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Ethiopia | Sidamo

84
Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 could be underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 could be underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Clean, syrup like texture, bergamot. A classic washed Ethiopian taste profile designed for filter and espresso.

Weight
Grind

Description

Sidamo was a province that ended up being split between three Regions, SNNPR, which took the capital, Oromia, which took the majority of what was left, with Somali Region taking the rest. Coffee growing areas here are sited along a broad rift, north to south, from Hawassa to Gedeb. Along with Yirgacheffe, which is a smaller area within the Sidamo zone, the reputation for high grown and high quality washed coffees is well deserved, with the fragrant jasmine notes sitting over lemon, bergamot and tea like flavours seen as typical, though in truth the area can encompass a huge range of profiles.

Local smallholders grow heirloom varietals known locally by names such as Kumie, Diga, and Wilsho. The genetic diversity in Ethiopia is loosely grouped into regional denominations for buying – Limu, Djimma, Lekempti, Sidamo, Yirgacheffe, Harrar – with coffees recognized as having their own characteristics specific to each area. Amongst these areas though there can be a number of localized varietals, collectively called heirloom for ease, though not necessarily sharing the same characteristics as an heirloom plant from another region. This is why there is so much interest in the diversity of genetic material in Ethiopian coffees, but can be confusing in trying to figure out fine details.

 

VARIETALS

Heirloom

ALTITUDE

1600 - 1900 meters above sea level

PROCESSING

Washed

TASTE

Apricot, Caramel, Malt

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