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Ethiopia Chirre Samli 衣索比亞 奇爾薩米

Quantity: 225g

Black Tea. Chamomile. Lavender.

Variety Heirloom
Region Sidama Bensa
Roast Level Light Roast
Tasting Notes
Black Tea. Chamomile. Lavender.

About this coffee :

根據衣索比亞咖啡豆交易所(ECX)分類系統,這咖啡以“ Sidamo”的形式出口。在此系統下,西達摩地區生產的所有咖啡都稱為“西達摩咖啡”。實際上,“ Sidamo” 咖啡是 GUJI類型的:一種具有清晰荳蔻,紅茶味的咖啡,其生產者的農場位於1770年(例如在Shekiso)至2100米的高度。 Guji在Gedeo一側,這是一個很大的區域。




This coffee is exported a “Sidamo” in accordance with the Ethiopian Commodities Exchange (ECX) classification system. Under this system, all the coffee produced within the large Sidamo area is called “Sidamo Coffee”. In fact CCS “Sidamo” coffees are of the “GUJI Type”: a coffee that has a clear cardamon, black tea flavour, coming from producers whose farms are located at altitude ranges from 1770 (in Shekiso, for example) to 2100 metres. Guji is on the side of Gedeo and it is a very big area.

As coffee is pulped, the sugars remain on the bean and these sugars are then fermented in water in fermentation tanks for a period spanning 48-76 hours, depending on the heat and altitude from where the coffee is delivered. Once sugars are completely eliminated through the fermentation process the coffee moves under the sun for drying in parchment.

The acidity of washed Ethiopian coffees is much more pronounced due to the fact that the sugars have been removed from the coffee. In contrast to the natural process, where sweetness is key, one can more clearly perceive the acidity in these washed coffees.

This is a floral bomb Ethiopian washed coffee! With bursting jasmine & lavender floral blossom on aromatics, you'll also hint of black tea on the aftertaste. A nice pick for the after lunch cuppa.

Brewing Recipe : 

Brewing ratio 1 : 15
Ground coffee 16g
Total water 235ml
Water temperature 91ºc
Brew time 1.40 minutes
Roast Date
10th of October