Ethiopia Escape 12oz. Bag

Ethiopia Escape 12oz. Bag


Taster's Notes:  Sweet and clean with Floral Lemon and Toffee flavors.

Ethiopian Coffee with intense flavors, this is a great coffee to wake up to! Roasted Light/Medium packaged in air tight resealable package with a degassing valve to ensure your coffee is fresh as possible as long as possible!

Country: Ethiopia

Region: Yirgacheffe, Sidamo

Farm: Various smallholders

Variety: Various Ethiopian heirloom varieties

Altitude: 1750–2100 masl

Processing: Washed

Brewing Suggestions: My favorite way to brew this coffee was through the Aeropress. 15 grams coffee Ground coarser than normal and given 50 seconds contact with 200ml of 199 degree water with 10 second press.



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From Cafe' Imports: The Sidama Coffee Farmers Cooperative Union (SCFCU), established in 2001, is a secondary co-operative, overseeing nearly 50 primary co-operatives in the Sidama region and representing more than 70,000 farmers. The contributing members raise mostly heirloom Ethiopian varieties on small plots of land near their homes, each farmer averaging between 1,000–1,800 trees per hectare. Farmers will harvest ripe cherry from September through December, and sell sorted cherry to cooperative washing stations for processing. Coffee is combined by quality and sold as blended lots by SCFCU.

Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; the varieties planted there have historically had more chocolatey, rich undertones.

Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, washed or natural.