Last updated: 2026-09-13T10:32:50.467Z

En rupture de stock

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/proud-mary-coffee/ethiopia-sayisa-kurume-natural-espresso-250g/reviews)

**Traitement:** [Nature](https://www.coffeelist.co/fr/insights/processing-method/natural)

**Région:** [Gingo Bedesa, Éthiopie 🇪🇹](https://www.coffeelist.co/fr/insights/region/399fa85c-69ab-4a0e-b3dd-7e9881f47d8d)

**Variété:** [Ethiopian heirloom](https://www.coffeelist.co/fr/insights/variety/ethiopian-heirloom)

**Altitude:** ~2200 m alt.

**Recommandé pour:** Filtre, Espresso

**Bio:** Oui

## Ce que dit la marque

> Region: Gingo Bedesa, Guji Elevation: 2200 masl About: This exquisite lot stems from local smallholders nestled in the Gingo Bedesa district, West Guji zone. These farmers are dedicated to organic practices and nurture coffee in harmony with the natural environment. The landscape is adorned with shade trees like Enset, Shenkora, Birbira, Bisana, Wanza, and Sholla. Upon harvest, cherries embark on a journey to the 2-hectare mill along the Awata River. Here, cherries from the region undergo meticulous processing for export. The naturally processed batch is carefully laid out on African drying beds, where they bask for 20-30 days. The exact duration depends on the ever-changing weather conditions. From the commitment to organic cultivation to the delicate processing at the mill, these lots encapsulate the essence of sustainable, quality coffee production. The smallholders' dedication to preserving the environment and the meticulous processing at the mill contribute to the unique and exquisite flavor profile of the beans. Region: Gingo Bedesa, Guji Elevation: 2200 masl About: This exquisite lot stems from local smallholders nestled in the Gingo Bedesa district, West Guji zone. These farmers are dedicated to organic practices and nurture coffee in harmony with the natural environment. The landscape is adorned with shade trees like Enset, Shenkora, Birbira, Bisana, Wanza, and Sholla. Upon harvest, cherries embark on a journey to the 2-hectare mill along the Awata River. Here, cherries from the region undergo meticulous processing for export. The naturally processed batch is carefully laid out on African drying beds, where they bask for 20-30 days. The exact duration depends on the ever-changing weather conditions. From the commitment to organic cultivation to the delicate processing at the mill, these lots encapsulate the essence of sustainable, quality coffee production. The smallholders' dedication to preserving the environment and the meticulous processing at the mill contribute to the unique and exquisite flavor profile of the beans.

Original en anglais.

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# Ethiopia | Sayisa | Kurume | Natural | Espresso | 250g

[Voir sur le site du torréfacteur](https://www.proudmarycoffee.com.au/products/ethiopia-sayisa-heirloom-natural-espresso-250g)

## Profil

### Caractéristiques gustatives

**Corps:** 80/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 63/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 50/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 60/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 40/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Moyenne à foncée — 5/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Myrtille

Chocolat

Sirupeux

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