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Introduction to Ethiopian Sidamo Natural Process Guji Specialty Coffee Bean Varieties, Cultivation, and Market Pricing

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, At night, to prevent sudden rainfall, thick plastic sheets are used for covering. This allows the red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, when the moisture content of the green coffee beans drops to around 13%, the natural processing is stopped. The beans are then packed in jute bags and stored in warehouse conditions at 12-22°C with 40-50% humidity for approximately 50 days of bean resting and further moisture reduction.

At night, thick plastic sheets are used to wrap the coffee cherries to prevent sudden rainfall. This allows the red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, when the moisture content of the green coffee beans drops to around 13%, the natural processing is stopped. The beans are then packed in jute bags and stored in a warehouse at 12-22°C with 40-50% humidity for approximately 50 days for bean resting and further dehydration. When the moisture content reaches around 10%, the beans are transported to the processing plant for hulling, screening, and sale.

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 (African drying beds)

Manufacturer: Coffee Workshop

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

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: 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

Producer: Local small farmers

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

Sidamo Coffee Characteristics

Sidamo coffee flavors are incredibly diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in coffee produced by each town area. The Sidamo production zone is located in southern Ethiopia. Agriculture dominates the industry here, with coffee growing areas situated around the Great Rift Valley. Sidamo coffee flavors are incredibly diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in coffee produced by each town area. The Sidamo production zone is located in southern Ethiopia. Agriculture dominates the industry here, with coffee growing areas situated around the Great Rift Valley.

Awards

Cupping Notes: Passion fruit, rose floral aroma, strawberry jam, berry sweet and sour, peach flesh, black tea finish

2016/2017

Ethiopia National Taste of Harvest Competition - Champion

2016/2017 harvest season Ethiopia Coffee Competition - Champion

2017

Regional Africa Taste of Harvest Competition - Runner-up

2017 Africa Coffee Competition - Runner-up

The Flora 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 Flora's distinctive flavors. We only begin natural processing when the sugar content of harvested red cherries reaches above 30. During the first two days of natural processing, we ensure the humidity of the red cherries to allow their fruit sugars to fully begin the fermentation process. Meanwhile, the high-altitude location allows the processing station's nighttime temperature to drop to around 12°C, preventing over-fermentation odors due to excessive heat. When temperatures are higher at noon, we promptly provide shade to prevent the red cherries from sun damage.