Ethiopia | Sidamo Nansebo Ato Girma | Heirloom | Natural | Espresso | 250g

Origin

• 🇪🇹 Ethiopia· Sidama

Tasting notes

Character

• Bold
  50
• Funky
  20

Region: Nansebo, Sidamo Elevation: 1980 - 2400 masl VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: HeirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Notes: Floral, passionfruit, & milk chocolate About: Sidamo is a zone situated within the Southern Nations, Nationalities and Peoples’ Region (SNNPR), and is located in the Southern part of Ethiopia. These coffees have an intense sweetness and complexity due to the combination of very high growing elevation (+1900masl), and slow drying on raised beds. Each coffee in Ethiopia is sold by its zone name and has its own unique flavour profile. Coffees from the Sidamo zone are known for their strong floral aromatics and notes of dark red and purple berries. This lot from Ato Girma’s Nansebo washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. stood out above others