Peach Preserves, Papaya, Apricot, Meyer Lemon

People have a habit of talking about Ethiopian coffees in broad terms, but there are loads of growing zones in Ethiopia. This coffee hails from one of the greats: Sidama. Take a glance at the top ten finishers in the Ethiopia Cup of Excellence; they're almost all from Sidama. The dominance makes sense. Sidama coffees pack levels of fruit-sweetness rarely found outside a Starburst wrapper. They also come from heirloom cultivars indigenous to Ethiopia's wild coffee forests. 

This stunner comes from the Daya Bensa washing station in Hamasho, a village in Sidama's Bombe Mountains. It's a high-altitude coffee composed of beans cute enough to justify wallet-sized photos. But don't let the diminutive size fool you; they brew some explosive flavors. Peach preserves is the big note here. Papaya comes next, ripe and sweet. A hint of meyer lemon. Apricot jam. Some telltale processing funk. 
Pour over cones exist for overachievers like this, but it brews head-spinning notes in loads of methods. Sink it in a French Press, toss it in a drip machine, plug it in an Aeropress -- it delivers every time.
  • Process - Dry (Natural)
  • Region - Hamasho Village, Sidama 
  • Altitude - 2300 MASL
  • Varietal - Heirloom Cultivars
  • Washing Station - Daya Bensa

Best for:

  • Pour Over
  • Aeropress
  • French Press
  • Drip Machine
  • Non-Dairy Espresso

Unless otherwise stated, all coffees are sold in 12 oz. bags.