Ethiopia, Sidamo (Grade 1)
The difference between Grade 1 and Grade 3 is significant. There is a noticeable difference even from just opening the bag of green unroasted coffee beans. There is a heady fragrance of dried pineapples and ripe bananas where typically I should be getting notes of hay, green peppers, and cut grass. Light roasts are fruit forward, sweet, with moderate acidity. Plenty of origin character at this roast level when brewed through a drip or pour over. Medium roasts strike a fine balance between regional and roast characteristics. Chocolate, blueberry, and red grape. Darker roasts develop the natural oils and sugars in the bean. Dark chocolate, ripe stone fruit, and long finish. When a dark roasted batch of this comes out of the roaster it smells like someone just made crème brûlée. 1lb bag. Also available in 100% compostable K-Cups.
This crop is from the Sidamo region of Ethiopia. The heirloom varietals of the Arabica plant sit at and altitude over 6,000 feet and are fed by an annual rainfall that exceeds 6 feet per year. Coffee harvests are hand picked and dried on raised beds for roughly 21 - 24 days before the coffee bean (pit) is separated from the dried fruit. From here, entire lots are culled by hand and sorted by grade. No machines here. Just hands, eyes, and a ton of patience.