Dembi G1 Lot 1, Ethiopia, Natural
- Regular price
- $16.75
- Sale price
- $16.75
- Regular price
-
- Unit price
- per
Cherry, chocolate, and raisin
new in!
COFFEE PROFILE
This coffee, Dembi G1 Lot 1 comes from the renowned Sidama region, known for its high-quality coffees with floral and fruity notes.
| TASTES LIKE | Cherry, chocolate and raisin |
| ROAST | Milk-Based |
Story
This coffee, Dembi G1 Lot 1 comes from the renowned Sidama region, known for its high-quality coffees with floral and fruity notes. Sourced from the Dembi area, approximately 1,200 smallholder farmers grow Heirloom Ethiopian varieties, contributing to the region’s unique flavor complexity. Grown at elevations of 1,950 to 2,500 meters, these high altitudes enhance slow cherry maturation, resulting in dense beans with vibrant acidity. Processed using the Natural method, cherries are handpicked, sorted, and dried on raised beds for 18 days, then rested before hulling. The resulting cup is fruit-forward and creamy, with notes of blueberry, strawberry, peach, grape, and vanilla. Sidama continues to be a leader in Ethiopian specialty coffee.
| PRODUCER | Various |
| REGION | Sidama |
| VARIETAL | Heirloom |
| PROCESS | Natural |
| ALTITUDE | 1950-2000 masl |
Origin
Sidama, Ethiopia
The Sidama region of Ethiopia, a pivotal area in the birthplace of Coffea arabica, has a rich coffee heritage, with cultivation dating back over 1,000 years. The Sidama people have traditionally grown coffee in smallholder plots known as "coffee gardens," often intercropped with bananas and other crops. While Sidama coffee was once consumed locally, the mid-20th century saw the introduction of washing stations and cooperatives, helping bring its high-quality coffee to international markets. The establishment of the Ethiopian Commodity Exchange (ECX) in 2008 further streamlined the coffee trade. In 2020, Sidama became an independent regional state, allowing it to promote its unique terroir and heirloom varieties more effectively. Today, Sidama is renowned for its diverse flavour profiles, high-altitude farms (1,500–2,500 meters), and commitment to organic, traditional farming, solidifying its place in Ethiopia’s specialty coffee industry.
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 | 18-30 days after roast |
| Brew Parameters | Dose 20.7g in the portafilter to extract 37g in the cups in 25 seconds at 93.5 degrees and add 115g milk weight per single espresso |
| Best Freeze Date | 24-28 days after roast |
