Regular price $21.50
Unit price per
Tastes Like: Grape Lollipop, Crispin Apple, Bubblegum + Fudge
12OZ / 340G BAGS
Farm: Smallholder farmer members
Varietal: Heirloom Ethiopian varieties
Altitude: 1900 - 2200 m.a.s.l
WATCH SAM CUP THIS COFFEE TO DETERMINE WHAT IT TASTES LIKE:
The Sidama region produces the most coffee at the highest grades in Ethiopia. The rivers and lakes surrounding Sidama and the very high elevation result in cool weather and fertile soil.
These factors, in combination with over 100 inches of rainfall per year, cause the coffee to ripen slower than in any other region in Ethiopia. There are over 50 cooperatives and 200 washing stations throughout Sidama.
Bona (Bona Zuria) is one of 30 districts in Sidama. The altitude of Bona is around 2,200m above sea level, one of the highest altitudes among other coffee-growing areas in the country.
This coffee comes from a processing station called Bona Qiqe Daye Bensa in Sidama.
The coffee sourced in the area of Sidama is categorized as Highland Coffee. Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee.
ABOUT ETHIOPIAN COFFEE
Unlike most coffee-growing countries, the coffee plant originated here, not introduced through settlement. Instead, growing, processing, and drinking coffee is part of everyday life for centuries.
There is 99% more genetic material in Ethiopia’s coffee alone than in the entire rest of the world; the result is a coffee lover’s dream. No coffees are spoken of with the reverence or romance that Ethiopian coffees are.
Coffee is still commonly enjoyed as part of a ceremonial preparation, gathering family and friends. The senior-most woman of the household will roast the coffee in a pan and grind it fresh before brewing. The process takes about an hour from start to finish and is considered a regular show of hospitality.
Honour this tradition and invite your friends and family to enjoy a cup of Ethiopian coffee today.
In this video, Joey takes a modern approach to this age-old tradition by cold brewing SJCB's newest single-origin Ethiopian coffee and sharing it with her co-workers.
After some trial and error, Joey came up with this fantastic recipe:
- 100g of coffee, 700ml of filtered water (1:7 ratio)
- Grind size: Setting 20 on Malkonig x54 (finer than usual cold brew recipes)
- Brew for 18 hours
- Share with friends!
Let us know if you try this recipe or have another idea of how to enjoy this roast; we'd love your thoughts.