Ethiopia Sidama – Natural process coffee from Gerbicho Lela

12oz coffee. Ethiopia Sidama Gerbicho Lela -Tasting Notes: strawberry, blackberry, heavy cocoa, marshmallow


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Ethiopian Sidama – Gerbicho Lela cooperative – sun dried

Flavors Notesstrawberry, cocoa, marshmallow

Varietals – heirloom and wild cultivars

This coffee is sourced from family owned farms organized around the Gerbicho Lela Cooperative located in the district of Aleta Wondo within the Sidama Zone, Ethiopia. The Gerbicho Lela Cooperative is a unionize group of growers organized around 2001 to support sustainable coffee production in the Sidama region.

Natually processed coffee – Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the use of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit. The coffee is laid out on “African style” raised beds.  Raised beds are preferred because they increase the airflow around the whole fruit to enable uniform drying.   There they remain until the desired fermentation has been occurred and then they are de-pulped and sent to the dry mill for further processing.

Naturally processed coffees almost always enjoy a sweet and fruity flavor profile.

Our favorite way to make this coffee is the Hario V-60 as it high-lites the sweet aromatics and draws out the chocolately undertones that make it a stand out coffee!

Flavor Notes :

Recommended brew methods: Hario V60, Cold Brew and aeropress

Brew Notes

Espresso on La Marzocco GB5

Input – 18 grams

Output – 36 grams

Time – 28 seconds

V-60

Input – 19 grams of coffee

Grind – 5 on Mahlkonig EK38

Water – 198 degrees and 300 grams

Time – 4 minute extraction period

Additional information

Weight 13.5 oz
Dimensions 8 × 4 × 2 in
Grind

Whole Bean, French Press, V-cone / Pour Over, Flat Bottom Drip, Aeropress, Chemex

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