Ethiopia Sidamo Aleta Wendo Organic

Notes: Peach, lemon, floral, spiced, candy-sweet

Washed processed coffees in Sidama (also spelled “Sidamo” by some) typically begin with freshly picked coffee cherry that is hand sorted for uniformity, washed clean and floated for consistent density before depulping. After depulping, coffee is washed and washed parchment is placed on raised screen beds, where it will stay for 2-3 weeks on average. At almost every processing site, drying parchment is kept to a very shallow depth on the tables, and is rotated nearly continuously by a huge staff of seasonal employees who rake, stir, pile, and toss the drying coffee to ensure an even dehydration in the open air. Drying coffee is covered during the searingly-hot afternoon hours to protect it from cracking, and again overnight to block the settling humidity. 

Net Weight	8oz / 225g
Region	Sidama Zone, Southern Nations, Nationalities, and Peoples’ Region, Ethiopia
Varietal	Indigenous landraces and regional heirloom cultivars
Processing	Fully washed sundried on raised beds
Altitude	1700 – 2300 masl
Use Methods:	Filter, Espresso