Espresso Sidamo

Sidamo should be prepared in a strainer or with a mocha pot. The espresso consists of 100% Arabica beans. Often an espresso is a so-called blend, i.e. a mixture of Arabica and Robusta beans. But pure Arabica coffees are more nuanced in taste and complement the typical strong espresso taste with fine fruit notes.

The Tero Farm

• Slope: Tero Farm, Guji Region, Ethiopia
• Geo coordinates: 5°53’46.2″N, 38°48’08.0″E
• Height: 2,050 m
• Coffee Farmer: 789
• Plant: local landraces, 100%, Arabica
• Certified organic by the control authority DE-ÖKO-001
• Processing: natural
• Harvest time: November – January

The Sidamo region in the south of Ethiopia is one of the special coffee growing regions

The Tero farm is located in the south of Ethiopia, in Guji of the Sidamo region and is certified organic by the DE-ÖKO-001 inspection board. The coffee farmers grow the coffee at an altitude of almost 2,000 meters, in shady forest gardens. There the coffee cherries ripen more slowly in the cool mountain climate. This gives them more time to develop their characteristic, refreshingly fruity taste – just like good wine. Chemical fertilizers and pesticides are not used.

The coffee cherries are harvested by hand, which ensures that only ripe cherries are picked and processed. The harvested cherries are carefully dried in the sun with regular turning. The beans are then separated from the pulp of the crisps and sorted again by hand, so that only the best beans are exported.