- Peach Tea, Mandarin & Lemonade
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A sweet and fruity number packed with jammy mandarin and peach tea, lemonade notes. For the pourover fans, Sidama Natural has a cleaner profile than many natural processed coffees. Sidama Natural is grown by the Hache cooperative, a small group of farmers from the Bensa district, Sidama.
Processing green coffee beans requires fermentation to produce desirable flavours and allow it to be stored without spoiling. There are two main ways to ferment coffee, either with water which we called washed (or wet) processing or without water called natural (dry) processing. Once ripe cherries are picked, pulping them in a wet mill removes the skin, and fermentation processes the remaining mucilage on the bean.
Traditionally, washed coffee is picked and within 8 hours the cherries are floated in water (and unwanted components are scooped from the top), and then pulped. Then the beans will be washed in water for around 12 - 36 hours and dried in the sun on patios for around a week.
Natural processing involves none of these steps, traditionally the full cherry is dried in the sun for around a week, then the dried skin is removed.
- Sidama Region, Ethiopia
Sidama Natural is sourced from family-owned farms organised around the Hache Cooperative, a cooperative based in the Bensa district of the Sidama region who operate within the umbrella Sidama Coffee Farmers Cooperative Union (SCFCU) - the second largest cooperative union in Ethiopia (the largest being OCFCU whose member cooperative Layo Teraga supplies our Guji).
SCFCU is a tribal based organisation set up to market the coffee produced by Sidama farmers, representing over 80,000 smallholder farmers across the region. SCFCU’s primary use of fair trade social premiums go towards infrastructure and education projects; funding the construction of schools, transportation, electricity, flour mills and warehouses.
Like most organic coffees, SCFCU farmers grow coffee in low densities under indigenous trees and enset (false banana). Enset is an important crop native to Ethiopia where it provides the staple food for around 20 million people - and as it’s resilient to drought and other hard conditions, enset plays a significant role in mitigating food security. The banana-like fruit of the plant is inedible, but the starchy stems and roots can be fermented enset can be used to make a dense, bread-like staple called kocho.