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Ethiopia Sidama Shentabene Chire

This Sidama makes for a delicate, refined pour over, perfumed pearl jasmine and rose water aroma, simple syrup sweetness, and hints of red apple, Botan rice candies, and black tea. City to City+.

In stock
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate No
Region Shentabene, Bensa, Sidama
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-Dried
Arrival date August 2020 Arrival
Lot size 70
Bag size 60 KG
Packaging GrainPro Liner
Cultivar Detail Heirloom Cultivars
Grade Grade 1
Appearance .4 d/300gr, 15+ Screen
Roast Recommendations City to City+

Chire is a a privately run washing station in the Shentabene region of Sidama. The group do a very good job of managing the collection, separation, and milling, with intensive hand-sorting all along the way to remove any physical defects. There are roughly 700 farmers in Shentabene who sell their coffee to the wet mill during the harvest season. On average, farm sizes are less than 2 hectares of coffee, and altitude in this area ranges from 1950-2030 meters above sea level. The smallholder farmers deliver their coffee to the station in whole cherry, where it is then weighed, de-pulped, and dried on raised African drying beds before being delivered to Addis Ababa to prep for export. This coffee was prepared to Grade 1 specifications, and the attention to detail is evidenced in the cleanliness found in the green coffee and in the cup as well.

This Sidama has potent florals in aroma and flavor, clean simple syrup sweetness, and complex top notes as it cools. The dry fragrance and wet aroma are fragrant with sweetness of sugar in the raw, perfumed with jasmine floral highlights - especially when roasted light. The floral aroma blossoms in the brewed coffee (no pun intended). The cup starts off with clean, transparent sweetness, accented by unrefined, raw types too, and immediately produces floral highlights like pearl jasmine tea, rose water and Botan rice candies. There is a gripping, tannic aspect in the finish that hints 'black tea' in both flavor and acidic impression/mouthfeel. The aftertaste is complex and shows highlight notes of red apple, and something like roasted barley in the long finish that circles back to the "tea" note. Full City roasts have a sweet, fruited side, but I would stick to the more delicate, refined cups found at City/City+ roast levels.