Ethiopian Arabica Beans from Sidamo Region

If you are a coffee lover and drink yours black and plentiful, then please do yourself a favor and come try our Ethiopian Sidamo arabica beans for all our black coffees. They are on trial this week and most of next week.

We have received 1 kg of beans from Malongo and are trying them out after having had arabica beans from Rwanda for a week or two. Time for a change. When this is used up, we will switch back to Rwandan beans and then make our final decision about our house selection for espresso beans.

These beans are super fruity and light, clear citrus flavors when you try it. That’s what they are known for. Still a strong finish and a medium to full body.

espresso beans in packageLet us know what you think and which one you prefer. You are the customer after all and while I have a favorite, I like both but for different occasions.

Yes I know the beans are old, close to expiration. I can tell, because the crispy fresh flavors are gone but I can still recognize the Sidamo lemony signature and that’s fine. We have fresh beans on order from Malongo but shipping takes a while.

Rwanda Arabica beans for espresso

So happy to announce that we already have received 2 kg of medium roast beans from Rwanda in Africa. The African continent produces some amazing beans, different in character from South or Latin American beans and vastly different than Indonesian coffee beans. Kenya, Ethiopia have some of the best beans out there. But other countries are starting to produce high quality coffee as well, especially when they have fertile mountains because the Arabica bean needs altitude to get high in quality.

They’re loaded with natural sweetness, high in acidity and have a full body with an amazing finish. Best enjoyed pure or as an ultra smooth Cortado with a dash of warm milk.

New espresso beans coming soon

We’ve been working with a single kind of beans for both black and milk-based coffees since the opening. That is perfectly fine, but it is about to change. Most people who drink black coffees (espresso, americano or long black) will appreciate the new beans!

  • Black coffees benefit from the increased acidity and sweetness of a medium or even light (aka “blonde”) roast.
  • Milk-based coffees benefit from a darker roast (such as an “Italian” or “French” roast), because the warm milk softens and smoothens the strong bitter taste in these coffees.

While we haven’t made a choice yet, we’ve tried some samples of a Rwandan and Ethiopian roasted bean from Malongo and the results were very promising. Over the next month or so we will continue to try both beans for a longer time and see which one we prefer and which one our customers enjoy more.

So if you like an excellent espresso, please stop by our coffee shop inside Market Garden, Simpson Bay over the next few weeks and do let us know your opinion of our espresso! The barista on duty will be able to tell you which bean we are currently using.