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---

## Where it comes from

**Sidamo Guji** is grown by 240 smallholder farmers in Hambela Wamena, southern Ethiopia. They farm at 1,950 to 2,200 metres. Cherries dry on raised beds for 18-22 days, then get hand-sorted three times before export.

Our 60kg sack reached London on 28 March, three months after harvest. It came via Mombasa and Antwerp. The supplier is **Sucafina Specialty**, who pay the co-op 30% above the local C-market price.

## What it tastes like

**Cup notes**: blueberry, jasmine, dark molasses. Best brewed as a V60 or Chemex. We pulled it as espresso this week and it was clean — bright but not thin.

**Brew recipe** *(V60, single cup)*:

- 15g coffee, ground for filter (around 600μm)
- 250g water at 94°C
- 45-second bloom with 50g
- Pour to 150g over 15 seconds, then to 250g over 30 seconds
- Total contact time around 2:45

## Why it costs what it costs

This roast is **£14 for 250g**. That is in the upper third of our menu. The price covers the small lot size, the high-altitude premium, and fast shipping from origin. This coffee was on the tree at 2,000m just a hundred days ago.

We sell about half our Sidamo to other London roasters. If you run a cafe and want it on bar, email **wholesale@heron.coffee**.
