Ethiopia Sidamo is named after the southern region where it is
cultivated at an altitude of between 2500 and 3800 meters above sea
level. There are two varieties, the natural and washed. In the first
case, the harvested between October and March, the second between the
end of July and December, while the export is staggered throughout the
year. Both sources have a mixture of small and medium size grains of
rounded shape. From the place of origin of Coffee Arabica coffee is
estimated by industry experts for its very far from the typical taste of
the coffee joint. A sublime coffees of Ethiopia, who hits the palate
with sensations almost vinous marsalate. A fragrant coffee that also
stands for the wild taste and noble at the same time, with perceptions
that bring fresh tropical fruit with a finish of spices.
The image, inserted here, faithfully represents this coffee immediately after roasting took place at our plant craft.
Our
coffees have the important feature of using a roasting artisan-type,
where only the experience and you get a human control the selection of
the optimal level of roasting itself. The success of the roaster is in
fact the balance that you can not reach between time and temperature,
and who better than an experienced hand may be able to do this?
Notes on African Coffee
Africa is playing an increasingly important role in world production of coffee.
Although
the quality Arabica originated in Ethiopia and it is curious that 75%
of coffee 'is made up of African Robusta beans of the species.
The latter is more resistant to disease and gives a higher yield dell'Arabica.
Angola, Ivory Coast and Uganda are the biggest producers of African Robusta.
The only African countries that produce only the Arabica Ethiopia and Kenya.
