Introduction to the Origin, Development, History, and Culture of Ethiopian Sidamo Natural Process 'Horse King' Premium Coffee Beans from Guji

Coffee Origin Information

Coffee Producing Country: Africa, Ethiopia

Coffee Estate: Guji, Hambella Wamena region, Dimtu city, Buku Abel Estate

Coffee Variety: Heirloom, Ethiopian native varieties

Production Altitude: 2250-2350m

Quality Grade: G1

Processing Method: Natural sun-dried (African drying beds)

Manufacturer: Coffee Workshop

Factory Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee

Manufacturer Contact: 020-38364473

Shelf Life: 90 days

Net Content: 227g

Packaging Method: Bulk coffee beans

Roast Level: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Ethiopia

Roast Degree: Light roast

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350m

Processing Method: Natural

Variety: Local native Heirloom varieties

Producer: Local smallholders

Flavor Notes: Passion fruit, rose floral aroma, strawberry jam

Sidamo Regional Characteristics

Sidamo coffee flavors are incredibly diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, creating distinct differences and characteristics in coffee produced by each town area. The Sidamo region is located in southern Ethiopia, where agriculture is the main industry, and coffee growing areas are situated around the Great Rift Valley. Sidamo coffee flavors are incredibly diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, creating distinct differences and characteristics in coffee produced by each town area. The Sidamo region is located in southern Ethiopia, where agriculture is the main industry, and coffee growing areas are situated around the Great Rift Valley.

Awards and Recognition

Cupping Notes: Passion fruit, rose floral aroma, strawberry jam, berry sweetness and acidity, peach flesh, black tea aftertaste

2016/2017

Ethiopia National Taste of Harvest Competition - Champion

2016/2017 harvest season Ethiopia Coffee Competition - Champion

2017 Regional Africa Taste of Harvest Competition - Second Place

2017 Africa Coffee Competition - Second Place

Processing Details

The Shakiso processing station is located in Buku Abel village at an altitude of 2200 meters. During the harvest and processing season (December-January), its unique growing environment and natural climate create Shakiso's distinctive flavors. We only begin sun-drying processing when the sugar content of picked red cherries reaches above 30. During the first two days of sun-drying, we ensure the humidity of the red cherries to allow thorough fermentation of their fruit sugars. Meanwhile, the high-altitude location allows the processing station's nighttime temperature to drop to around 12 degrees Celsius, preventing over-fermentation odors due to excessive heat. When temperatures are higher at noon, we promptly provide shade to prevent sunburn on the red cherries.

At night, to prevent sudden rainfall, thick plastic sheets are used for wrapping. This allows the red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of sun-drying processing, when the moisture content of the raw coffee beans drops to around 13%, sun-drying processing is stopped, and the beans are packed into jute bags. Under natural conditions of 12-22 degrees Celsius and 40-50% humidity, they are placed in warehouses for about 50 days of raw bean conditioning and further dehydration. When the raw bean moisture content reaches around 10%, they are transported to the processing station for hulling, screening, and sale.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473