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Ethiopia Sidamo Ardi is one of my favourite Ethiopian coffees and the one that helped us win the Golden Bean roasting competition for the second time.
This is the same Ardi but intentionally left on the trees longer to produce an even more explosive flavour profile. Their theory is that the sweetest point of sugars in the fruit is when it's slightly overripe and starting to naturally ferment.
Leaving harvest a little longer than normal has exaggerated port florals, fruit and sweetness into an even more amazing coffee in the lighter roast depths.
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