ETHIOPIA Sidamo Aletawendo

Processing: Washed; SCA Score - 86.25 points

Pleasant flavor with notes of peach, citrus, and brown sugar, fine body, and a long-lasting aftertaste

The Aletawendo region of Ethiopia is a hidden gem in the world of coffee, located in Sidamo, a region famous for its coffee production. Here are some details about this area and how it influences the coffee's flavor profile: Aletawendo is a town located in the Sidamo region of Ethiopia, in eastern Africa. It is situated in a fertile and forested area, near Lake Abaya, in the upper basin of the Gidabo River. It is also not far from the sources of the Ganale Dorya and Dawa rivers.

Aletawendo benefits from fertile soil, which contributes to the development of the coffee beans. The soil has a significant influence on the taste and aroma of the coffee.

The region's tropical and humid climate, with regular rainfall and moderate temperatures, contributes to the development of coffee beans with unique characteristics.

Coffee beans from Aletawendo have an exceptional aroma, with nuances of exotic fruits and floral notes. The coffee has a full flavor, with accents of ripe nuts and an intense chocolate texture. The acidity is moderate, making it a preferred choice for coffee lovers.

Ethiopia is the birthplace of coffee, and Sidamo is a leading coffee-producing region in the country. Sidamo beans grow wild, without being cultivated, making it the only place in the world where this occurs.

Processing green coffee using the washed method is a sophisticated and meticulous technique that transforms fresh coffee cherries into a high-quality finished product. Here is how the process works: Before processing begins, the coffee cherries are carefully selected and hand-picked. Only the most mature and healthy cherries are chosen. The coffee cherries are passed through a special machine called a depulper, which removes the outer skin. This layer contains sugars and substances that can influence the taste of the coffee. The depulped beans are left to ferment in water for 12–48 hours. This process allows the remaining pulp to be removed and complex flavors to develop. The fermented beans are washed with clean water to remove any residue. This stage is crucial for obtaining a clean coffee free of impurities. The washed beans are spread out on flat surfaces and left to dry in the sun or in special dryers. This process can take between 1 and 2 weeks. The dried beans are sorted manually or with the help of special machines to remove any defects or unsuitable beans. The green coffee beans are packed in special bags and shipped to roasters around the world.

Coffee processed using the washed method has a distinctive flavor profile, with medium acidity and complex aromas. It is a preferred choice for specialty coffee lovers who appreciate the refined and balanced taste of this coffee.