Sidamo is often wild and winey. It adds a spicy addition to many of my favorite blends. This Sidamo is as smooth and clean as any Central American that I have cupped. This is lighter than the Mexico Chiapas- a bit closer to a Kuaia coffee. Certifications include Certified Organic and Rainforest Alliance.
What does “Washed” mean? In this method, the fruit covering the beans is removed before they are dried. It is called wet processed or washed coffee. The green coffee is sorted by immersion in water- unripe fruit floats and good ripe fruit sinks. After the pulp is removed by various methods, what is left is the bean surrounded by two additional layers, the silver skin and the parchment. The beans must be dried to a water content of about 10% before they are stable. Coffee beans can be dried in the sun or by machine but in most cases it is dried in the sun to 12-13% moisture and brought down to 10% by machine. Drying entirely by machine is normally only done where space is at a premium or the humidity is too high for the beans to dry before mildewing.
When dried in the sun coffee is most often spread out in rows on large patios where it needs to be raked every six hours to promote even drying and prevent the growth of mildew. Some coffee is dried on large raised tables where the coffee is turned by hand. Drying coffee this way has the advantage of allowing air to circulate better around the beans promoting more even drying but increases cost and labor significantly.
After the drying process (in the sun and/or through machines), the parchment skin or pergamino is thoroughly dry and crumbly, and easily removed in the Hulling process. Coffee occasionally is sold and shipped in parchment or en pergamino, but most often a machine called a huller is used to crunch off the parchment skin before the beans are shipped.