I have about 50 pounds left of this great coffee. I really love Natural process coffee. New crop Ethiopia from Keffa coffee is coming soon! There is only 40 pounds Ardi left also!! Roasting this coffee is mostly done medium at the most to keep the nice fruit and chocolate notes. Perfect mixed in to darker roast Espresso to round it out.
TASTING NOTES: Creamy, Nice body, Chocolaty
Sidama is a province in the southern part of Ethiopia. Well known for their highlands reaching elevations of 1,400
The coffee cherries are spread out in the sun, either on large concrete or brick patios or on matting raised to waist height on trestles. As the cherries dry, they are raked or turned by hand to ensure even drying and prevent mildew. It may take up to 4 weeks before the cherries are dried to the optimum moisture content, depending on the weather conditions. On larger plantations, machine-drying is sometimes used to speed up the process after the coffee has been pre-dried in the sun for a few days.
The drying operation is the most important stage of the process, since it affects the final quality of the green coffee. A coffee that has been over dried will become brittle and produce too many broken beans during hulling (broken beans are considered defective beans). Coffee that has not been dried sufficiently will be too moist and prone to rapid deterioration caused by the attack of fungi and bacteria.
The dried cherries are stored in bulk in special silos until they are sent to the mill where hulling, sorting, grading and bagging take place. All the outer layers of the dried cherry are removed in one step by the hulling machine. Happy Roasting, Chris