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Weekly Newsletter: Natural Ethiopian Sidamo

Moonrise HeaderNatural Ethiopian Sidamo

Last weekend we went camping at Lake Valley Reservoir, for one last family getaway before school began.  It was good to be outdoors.  The kids loved kayaking across the lake and climbing up the rocks above our campsite.  They did not join Trace and I in the tent, but chose to sleep on a tarp each night.  Apparently tents are for grown-ups.

Posing for a first day of school picture.

Posing for a first day of school picture.

On Wednesday they both went back to school.  Summer break is over.  We’ve been adjusting to getting up much earlier, and to getting ready with a deadline.  The good part is that they both love school.  Jack told Aunt Becky this morning, “you don’t have to ask me how my day is after school: it’s going to be good.”  It does my heart good to know they love to learn.

Our coffee this week is a natural Ethiopian Sidamo.  We’ve talked before about how the term “natural” refers to the dry-processing.  This means that the beans are dried with the fruit still intact, usually imparting a fruitier flavor to the final product.  This was the original method of processing coffee, and it is still prevalent in Ethiopia today.

Ethiopia is known as the birthplace of coffee.  For those of you unfamiliar with the story, legend has it that a goatherd noticed his flock dancing around after eating some red cherries.  He joined them in eating the fruit and soon he was gambolling along.

It’s hard to say how much of the story is true, but the history of brewed coffee does begin in north Africa and the Middle East.  It was once used to help monks stay awake during prayers, and despite a ban on exporting fertile beans, it was eventually spread around the world.

Today coffee is grown in Ethiopia much the same way as it was centuries ago.  These are small farms, spread out on hillsides, and the coffee is organic by default–there is not much access to pesticides.  We’ve roasted this Ethiopian light, and it tastes vibrant, with strong fruit flavors.  Cherries come to mind as I sip, along with currants and dried berries.

You can come in and try a cup of coffee on us with the code gambolling* this week.  Gambolling is such a fun word to say, and so seldom used, that the English major in me had to choose it.  I hope that you all enjoy your weekend–I know that we will.  I think that sleeping in will be in order for two tired kiddos.  Cheers!
–Holly Fike

*Code good for one free 12 ounce cup of Natural Ethiopian Sidamo.  Code expires on 8.21.14.  Limit one free cup per customer please.  Valid only at Carolines Coffee Roasters, 128 S. Auburn Street, Grass Valley, CA.  Code/Offer has no cash value.


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One Response to Weekly Newsletter: Natural Ethiopian Sidamo

  1. Pingback: Weekly Newsletter: 20th March 2015 | Caroline's Coffee



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