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Ethiopian origin coffees are listed among the best in the world, the genetic variety (Ethiopian heirloom) is the reason. The area where coffee was discovered is Ethiopia, called the Birthplace of Coffee, in the forests of the Kaffa region, where Arabica coffee trees grow wild.





The present microbiological and compositional analysis, represents the result of laboratory analysis, required by the International Trade Regulations. It is expressed as the Technical Specification Sheet of the Product.

Acidity: Bright, Citrusy 
Altitude: 1,600 -1,900 meters 
Aroma:  Flowers, Citrus, Cocoa, 
  Fruity, almonds.
Best Brew:  Percolated and cold with *ice 
Best Roast:  Recommended Medium Roast 
Body:  Soft & Smooth 
Cup Notes:  Tangy flavor with body, deep, earthy 
but syrupy, blueberry, dried raisins,
mild citric acidity, earthy notes with a
persistent creamy aftertaste, Jasmine  
flower, tea rose aroma. 
Flavor Family:  Tea-like, Lemony 
Flavor Nuance:  Lemon flavor, apricot jam, citric acidity 
  with a persistent aftertaste. 
Sweetness:  Medium Citric acidity, lemon 
Grade / Attributes:  Grade Cup score 92 /
Organic Heirloom
Origin / Kind:  Ethiopia Unwashed * 100% Arabica 
Plant Varietal:  Ethiopian Heirloom 
Type:  Sidamo Grade 2, Grade 4
Quality:  Organic NON-GMO 
Processing:  Unwashed or dry process


ETHIOPIA SIDAMO: Considered the best Ethiopian coffee… Sidamo coffee, has a unique flavor, and is seen as the source of

all coffees. Sidamo coffee beans are arabica, and they provide a deep, rich flavor, with tastes of wine and

spice. The aroma is very flowery, and its consumers love it for those reasons.