Tasting Notes
Lemon Verbena · White Peach · Jasmine · Clean Tea Finish
Ethiopian Sidamo is clarity made drinkable. Bright lemon verbena acidity opens the cup — lively without being sharp — giving way to sweet white peach and fragrant jasmine florals. The body is light but defined, finishing with a clean, delicate sweetness that lingers like the end of a good sentence. Washed processing leaves nothing to hide and nothing hidden.

The Bean
Ethiopia is not just the birthplace of coffee — it is where coffee still grows wild in ancient forests, diversifying endlessly into thousands of natural heirloom varieties. Sidamo's southern highlands, rising to 2,200 metres, create a cool, high-altitude terroir ideal for slow cherry maturation and intense aromatic development. The washed process — where cherries are depulped and fermented before drying — preserves the bean's terroir with maximum transparency. What you taste is the land itself: volcanic soil, highland mist, and centuries of wild coffee culture.

Origin Details
Country: Ethiopia  |  Region: Sidamo, Southern Highlands

Process: Washed (Wet)  |  Elevation: 1,800–2,200 m

Variety: Heirloom  |  Roast: Light-Medium

Body: Light-Medium  |  Acidity: Medium-High (Bright Citric)  |  Sweetness: Delicate

Brew Guide
Pour-Over (V60): 15 g / 250 ml / 92 °C / medium-fine grind / 2:30–3:00 min — florals and citrus at their peak (recommended)

AeroPress: 15 g / 200 ml / 88 °C / medium-fine grind / 2:00 min — clean, structured, bright

Espresso: 18 g in / 40 g out / 28–32 sec / 90 °C — use slightly lower temp to preserve florals; beautiful as a long black

Cold Brew: 60 g / 600 ml cold water / 16 hrs in fridge — bright, citrus-forward, very refreshing

Drink black. Milk will suppress the florals that make this coffee worth buying.

Freshness Guide
Best brewed within 21 days of roast — light roasts peak early. Store in an airtight container away from heat and sunlight. Grind immediately before brewing to preserve the aromatic floral compounds that dissipate quickly once ground.

Why TCE?
At The Caffeine Experience (TCE), Ethiopian coffees are more than an origin — they're how we teach our barista trainees that terroir, process, and craft are inseparable. Every bag you buy supports that training and honours the Ethiopian farming families who make this cup possible.