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HomeCoffeesEthiopia Sidama Medium
Sidama · Ethiopia

Ethiopia Sidama Medium

Natural Sundried Heirloom varieties, grown at 1550 to 2200 masl

Roasted by Harrar Coffee and Roastery

Available now· checked 31 Jul
RegionEstimated
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Details

RoasteryHarrar Coffee and Roastery· Washington, USA
Region & CountrySidama, Ethiopia✓
Producer—
ProcessNatural Sundried✓
Harvest—
Altitude1550 to 2200 masl✓
VarietiesHeirloom varieties✓
RoastMedium✓
Tasting notesGreen Bell Pepper, Grassy, Dry Red Wine, Clean, Astringent, vibrant✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • Green Bell Pepper
    Green/Vegetative › Raw
  • Grassy
    Green/Vegetative
  • Dry Red Wine
    Sour/Fermented › Alcohol/Fermented
  • Astringent
    not on the wheel

Supply Chain

  1. Region & Country

    Sidama, Ethiopia

  2. Roastery

    Harrar Coffee and Roastery

  3. Coffee· viewing

    Ethiopia Sidama Medium

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarEthiopia Sidama Fairtrade Organic 454 gNew Ethiopia Sidama Elto Hamasho 1New Ethiopia Sidema Nigusse GemedaEthiopia Duwancho Natural NxKaramo 74158 Natural EthiopiaEtiopía Sidama Shentabe ChireSame variety, exploredHeirloom varieties35Similar flavour profileGreen Bell Pepper, Grassy, Dry Red Wine146Same processNatural Sundried25From the same originEthiopia3749More from this roasterHarrar Coffee and Roastery16 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNatural SundriedAltitude1550 to 2200 maslRoastMedium
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability