Notizen von Michael – Brüh-Empfehlungen & Geschmacksprofil
Dieser Single-Origin-Ethiopian Sidamo ist ein Spezialitätenkaffee höchster Qualität, angebaut in großer Höhe. Das kühlere Klima und die fruchtbaren Böden fördern die einzigartigen Eigenschaften, die Sidamo-Kaffees weltweit berühmt gemacht haben. Mit einem mitteldunklen Röstprofil und einer Entwicklungszeit von 20 % geröstet, bietet dieser Kaffee eine ideale Balance zwischen Tiefe und Klarheit – perfekt geeignet für Espresso und Filterzubereitung.
Erwartet werden die eleganten, feinen Charakteristika, die typisch für äthiopischen Sidamo sind: eine subtile Süße von roten Johannisbeeren, florale Schwarztee-Noten und ein Hauch von Bergamotte-Zitrus. Die mitteldunkle Röstung verstärkt Körper und Fülle, während sie die natürliche Frische und die komplexe Aromenstruktur der Herkunft bewahrt.
Empfohlene Brühmethoden
Um das volle Potenzial dieses hochgelegenen Spezialitätenkaffees zu entfalten, empfiehlt Michael folgende Zubereitungsarten:
- Espressomaschine
Ergibt einen weichen, sirupartigen Shot mit dichter Crema. Die Tasse zeigt vielschichtige Aromen von dunklen Früchten, floralen Schwarztee-Noten und einem bittersüßen Schokoladen-Finish – strukturiert, ausdrucksstark und befriedigend. - Mokkakanne (Herdkanne)
Eine hervorragende Wahl für einen kräftigen, vollmundigen Kaffee mit betonten floralen und zitrischen Nuancen. Diese Methode bringt sowohl die Rösttiefe als auch die lebendige Herkunftscharakteristik zur Geltung.
Mitteldunkle Filterzubereitung (optional)
Obwohl dieser Sidamo für Espresso geröstet wurde, eignet er sich auch hervorragend für manuelle Filtermethoden – ideal für Liebhaber tiefer, entwickelter Aromen:
- French Press – Betont Körper und Tiefe, erhält gleichzeitig die Schwarztee-Aromatik und zitrusartige Süße.
- Batch Brew / Filterkaffeemaschine – Einfach und konsistent, liefert eine ausgewogene Tasse mit angenehmer Süße und klarem Abgang.
- Pour Over (z. B. V60 oder Kalita Wave) – Sorgt für mehr Klarheit und hebt die frischen, fruchtigen und floralen Noten hervor.
Diese mitteldunkle Röstung des äthiopischen Sidamo liefert die unverwechselbare Qualität, die man von einer der weltweit renommiertesten Kaffee-Herkünfte erwartet. Mit ihrer Kombination aus floraler Frische, fruchtiger Süße und röstiger Tiefe ist sie eine vielseitige Wahl – für Espresso-Liebhaber ebenso wie für Fans vollmundiger Filterkaffees.
Ethiopia isn’t just another coffee-growing country—it’s
the original homeland of Arabica coffee. According to legend, a 9th-century goatherd named Kaldi noticed his goats dancing energetically after eating berries from a certain tree. That “tree” turned out to be the wild coffee plant, and the rest is (delicious) history.
Ethiopia’s unique genetics—over 10,000 native coffee varietals—give its beans an unparalleled range of flavor, from floral and tea-like to fruity, spicy, and winey.
Sidamo (sometimes spelled Sidama) is one of Ethiopia’s key coffee regions, located in the southern highlands. Here’s why it’s so revered:
Perfect Growing Conditions
Altitude: 1,500–2,200+ masl
Climate: Cool temperatures and consistent rainfall
Soil: Rich, fertile volcanic soil
All of these factors contribute to slow coffee cherry maturation, which means deeper, more developed flavors.
Diverse Coffee Genetics
Sidamo is home to heirloom varietals that are often unique to specific villages or even individual farms—making each lot of coffee potentially unique in character.
The term "Ethiopian heirloom" doesn’t refer to a single varietal. Instead, it’s a catch-all term for the wild and indigenous coffee cultivars that grow across Ethiopia—many of which haven’t even been genetically cataloged yet.
Think of it like a wild rainforest of coffee plants—some cultivated, some naturally occurring—each with distinct genetic traits, flavors, and aromas. In fact, Ethiopia is home to thousands of unique Arabica genotypes. It’s the most genetically diverse coffee origin on Earth.
Why It’s So Special in Specialty Coffee
Incredible Genetic Diversity
Because these plants are so varied, heirloom coffees offer a broader and more vibrant range of flavors than you’ll find anywhere else. You can get:
- Bright citrus and florals (think bergamot, jasmine, lemon)
- Rich stone fruits (peach, apricot)
- Lush berries (blueberry, strawberry)
- Tea-like and silky textures
Every micro-lot can taste wildly different—even within the same region or farm.
Naturally Evolved Terroir
These varietals have adapted over centuries to Ethiopia’s altitude, soil, and microclimates, producing beans that are:
- Resilient and naturally disease-resistant
- Slow-growing, which leads to more concentrated sugars and flavors
- Better suited for shade-grown and organic cultivation
In short: heirloom beans are like the wine world's old vines—rooted deep in place and bursting with complexity.
Unparalleled Cup Quality
Ethiopian heirloom coffees consistently score 85+ on the SCA scale, often hitting the 90s. Specialty roasters love them because:
- They produce bright, clean, complex cups
- They perform beautifully in filter, pour-over, and espresso
- They stand out on any cupping table
This is why you’ll find them on competition stages, special releases, and limited micro-lots around the world.
Cultural and Historical Depth
These aren’t just beans—they’re part of Ethiopia’s centuries-old coffee culture. Many heirloom varietals are still grown by smallholder farmers in traditional agroforestry systems, often without chemicals, and picked and sorted by hand.
You’re not just getting a great cup—you’re getting a taste of coffee’s original roots.
Summary:
Ethiopian heirloom coffee is the original artisanal brew.
It’s complex, diverse, and rooted in the birthplace of coffee itself—offering flavors no lab or hybrid can replicate.
Ayla Bombe Washing Station: Elevating Tradition Through Innovation
Washed Processed | Slow Fermentation | 21-Day Raised Bed Drying
The Ayla Bombe Washing Station, located in Ethiopia’s celebrated Sidamo region, is part of a quality improvement project focused on refining traditional processing techniques while preserving the rich heritage of Ethiopian coffee craftsmanship.
This lot features a fully washed process, meticulously executed to enhance clarity and highlight the delicate, complex flavors characteristic of Ethiopian heirloom varieties.
Precision in Fermentation
After careful hand-sorting, the freshly harvested cherries are floated to remove underripe and damaged beans—ensuring only the highest quality cherries proceed to the next step.
The cherries are then depulped and moved into fermentation tanks where they undergo a slow, controlled fermentationlasting 48 hours. What sets this batch apart is the ambient temperature control, maintained between 20.5°C and 21°C, allowing the fermentation to proceed gently and evenly.
This slow pace helps preserve the vibrant acidity and floral characteristics of the coffee while ensuring a clean, refined cup.
Traditional Drying, Elevated by Care
Once fermentation is complete, the coffee—now in parchment—is transferred to raised African drying beds, where it is spread in thin layers and carefully turned throughout the day to ensure even drying.
The parchment spends 21 days drying in the open air, shielded from intense midday sun and covered during nighttime or rain. This extended drying process further develops sweetness and balance, contributing to the cup’s silky body and lingering finish.
What is the main importance:
The Ayla Bombe improvement project isn’t just about better coffee—it’s about:
- Empowering local farmers through knowledge-sharing and infrastructure upgrades
- Promoting transparency and traceability from cherry to cup
- Creating higher value micro-lots for the specialty market
Every step—from floatation and fermentation to drying—is done with intentionality and precision, producing a coffee that’s as vibrant and layered as the land it comes from.
Cup Profile (Typical of Ayla Bombe Washed Lots):
- Floral and citrus aromatics
- Notes of bergamot, red current, and black tea
- balanced acidity with a clean, tea-like finish
