| || |
Sidamo is the name of a coffee growing area of Ethiopia, the country credited with being the birthplace of coffee.
We were delighted when we heard our coffee broker was expecting a container of sun dried, dry processed Sidamo, and promptly ordered a sack.
Traditionally grown and processed coffee.
It arrived last Tuesday, just in time for us to start roasting it to sell at the Flock and Gather Sale, this Friday and Saturday in Saskatoon.
So what's so great about dry processed coffee?
As I understand it, dry processed coffee is sun dried with the cherry skin intact, and the dried husk of the coffee cherry is mechanically removed, and dried. For this reason, dry processed coffee is called unwashed. It's the way coffee has been processed for centuries.
Wet processed coffee (which most coffee is) involves "pulping" the coffee cherry in water, where it ferments and is removed either manually or with an electric pulper. It uses vast amounts of water, and can cause pollution, especially if harmful chemicals are used - I've seen it myself.
So what's the difference in flavour?
I've only sampled a medium dark roast we did on Saturday and I have to say I like it!
The flavour is different - intense even - full bodied, low acid ... most reviewers talk about fruity and floral notes but that's territory I'm not ready to venture into yet! Do try some yourself!
The video is maybe a little stilted ... but a good introduction to Coffee from Ethiopia. It seems to me that Ethiopia is going through a coffee revival as the world rediscovers Ethiopian Coffees. It may be naive, but we do feel good about this coffee - the least industrially processed, the most natural, green bean we have found so far.
Oh, and one more thing, I recently came across a blog you might like, The Coffee Adventurer - she has a short and sweet overview of coffee processing and flavor here.