Sagebrush Coffee

Ethiopia Sidama Station Dry Process Gold Label

Grind Level Guide

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Tasting Notes


No one will ever question what type of coffee is my favorite.  It is always a dry process Ethiopian coffee.  In fact, I'm always on the lookout for a perfectly fruited one and when I find one to my liking, I buy as much as I can of it.  This is the coffee for me.  I drank some this morning that was about 3 days off roast and it was perfection in a cup.  The added rest helped bring out amazing cherry notes with a caramel and chocolate finish.  My goodness! that is a good cup of coffee.


Coffee Production / Farm:


This coffee is comprised of small farm lots within the Guji zone of Shakiso. The people are known as Gujii Oromo, and coffee farming has been a core part of the culture in the highland areas. It's a distinct coffee from Yirga Cheffe and Sidamo. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics: fruited notes, florals, and lively cup character. The cultivars used in Ethiopia are largely regional, distinct local strains of coffees that have spread from the wild forest plants of western Ethiopia, to Harar in the East and to the southern districts like Guji. We've carried washed coffee from this area but washed are often the exception. They are known for producing some of the better dry-processed coffees in Shakiso, and for good reason, as you'll taste in this privately milled coffee, "Sidama Station". 


Highlights:

Roast Level:
City (Light)
Processing:
Natural (Dry Process)
Region:
Guji Zone of Shakiso
Flavor Notes:
Cherries, Caramel, Chocolate
Certification: Direct Trade
Farm:
Sidama Station
Altitude:
1900-2200m
Grade: 3
Varietal: Heirloom (Arabica)

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