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Ethiopia Sidamo G2

Cupping notes

Lemon, bergamot, black tea, orange.

Description

Coffee is collected from many ‘outgrowers’ – the term often used to refer to many small family coffee growers that live in the areas around a washing station.

This coffee is received as cherry, is washed, and beans removed from the cherry through a de-pulper.

Passing through a fermentation phase for 12-36 hours, the parchment coffee is then spread out on raised beds under the sun to dry.

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Origin
Producer
Process
Washed
Altitude
1600-2100m
Harvest
November - January
Species
SCA score
84
Varietal

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