Ethiopia Sidamo Lion King Washed
Price range: RM55.00 through RM200.00
| Variety | Heirloom |
| Country | Ethiopia |
| Processing | Washed |
| Region | Sidamo |
| Altitude | 1,800 – 2,000 m |
| Roast Level | Light Roast |
| Tasting Notes | Chamomile, Peach, Passion fruit, Grapefruit |
| Quantity | 200g/1000g |
Brewing Size Guide
| 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 |
Chamomile, Peach, Passion fruit, Grapefruit
| Variety | Heirloom |
| Country | Ethiopia |
| Processing | Washed |
| Region | Sidamo |
| Altitude | 1,800 – 2,000 m |
| Roast Level | Light Roast |
| Tasting Notes | Chamomile, Peach, Passion fruit, Grapefruit |
| Quantity | 200g/1000g |
About This Coffee :
Ethiopia Sidamo Lion King Washed
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.
| Pack Quantity |
200g ,1000g |
|---|
Each Brewing Method Grind Size Reference
| 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 |
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!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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