Sidamo Harbegona
This Ethiopian coffee comes from the Sidamo region, is grown by smallholder farmers and exported as a so-called community lot. The coffee is grown at an altitude of 2350 metres by smallholder farmers who then take their harvest to the Heleph-Harbegona-Bochesso-Maleko washing station in Sidamo for processing. This lot has undergone washed processing before being dried on African Beds for ten to twelve days.
100% Arabica
The Heirloom Variety is a collective term for rare varieties from Ethiopia that have not yet been identified or clearly named due to their genetic diversity. The reason: There are between six and ten thousand coffee varieties in Ethiopia – so every village in Ethiopia could have its own variety.
Black Tea
Brew Guide
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Sidamo, as a filter coffee roast, is an exceptional washed-processed coffee from Ethiopia. Sidamo (also translated as Sidama) is a region, a tribal group and a huge coffee growing area that includes smaller growing areas such as Yirgacheffe and Guji. Intense notes of bergamot, tangy lime and black tea await you in the cup.
Processing & Fermantation
This lot was subjected to washed processing. Freshly delivered cherries are crushed in an Agard pulper before being fermented for 12-14 hours and sent through cement washing channels. The coffee is then taken to African beds, where it is spread by hand into thin layers to ensure even drying. After a drying period of 10-12 days, the coffee is kept in the warehouse until it is ground and prepared for export.
  • Flavour at hot temperature: bergamot
  • Flavour when medium temperature: lime and yellow stone fruit
  • Taste when cooled down: lime and black tea
  • Aftertaste: Medium
  • Flavour: Lipton iced tea, lime and bergamot
  • Texture: Light & Silky
  • Body: Medium
  • Sweetness: High
10-15 Days after Roast Date
  • Smallholder farm coffee from Ethiopia
  • Washed preparation
  • Choose from 250g, 500g or 1kg ground or beans
  • Flavour profile: Bergamot, Lime and Black Tea
  • 100% Arabica, gently roasted by hand
  • Delivery by DHL, climate neutral with GO GREEN
  • If you select pick-up on site, pick-up is possible from 2 p.m. onwards after confirmation by e-mail
Sustainable cultivation and quality awareness
Similar to wine, the origin, cultivation and careful harvesting also form the basis for a speciality coffee. For our coffees, we use only ripe and hand-picked 100% Arabica coffee beans, because the elaborate harvest by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in a nature-friendly way. This preserves the biodiversity in the growing region. The coffee cherries can ripen slowly at cool altitudes with nourishing and fertile soil conditions. The coffee plants have more time to develop their characteristic and fruity aromas under these optimal climatic conditions near the equator.
Freshly roasted by hand
All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavours can fully develop without creating undesirable acids. For a distinctive body and a versatile taste profile in the cup, we want to emphasise and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is to exploit the full potential of the green coffee through our roasting process and to highlight the valuable work of the producers in the growing countries. These are our quality principles – from source to the final cup.
  • 20g ground
  • 300 ml filtered water at 94° C
  • Blooming for 35 seconds with 50g
  • Then brew according to recipe (50g – 70g – 60g – 60g) – always wait until the water has completely run through each time
  • Total brewing time / technique: 50g – 70g – 60g – 60g – 60g
  • Total brewing time: 3:15 minutes

You can read a complete general brew guide here on our blog. Use the key brewing information above.

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