Ethiopia Sidamo Kola Washing Station

250g

€8,50

Acidity

Sweetness

Bitterness

Body

Ethiopia Sidamo Kola Washing Station

Ethiopia Sidamo coffee with chocolatey body and peach notes. Balanced specialty coffee with fresh acidity.

SKU: 80070.4

€8,50

Incl. VAT Shipping costs are calculated at checkout.

In stock

Maling

3-5 working days

Free shipping from €100

Belgian craftsmanship

Country of origin

Ethiopia

Region

Sidamo

Plantation

Kola Washing Station

Variety

Arabica - Heirloom varieties

Process

Fully washed

Roast profile

Medium roast

Brewing advice

Suitable for filter (V60, Chemex or batch brew) for a clear and balanced expression; ideal for fully automatic coffee machines for a soft and accessible coffee; can be used as espresso for a round and slightly sweet cup; French press provides a fuller body and extra depth.

Taste

Medium body, balanced acidity, soft sweetness, clean and round mouthfeel

Aroma

Stone fruits such as peach, chocolate, floral

Ethiopia Sidamo Kola is an elegant and balanced coffee with a soft body and refined flavor structure. The coffee combines subtle chocolatey notes with a fruity touch of peach, which provides a pleasant and accessible coffee experience.

This coffee is grown in the Sidamo region, one of the most renowned coffee regions in Ethiopia. Thanks to the altitude and climate, the coffee cherries develop slowly, resulting in a richer taste and more complexity.

The washed processing ensures a clean profile and a nice balance between sweetness and acidity.

Kola Sidamo coffee is produced by more than 3,500 small farmers in the Sidamo region, located in the south of Ethiopia.

The coffee berries are picked by hand and processed according to the washed method, whereby they are carefully washed after harvest and then dried on African beds for 7 to 10 days.

This processing technique ensures a pure and clear taste profile, with a nice balance between fruity and soft notes.

Ethiopia is regarded worldwide as the birthplace of coffee and is known for its exceptional diversity of flavors and aromas.

Coffee cultivation is mainly done on a small scale by local farmers, often according to traditional methods and without the use of chemical aids. This means the coffees retain their authentic character and strong link with the terroir.

Regions such as Sidamo are known for coffees with a balanced structure, soft fruitiness and a clean profile, making them a good fit for a wide audience.