In 2001 Sidama Coffee Farmers Cooperative Union (SCFCU) was established to represent the coffee producing cooperatives from Southern Ethiopia’s Sidama Zone. The SCFCU as of 2013 has increased to now serving 80,000 farmers and 47 cooperatives to make the SCFCU Ethiopia’s second-biggest coffee producing cooperative union. Our coffee growing organization is located in the Sidama Zone 1,800 meters in altitude
Dry, natural, cherry-dried, or fruit-dried in whatever way you would like to zero-process style of post-harvest coffee production, all of it comes back to the country of Ethiopia.
Although farmers all around the world continue to practice the method of lying coffee fruit in the sunlight to dry like raisins, stories told by seasoned coffee farmers in Africa say the technique was developed in Ethiopia.
As you walk around the villages who, you’ll realize its common to see a farmer’s daily harvest of coffee beans basking in the sunlight on their lawns or porches all across the country.
Statistics websites say Ethiopia is the only coffee producing country in the world whose consumption volume is equal to what its export is.
Green coffee that comes from Ethiopia runs denser, drier, and smaller than the average coffee, and its named Natural Sidamo.
Like all of our coffees from Ethiopia, this lot has been awarded the highest level of export grade achievable. The Bishan Fugu Grade 1 demarcation, in this case, indicates that it has received the highest rating that is available before being shipped.
The highlands of Ethiopia are emerging from a significant drought that started in 2015, and that has been compounded this past winter by an unusual frost in some of the microclimates.
In Africa’s horn droughts are increasingly becoming more frequent and severe. Compounded with all of the political unrest that has destroyed or damaged a number of the coffee washing stations in Southern Ethiopiain 2018, there is a very real possibility that we may never see better and more coffee from those regions that we are seeing right now.
Natural coffees from Ethiopia are among the most interesting coffees to roast with an incredible opportunity for exploring flavor development.
Basic adjustments to their profiles will provide you with results that are very different. In the first roast, there was a drying stage that was slightly long we saw that the coffee wanted to race right after the first crack.
With the second roast, we determined the amount of time of the Maillard reaction and during the post-crack time of development. That provided a longer roast overall and pulled out some flavors from the coffee that were very interesting.
On our cupping table, the first roast had a significant berry flavor with a floral bitterness touch. The second roast had much more of a variety of fruit flavors, which range from Concord grape juice to tropical dried fruits.
In any regard, it is a classic fruit-dried coffee, and all expectations for a drip coffee were fulfilled by the Bishan Fugu. The notes were all comforting and reminded us of warm times during the cold winter months. Like when you are in a kitchen and somebody is cooking mulled wine? Or maybe a pancake house where there is free-flowing berry flavored syrup. Drinking the coffee will fit in perfectly in either of these situations.
The first roast displayed more of dried figgy fruit and the baking spices you may find within a mulled wine. With everything being equal, the roast has a solubility that is slightly higher and final 21.35% extraction percentage.