Ethiopia Anfilloo Suddi Organic

  • Roast Level: Light 

    Process: Washed and sun-dried

    What to expect in the cup


    Mellow and spicy with citrus, ginger, and blackcurrant

     Black Filter / Cupping

    Distinct spicy, citric, floral. Intense flavors of blackcurrant, ginger and chocolate

  • This semi-forest coffee comes from the Anfilloo district in the region of Wallagga,
    in the east Ethiopian vastness. Suddi is a fully washed coffee produced by
    producers located in the city of Ashii, in the heart of the Suddi mountains.

    Zone: Wallagga

    District: Anfilloo

    Producers: About 850 smallholders in the surrounding areas as well as remote farmers.

    Altitude: 2,000m +

    Varietals: Ethiopian Heirloom. Improved varietals and native coffee of forest origin.


    Grade: Grade - 2. Screen 14 and up.

    Pulper: Traditional Agarde disc pulper with 5 discs.

    Production: Pulped and wet fermented, graded in washing channels, soaked in water and sundried.

    Process: Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A 5 disc Agarde pulper removes the skin and pulp. The coffees are then, separated by density, fermented under water for 24-36 hours, dependent on the weather conditions. It’s then again graded in washing channels in to two grades based on density. After washing it is then soaked under clean water in tanks for 12-24 hours.

    Drying: Sun dried 10 – 15 days on African drying beds on hessian cloths. Coffees are covered in plastic during midday and at night.

    Soil: Volcanic deposits, rich in minerals and nitrogen. 

  • Our espresso recipe using 20g vst
    20g in
    42-44g out
    in 27 to 32 seconds. 

    Our filter recipe using a V60
    20g in
    320 – 340ml out
    in 3 – 3:30 minutes

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