4 x 250 g - LUGAT Ground Coffee Ethiopia Moka Sidama Nyala

Other production characteristics:

Harvest period: December to March

The history of Lugat:

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

In turn 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 Sidama region is located in the South of Ethiopia, at the border with Kenya. It owes its name to an ethnic group: the Sidamas, people living in southwestern Ethiopia. The South 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 Sidama Nyala 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 highlands, the higher the organoleptic quality of the roasted bean, particularly regarding liveliness.

The Ethiopian coffees are designated as "Mocha Coffees" because they were once shipped from the Port of Mocha in Yemen, on the Arabian Peninsula. Several varieties of Mocha

are recorded. With 400,000 hectares of cultivated land, coffee remains a pillar of the Ethiopian economy, particularly in terms of foreign currency.

The country ranks as 5th producerand 10th global exporter. 60% of the harvest is destined for export, or 172,000 tonnes per year.

The coffee treesare cultivated: under natural forest shade(15%), semi-forest(35%), in association with other crops(35%) or in intensive plantation(15%).

80% of coffeesare coffeesclassified as "natural" because they undergo dry processingand the rest, or 20% of coffees, are classified as "washed".

Almost all producers do not use chemical inputs. Ethiopian coffeecould claim the organic label, but the country has not established certification, probably too expensive.