Ethiopia Sidamo — Bourbon Barrel-Aged

Sidamo represents the heart of Ethiopia’s coffee heritage — a terroir where high altitude, mineral-rich soils, and heirloom genetic diversity converge to create exceptional cup profiles. At 1700–2000 meters, the cherries ripen slowly, developing bright acidity and aromatic clarity.

To the classic washed process, we add an additional step: ageing green coffee in fresh bourbon barrels from Kentucky. With its porous and hygroscopic structure, the bean absorbs volatile aromatic compounds from the oak staves and residual bourbon esters.

The result is a cup of remarkable aromatic depth — where peach, jasmine, and bergamot are enriched with layers of raisin, baked apple, smoky oak, winey nuances, and bourbon-like sweetness.

Important: this coffee contains no alcohol. The barrel-ageing process imparts only aromatic complexity, without the use of spirits.