Ethiopia Sidamo Chire Natural

Share this post:

Countless heirloom varieties are grown in semi-forest areas near the river Hamile. The soil is rich, loamy and brown. Harvesting time is between November and January. In combination with the microclimate and an annual rainfall of more than 1,700mm, extensive maturity duration and the natural process brings a sweet, floral, rich, silky and balanced cup.

Coffees like this one located in Southern Ethiopia are produced from distinctive traditional Ethiopian varieties of Arabica long grown in the region. Like virtually all southern Ethiopia coffees, this coffee is produced by villagers on small garden plots interplanted with food and other subsistence crops. This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees.

This might also interest you:

Panama Hacienda La Esmeralda Geisha Coffee Story
How to Brew: French Press Brewing Guide
How to Use the Coffee Taster's Flavor Wheel Blog
Cupping Coffee at Home Brewing Guide
Single Origins and Seasonal Blends Shop