Other Production Characteristics:
Harvest period:
December to March
The Story of Cafés Lugat:
Lionel Lugat
is the legendary roaster at
MaxiCoffee
. Over the years, he has surrounded himself with
an expert team of roasters.
This
coffee specialist
,
judge
in the
French Coffee Championships
and
expert columnist for our coffee company
tells the story of
Cafés Lugat
and his passion for
coffee roasting
below.
Presentation of the Sidamo Region:
The
Sidamo region
is located in the south of Ethiopia, at the border with
Kenya.
Its name comes from the Sidama, an ethnic group native to the south-central part of Ethiopia. The south of the country is an ideal location for
coffee growing.
The coffee grows in the shade, under trees in the forest. It is manually harvested and selected then washed in water, which gives the coffee the optimal level of acidity.
Moka Sidamo
represents
11% of the coffee produced in the area
. The
washed aspect
of this coffee makes it highly sought-after.
Discover our
Medium Roast
from the
Sidamo Region in Ethiopia
:
Cafés Lugat Moka Sidama Nyala
!
Geographical Location:
A Bit of Background...
Ethiopia
, the
home of coffee
, only grows the
Arabica
variety, at altitudes of between 1500 and 2300 metres above sea level.
The higher the
coffee
is grown on the country's
plateaus
, the better the organoleptic qualities of the
roasted bean
, especially when it comes to its intensity.
Ethiopian coffees
are known as
Moka coffees
, as they used to be exported from the port of Mocha in Yemen. There are various types of
Moka.
With 400,000 hectares of coffee-growing land,
coffee
is a keystone of the
Ethiopian
economy, especially in terms of currencies.
The country is the
5th largest producer
and
10th biggest exporter in the world.
60% of its coffee production, or 172,000 tonnes, is exported every year.
The
coffea plants
are grown:
in natural shade in forests
(15%),
in semi-forest areas
(35%), alongside other
crops
(35%) and on
intensive-style farms
(15%).
80% of the
coffee grown in Ethiopia
is known as
"natural" coffee
, as it is
dry-processed
, while the remaining 20% is "washed" or wet-processed coffee.
Practically none of the country's coffee farmers use chemical products on their crops.
Ethiopian coffee
could therefore be recognised as organic, but the certification has not been put into place, presumably because it would be too expensive for the country.