Ethiopia - Sakicha natural
Ethiopia - Sakicha natural
Tasting Notes: Lavender | Honey | Milk Chocolate
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Ethiopia - Sakicha Natural
Varietal – 74112, 74110
Preparation – Anaerobic Natural
Location – Sakicha, Bule Hora, West Guji
Altitude – 2000 masl
Importer - Nordic Approach
Producer Overview
This anaerobic fermented natural processed coffee comes from a group of 200 small-hold farmers located in the village of Sakicha. Producers work together to produce a range of coffee, including natural and washed processed coffees harvested from their high-altitude farms. The washing station was established in 2020 and produces a range of coffees, including washed, honey, natural and anaerobic processed coffees.
Harvesting and Processing:
Coffee is grown and harvested on small hold farms located at high altitudes around 2000masl. All the farmers in this area grow one of two Ethiopian varietals known simply by the codes 74110 and 74112. These varietals, when grown at high altitude, produce coffees with incredible tasting notes.
All coffee is very carefully hand harvested and sorted a second time by hand on delivery to the washing station. The coffee was then fermented in sealed containers before being laid out to dry on raised tables to dry for about 18 days.
Tasting Notes:
Lavender, Honey, Milk Chocolate. This is a classic Ethiopian natural processed coffee showcasing juicy, fruity notes with intense floral tones.
Brewing:
This coffee works for all brew methods but can be a challenge for espresso due to the light roast and high acidity. We prefer this coffee brewed as a filter without milk.
Filter: Dose 15g, water 250g.
Espresso: Dose 17 gram to 40 gram yield over about 30 seconds.
This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.
