Sensory Lab

Ethiopia Sidamo Chire

Location: Melbourne, Australia

Origin: Sidama (also Sidamo) growing region, southern Ethiopia

Roast: Medium-Light

Est. Price: AUD $22.00/250 grams

Review Date: June 2016

Agtron: 60/76

Aroma: 9

Acidity: 8

Body: 9

Flavor: 9

Aftertaste: 7

Blind Assessment:

Richly fruit-toned, earthy. Blueberry, dark chocolate, orange zest, moist fresh-fallen leaves, Port wine in aroma and cup. Quiet, round acidity; plush, syrupy mouthfeel. The finish consolidates to dark chocolate enveloped in Port wine suggestions.


Southern Ethiopia coffees like this one are produced from distinctive traditional Ethiopian varieties of Arabica long grown in the region. Like virtually all southern Ethiopia coffees, this coffee is produced by villagers on small garden plots interplanted with food and other subsistence crops. This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. This coffee tied for the third-highest rating in a test of coffees from Australian roasters conducted for Coffee Review‘s June 2016 tasting report. Sensory Lab is comprised of dedicated coffee professionals who eat, sleep and make coffee and share their journey with consumers. For more information, visit www.sensorylab.com.au

The Bottom Line: Both sweet and earthy, this is a coffee for lovers of unambiguous fruit flavors framed by suggestions of cask-toned Port wine.

This review originally appeared in the June, 2016 tasting report: Some Single-Origin Coffees from Australian Roasters

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