250 g - Ground coffee - Ethiopia Moka Sidamo Marabou, for filter coffee makers - LUGAT

Other production characteristics:

Harvest period: December to March

The story of Lugat:

Lionel Lugat is the emblematic roaster of MaxiCoffee . Over the years, he has managed to surround himself with a solid team of roasters.

Successively coffee expert ,  judge at the French Coffee Championships and insightful columnist of our coffee channel , Lionel tells you the story of Lugat and his passion for the world of roasting below.

The Sidamo region is located in southern Ethiopia, at the border with Kenya. It owes its name to an ethnic group: the Sidimas, people living in southwestern Ethiopia. The southern part of the country is a privileged and exclusive place for coffee growing.

The coffees grow under the shade of forest trees and are hand-picked selectively. Then, they are processed by the wet method, a method that gives it a very beautiful acidity.

The Moka Sidamo represents 11% of production. The washed quality is highly sought after.

Cradle of coffee , Ethiopia exclusively cultivates the botanical species " Arabica" at altitudes between 1500 and 2300 meters above sea level.

The higher the coffee is grown in the high plateaus , the better the organoleptic quality of the roasted bean , particularly in terms of liveliness.

Ethiopian coffees are called " Moka Coffees" because they were formerly exported from the Port of Mocha in Yemen, in the Arabian Peninsula. There are several types of Moka.

With 400,000 hectares of cultivated areas, coffee remains a fundamental pillar of the Ethiopian economy, particularly regarding foreign currency.

The country ranks as the 5th producer and the 10th largest exporter worldwide. 60% of production is destined for export, i.e. 172,000 tonnes/year.

Coffee plants are cultivated in several ways: under natural forest shade (15%), semi-forest (35%), in association with other crops (35%) or in intensive plantation (15%).

80% of coffees are coffees classified as "natural" because they undergo dry processing and the remaining 20% are called "washed".

Almost all producers do not use chemical inputs. Ethiopian coffee could claim organic certification, but the country has not established it, probably due to prohibitive costs.