250 g - Ground coffee - Ethiopia Moka Sidamo Marabou, suitable for French press coffee makers - LUGAT

Other production characteristics:

Harvest period: December to March

The history of Cafés Lugat:

Lionel Lugat is the iconic roaster of MaxiCoffee . Over the years, he has built a solid team of roasters.

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

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

The coffees grow in the shade of forest trees and are harvested manually in a selective manner. Subsequently, they undergo processing 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 prized.

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 highlands , the better the organoleptic quality of the roasted bean , particularly in terms of liveliness.

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

Out of 400,000 hectares of cultivated land,coffeeremains a fundamental pillar of the economyEthiopian, particularly in terms of foreign currency.

The country ranks as5th producerand10th largest exporter worldwide.60% of production is destined for export, representing 172,000 tonnes per year.

Thecoffee plantsare cultivated:under natural forest shade(15%),semi-forest(35%), in association with othercrops(35%) or inintensive plantation(15%).

80% of thecoffeesarecoffeescalled "natural" as they undergodry processingand the remaining 20% are so-called "washed" coffees.

The vast majority of producers do not use any chemical inputs. Ethiopiancoffeecould claim organic certification, but the country has not established it, probably due to costs being too high.