffee processing as dry (natural) and washed (wet processed) coffee given that these are the only two raw coffee processing methods used in Ethiopia.
Ethiopian coffee quality grading is based on the combined result of raw (physical) and cup (liquor) taste values. Ethiopian Commodity Exchange (ECX) the In-Country representative of CQI (the American Coffee Quality Institute) in Ethiopia has adopted the current coffee grading scheme based on that of CQI.
Classification of Ethiopian Coffee Grades
Grades - Scored Values
1 91 - 100
2 81 - 90
3 71 - 80
4 63 - 70
5 58 - 62
6 50 - 57
7 40 - 49
8 31 - 39
9 20 - 30
Flag description: Three equal horizontal bands of green (top), yellow, and red, with a yellow pentagram and single yellow rays emanating from the angles between the points on a light blue disk centered on the three bands; green represents hope and the fertility of the land, yellow symbolizes justice and harmony, while red stands for sacrifice and heroism in the defense of the land; the blue of the disk symbolizes peace and the pentagram represents the unity and equality of the nationalities and peoples of Ethiopia.
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