The Ethiopia Sidama Ardi has been a Victrola favorite for many years, and we are thrilled to have it back on our menu in 2016. Ardi is a truly elegant example of a natural-processed Sidama, and this year it is tasting better than ever.
This coffee is grown by a multitude of smallholder farmers in and around the town of Kilenso, near the banks of the Rarea River in the Guji Woreda of Sidama. The area is known for its green highland hills, steep slopes and adjacent natural forest. Ardi is named to honor the discovery of the skeleton of the oldest human ancestor, Ardipithecus ramidus, a 4.4 million year old skeleton that was discovered near the Awash River in Ethiopia around the same time this beautiful coffee was first being selected.
Ardi is a natural processed coffee, meaning that the coffee seeds are dried inside the coffee fruit. The coffee is harvested by hand and sun-dried on raised beds for an average of three weeks. Skilled workers continually sort out under-ripe and blemished cherries for the duration of the drying process. The mill has 23 full-time employees, and 300-600 day laborers that perform the rigorous sorting and quality control tasks that make this coffee so spectacular.
This season’s Ardi is intensely fruity, complex and its flavor notes are crystal clear. Tropical fruit, blueberry and waffle cone aromatics lead into strawberry, lavender, dulce de leche and baker’s cocoa in the cup. The clarity of the cup is outstanding and really what sets this coffee apart. A buttery body and vibrant acidity lead into a remarkably juicy and resonant finish. We are so excited to once again be offering Ethiopia Sidama Ardi. It is a truly special coffee and we hope you enjoy it.
Region: Guji Woreda
Elevation: 1950-2100 MASL
Process: Natural, Sun-dried
Varietal: Heirloom Sidama Type
Fragrance/Aroma: Tropical Fruit, Blueberry, Waffle Cone
Flavor: Strawberry, Lavender, Dulce de Leche