Ethiopia - Sidama - 340g

Filter Roast

340g

Single Origin Coffee

Origin: Bensa District, Sidama Zone, Ethiopia

Producer: Chire Washing Station Farmers

Varietal: Heirloom

Process: Washed

Elevation: 1900-2000 MASL

Notes: white grape, apricot, tangerine, floral, cane sugar

Alright, let me lay it on you: Ethiopia, like, totally has this ancient coffee groove going on for centuries, right? It’s not just tradition—it’s the birthplace of Arabica coffee, the OG bean! Africa’s top coffee producer, man, and like 15 million souls are vibing off the coffee industry in some way. The whole scene is woven into the fabric of the economy and culture, like a tapestry of beans and brews. Most of the coffee that comes out of Ethiopia is from these righteous, naturally indigenous heirloom varieties, though the flavor can shift depending on where it’s grown, ya know?

Now, Sidama—that’s one of Ethiopia’s three big-time coffee regions, man, with a totally groovy history in the trade. Up in those high elevations, the beans take their sweet time ripening ‘cause the cooler temps make ‘em chill out, you dig? This means they harvest a little later, giving the cherries extra time to soak up all those complex flavors and aromas Sidama is known for. We’re talking citrusy vibes, vibrant acidity, and a body that’s rich, man. 

Out in the far reaches of Eastern Sidama, you’ve got the Chire Washing Station, totally independent and free-spirited. Around 700 small farms—each about 2 hectares—bring their cherries to this spot. They wash ‘em up and let ‘em ferment slowly, grooving with the natural rhythm. The drying process takes a cool 12-15 days, ‘cause the ambient temps are so low, man. They even cover the parchment during the hot afternoons to keep things mellow and prevent cracking. 

Thing is, being an indie processor in Sidama is tough, man. There’s mad competition from the big unions. So, if you wanna hang in there like Chire, you gotta have some standout beans, a killer rep with the community, and a forward-thinking business plan.