Recognized throughout the world, natural (unwashed) Ethiopian coffees offer a unique sensory profile. Once roasted in our workshop, our naturally processed Sidama beans develop enchanting flavor notes with an acidity reminiscent of red berries, and a syrupy body. Paired with milk, it almost feels like drinking a piece of cherry pie or black forest cake!
After harvesting, the coffee cherries are treated according to different processes and then exported in the form of green beans that are roasted in our workshop. For our natural coffee beans from the Sidama region, the drying process is particular. Once the coffee cherries have been harvested and cleaned, they are laid whole (bean, mucilage and pulp) directly on drying beds, in the sun. The bean remains inside the fruit for 3 to 4 weeks, until the pulp detaches itself, which gives it more sugar, and its very pronounced berry taste.
Our supply comes from the Howolso Cooperative, which has been in existence since 1976 and with whom we have a direct commercial relationship through Cooperative Coffees. Our Howolso partners are members of the Sidama Coffee Farmers’ Cooperative Union (SCFCU), an organization that supports sustainable coffee production in the Sidama region of southern Ethiopia SCFCU is certified fair trade and organic.
From a restricted production area, the coffee plants are grown in low density, in the shade, under the canopy of native trees. It is a food crop for families in the Sidama region, stretching across the steep mountains of Bensa to the Dale and Aleta Wendo valleys, offering grains with a range of quality profiles and reflecting the richness of the production landscape.
