ETHIOPIA SIDAMA GRADE 1/NATURAL
Region – Sidama, Daye
Coffee is processed at Shantagolba washing station in Bensa of Sidama regio
The altitude in this area is 1900-2100 meter above sea level
Process – Natural
Screen: 16up
Cupping notes – BLACK TEA, BROWN SUGAR, LEMON
SCA points – 88.5
Farm Facts
Sidama, Daye
Climate: cool-tropical
Productions
SCA Point: 88.5
Coffee is processed at Shantagolba washing station in Bensa of Sidama region
Processing Method: Natural
Grower Profile
Step-by-step processing for natural coffees:
Used matured cherries.. Cherries cleansed and separated from floaters before loading into the tank. Taken directly to the drying bed and let to dry in one cm thickness. Used shaded African table for drying. Dried in 2-3cm thickness after 5th day of drying. Sorting and steering monitored regularly until the moisture content reach 11%. Hulled after 3 weeks of resting period in the warehouse.