Decaf Ethiopian Sidamo Coffee | 1 lb (16 oz) | Twiga Coffee
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The coffee is grown in one of the most fertile regions in Ethiopia and is very likely the birthplace of coffee. The Sidamo region is located in the Ethiopian highlands and the high elevations allow the coffee beans to grow slower and therefore absorb more nutrients and develop richer flavors.
The coffee is decaffeinated using the Swiss Water process. The coffee is decaffeinated utilizing both an environmentally and chemical free process, whilst still preserving the great taste associated with the coffee.
Tasting Note: Rich full body with winey acidity and citrus flavor.
Roast Type: Medium
Size: 16 Ounces
Twiga Coffee’s organic Ethiopian Sidamo coffee is widely regarded as one of the premier coffees of the world—and is now available in decaf.
Sidamo coffee legendarily is the oldest coffee in the world. One story of the discovery of coffee recounts the story of a goatherd named Aldi, who chewed on the berries to stay awake to guard his flock. Another account involves a Sufi mystic named Ghothul Akbar Nooruddin Abu al-Hasan al-Shadhile. Walking through the wilds of southern Ethiopia, he noticed birds that had unusual vigor. He observed the birds eating coffee berries. When the Sufi master tried them himself, he found the same energy he saw in the birds.
We will never know whether both of these stories are factual. What we know for sure is that people around the world admire Sidamo as a coffee of extraordinary quality. The unique flavor and aroma of Ethiopian Sidamo coffee comes from its unique terroir, the environment in which it is grown.
Sidamo coffee is grown in the lush, high mountains of southern Ethiopia’s former Sidamo province, near the border with Kenya. Most Sidamo coffee is grown at elevations of 5000 to 7000 feet (1500 to 2000 meters). Temperatures are cool and pleasant all year-round, but coffee berries mature very slowly. The annual Sidamo coffee crop does not begin to come in before October and continues all the way until January.
Sidamo coffee’s long, slow-growing season forces the berries to absorb more minerals from the rich, volcanic soils in which they are grown. Toasting Sidamo coffee beans releases a uniquely earthy, molasses flavor. This flavor is especially prominent when the beans are pan-roasted, in the traditional Ethiopian preparation.
But it’s not just the soil and climate that give organic Ethiopian Sidamo coffee its renowned flavor. It’s also the way it is processed. The small farmers with whom Twiga Coffee works process their coffee by washing it in a metal sieve. High-pressure water forces the berries through the mesh of the sieve, separating beans from skins and pulp. After the coffee berries are separated into coffee beans, they are allowed to ferment in water for a day. Then they are then dried in the sun. Finally, the coffee farmers pick through the green coffee beans to remove every last trace of pulp to prepare them for roasting. This processing gives Sidamo coffee even more layers of flavor. There are notes of citrus, especially lemon, berry, and flowers. The fermentation step ensures that the beans are very low in acidity and have a great finish in the cup.
Decaf organic Ethiopian Sidamo coffee from Twiga Coffee is a wonderful beverage any time of day. It’s especially appropriate with dessert after dinner. It pairs with any lemon dessert. But it also pairs with any alcoholic beverage that carries the flavors of molasses and sugar cane.