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Ethiopia Sidamo Lion King Washed
  • Ethiopia Sidamo Lion King Washed
  • Ethiopia Sidamo Lion King Washed
Ethiopia Sidamo Lion King Washed

Ethiopia Sidamo Lion King Washed

RM200.00 MYR
Shipping calculated at checkout.

Origin: Sidamo, Ethiopia 

Altitude: 1,800 – 2,000 m

Variety: Heirloom

Processing Method: Washed

Flavor Profile: Chamomile, Peach, Passion fruit, Grapefruit

Region and Farm Introduction: Sidamo is one of Ethiopia’s most important specialty coffee regions, known for high elevations, fertile soils, and diverse heirloom varieties. The cool climate slows cherry maturation, allowing complex aromatics and refined acidity to develop.

The “Lion King” lot is produced by smallholder farmers and processed at local washing stations using traditional washed methods, emphasizing clarity, florals, and vibrant fruit acidity.

Processing Method Features: Ripe cherries are handpicked, depulped the same day, and fermented for 24–36 hours. After washing, the parchment is dried on raised beds for about 10–14 days.

This washed process highlights clarity, floral aromatics, and a tea-like structure with crisp fruit acidity.

So, how do you know what grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Brewing Method Brew Time Coffee to Water Ratio Bottom-Top Sieve
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm