Sidamo Ersha G2, Ethiopia, Washed
- Regular price
- $20.00
- Sale price
- $20.00
- Regular price
-
- Unit price
- per
Caramel, white peach and chamomile
New In!
COFFEE PROFILE
Laden is complex fruit notes and a hint of green tea, this Washed Heirloom has a grapefruit and yellow stone fruit flavour through all stages when prepare for espresso.
| TASTES LIKE | Yellow stone fruit, grapefruit and green tea |
| ROAST | Espresso |
Story
The Sidamo Washed Ersha lot is crafted from cherries delivered by smallholder farmers to the Ersha Washing Station, nestled in Sidamo's fertile highlands in southern Ethiopia. Coffee cultivation in Sidamo is steeped in tradition, with families tending small garden plots for generations, nurturing indigenous landrace varieties known as "Heirloom" types. These farms, typically less than two hectares, intercropped with food crops and shaded by native trees, create a balanced, biodiverse ecosystem.
The Ersha station receives ripe cherries from altitudes of 1,800 to 2,100 metres, where cool temperatures and misty mornings allow slow cherry maturation, enhancing sweetness and complexity. After handpicking, cherries are floated to remove defects, pulped, and fermented in water for 36 to 48 hours, refining acidity and clarity. The parchment coffee is washed and dried on raised beds for 10 to 15 days, turned regularly and shielded from rain and midday sun.
Sidamo's red-brown, iron-rich soils and consistent rainfall contribute to its distinctive profile. In the cup, the Sidamo Ersha lot reveals bright citrus acidity, floral aromatics, and layered sweetness, reflecting the region's rich coffee heritage and Ersha's dedication to quality.
| PRODUCER | Ersha Washing Station |
| REGION | Sidamo |
| VARIETAL | Heirloom |
| PROCESS | Washed |
| ALTITUDE | 1800-2100 masl |
Origin
Sidamo, Ethiopia
Sidamo, Ethiopia, is deeply entwined with the origins of Coffea arabica, boasting a coffee cultivation legacy that spans centuries. As one of Ethiopia's most celebrated coffee regions, Sidamo's history is rooted in the ancient practice of harvesting wild coffee trees from lush highland forests. Over time, local communities domesticated these wild plants, integrating them into small "garden coffee" plots around their homes. This system emphasised biodiversity, with coffee interplanted among enset, maize, and shade-giving native trees, creating a sustainable micro-ecosystem.
Sidamo's high altitudes, rich volcanic soils, and abundant rainfall provide an ideal environment for Arabica coffee, promoting slow cherry maturation and vibrant, complex flavours. As global appreciation for Ethiopian coffee grew in the 20th century, Sidamo's farmers refined their harvesting and processing methods, transitioning from traditional sun-drying to precise washed processes to meet specialty market demands.
Today, Sidamo is renowned for its beautifully floral, citrus-forward coffees, a testament to its rich cultivation heritage and the enduring stewardship of its smallholder farming communities. This region's coffees reflect both its historical significance and its commitment to quality.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 10-25 days after roast |
| Brew Parameters | Dose 20.3g in the portafilter to extract 43g in the cups in 25 seconds at 93.5 degrees C. |
| Best Freeze Date | 10-14 days after roast |
