Craig Simon Hybrid Sidama Ethiopia

Craig Simon HyBrid Sidama Ethiopia is the result of a decade-in-the-making collaboration between Australian roaster Craig Simon and producer Ashenafi Argaw in the Sidama region. The process — a true hybrid of natural and washed — was pioneered by Craig for his World Barista Championship routine, and then recreated here in Ethiopia with local Sidama varieties. Freshly picked cherries spend a day fermenting whole, are then pulped, briefly rinsed, and dried in a greenhouse drying room with fan ventilation. The result is a cup that threads the needle between natural richness and washed clarity: honey sweetness and ripe cherry up front, cocoa butter body through the middle, and a clean, orange blossom brightness on the finish.

Why you'll love it:

• Competition-proven hybrid process — developed for the World Barista Championship
• Honey, cherry, and cocoa butter with a bright, florally clean finish
• Luscious body with the clarity of a washed — a genuinely unique cup

Tasting notes: Honey, Cherry, Cocoa Butter

Origin: Ethiopia (Sidama — Betibiroti Project)

Producer: Craig Simon, Steve Holt & Ashenafi Argaw

Variety: Sidama

Process: Hybrid Natural & Washed