Malongo Ethiopia Moka Sidamo Coffee | ūü¶ÜThe Bow Tie Duck Manila

Malongo Ethiopia Moka Sidamo Coffee

Outpour of Noblesse Oblige

A pur¬≠vey¬≠or of excel¬≠lent cof¬≠fees from around the world, Mal¬≠on¬≠go con¬≠scious¬≠ly part¬≠ners with sin¬≠gle-ori¬≠gin and fair-trade grow¬≠ers. Their Ethiopi¬≠an Moka Sidamo rep¬≠re¬≠sents the rich¬≠est and best taste of the region. Comes in ground cof¬≠fee (tin), green beans and roast¬≠ed beans. 


Ethiopia is known for hav¬≠ing some of the bold¬≠est cof¬≠fee beans, all from a vast array of land¬≠scapes and alti¬≠tudes. Sidamo is one of the three trade¬≠marked cof¬≠fee regions in Ethiopia and is some¬≠times con¬≠sid¬≠ered the place where the first cof¬≠fee beans in Africa orig¬≠i¬≠nat¬≠ed. Moka from this area is known for being rich and of full body, with a vibrant crisp acid¬≠i¬≠ty and notes that are at once flo¬≠ral, berry-filled, and citrusy.

  • Green Beans ‚Äď The unroast¬≠ed ver¬≠sion of this fruity bean, which will be roast¬≠ed for you by Mal¬≠on¬≠go right before delivery.
  • Roast¬≠ed Cof¬≠fee Beans ‚Äď Ready-to-grind whole Ara¬≠bi¬≠ca beans, coaxed to full aro¬≠ma and fla¬≠vor by expert roasters.
  • Les Pures Orig¬≠ines Cof¬≠fee Tin ‚Äď Tra¬≠di¬≠tion¬≠al¬≠ly roast¬≠ed and vac¬≠u¬≠um packed before being tinned, these grounds of sin¬≠gle-ori¬≠gin cof¬≠fee are ready for imme¬≠di¬≠ate brewing.


This full-bod¬≠ied cof¬≠fee works par¬≠tic¬≠u¬≠lar¬≠ly well in an espres¬≠so. If you pre¬≠fer paper fil¬≠ter meth¬≠ods, the clas¬≠sic Pour-Over or Chemex will real¬≠ly bring out the berry-like qual¬≠i¬≠ties of the grounds. Too much milk will over¬≠whelm this cof¬≠fee, but a small mea¬≠sure like that in a pic¬≠co¬≠lo lat¬≠te will add a sweet creami¬≠ness to it. Want some¬≠thing sim¬≠pler? This is a very drink¬≠able black cof¬≠fee straight from a French Press.


Sidamo beans grow in the high¬≠lands of Ethiopia, between 5,000 and 7,000 feet above sea lev¬≠el. They are har¬≠vest¬≠ed between Octo¬≠ber to Jan¬≠u¬≠ary after a slow grow¬≠ing process caused by the high ele¬≠va¬≠tion. The slow growth, though allows the beans to take more nutri¬≠ents from the ground and devel¬≠op their sought-after com¬≠plex¬≠i¬≠ty and robust¬≠ness of flavor.

Local leg¬≠end in Ethiopia states that, cen¬≠turies ago, a young goatherd named Kal¬≠di noticed his flock becom¬≠ing strange¬≠ly ener¬≠gized, even agi¬≠tat¬≠ed, after they ate from a mys¬≠te¬≠ri¬≠ous bush of red berries. He tried the mir¬≠a¬≠cle for him¬≠self and thus dis¬≠cov¬≠ered the pow¬≠er of cof¬≠fee beans. 

Storage Instructions

Store your cof¬≠fee in an opaque, odor-free, air¬≠tight con¬≠tain¬≠er in a dry, dark place at a cool room tem¬≠per¬≠a¬≠ture. It‚Äôs best to con¬≠sume cof¬≠fee grounds with¬≠in two weeks. Fresh¬≠ly roast¬≠ed whole beans retain their fresh¬≠ness for up to one month.

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