Ethiopia Guji Sewda Natural Limited Black Label

Ethiopia Guji Sewda Natural Limited Black Label

chocolate • raspberries • floral
Regular price$44.54
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Bag Size
Grind Level

In addition to whole coffee beans, we currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse
   Recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt
   Recommended for Flat bottom brewers, Kalitta, and Cloth filters

Fine:  Slightly finer than table salt
   Recommended for V60 pour overs, Typical cone filter coffee pots, Aeropress.

Extra Fine: Like powdered sugar
   Recommended for Espresso or Moka pot.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

  • roasted & shipped the same day
  • In stock, ready to ship

Tasting Notes:

This Black Label coffee gives you everything you want to have in a great Ethiopian bean, but with an enhanced fruited twist due to its unique anaerobic natural processing. When we tasted this bean for the first time, we were impressed with the floral, sweet, juicy, and complexly fruited mouthfeel. Berries and chocolate are always a winning combination and this coffee perfectly balances rich sweetness with a bright winey finish. This coffee truly has it all!

Sewda Natural Coffee Processing Wet Mill Production:

The Sewda Natural Coffee Processing Wet Mill is located in the region of Oromia, Guji Ethiopia. It serves around 600 smallholder farmers in the area, who deliver their ripe cherry to the processing mill. This Anaerobic Natural Process coffee is processed in a very specific and strict protocol. The first step is to float the coffee to remove any low density, underripe, or damaged coffee cherries. Once the coffee has been floated they cover the cherries in boiling water in a process called "Bourbon Blanching". After one minute under the boiling water, the water is drained and the cherries are transferred to airtight containers to ferment for 6 days until the pH drops to 4.0. Throughout the 6 days, the fermentation tanks remain submerged in water to maintain a constant temperature of 59°F (15°C) - 64°F (18°FC) as well as rotated to get a homogenous fermentation. Once the fermentation is complete the coffee is quick-dried under the sun for one day till the moisture content reaches 35%, and then dried for 30 days under a shade net on raised beds till the moisture content decreases to 12%. While drying the cherries are picked up at night and covered to avoid condensation and moisture reabsorption. Once dried the coffee is collected and stored in a warehouse for resting for 4 weeks.

Sagebrush Coffee's

On-Demand Roasting Explained

I'm sure that you've seen notes on our website about how 'We don't roast until you want it." or "Roasted Fresh After You Order", but have you thought about why and how we setup our business to do that?

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