Ethiopian Sidamo Natural Process Flower Queen Specialty Coffee Beans Cultivation, Geographic Location, Climate

The Duwanqi processing plant sits in Buku Abel village at an altitude of 2200 meters. Through the harvest and processing season from December to January, the unique growing environment and natural climate shape Duwanqi's distinctive flavor. Natural processing begins only once the sugar content of the harvested red cherries reaches above 30. Over the first two days the cherries' humidity is maintained to ensure the fruit sugars ferment thoroughly. At the same time, the high-altitude location lets nighttime temperatures at the plant fall to around 12 degrees Celsius, preventing the over-fermentation that excess heat would cause. When midday temperatures climb, shading is provided promptly to protect the red cherries from sun damage.

At night, thick plastic sheets wrap the cherries against sudden rain. This lets the red cherries ferment and dehydrate at lower temperatures. After 18 days of natural processing, when the green beans' moisture content falls to around 13%, the process is stopped. The beans are then packed in jute bags and stored under warehouse conditions of 12–22 degrees Celsius and 40–50% humidity for approximately 50 days of resting and further dehydration. Once green bean moisture reaches around 10%, they are transported to the 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
Shelf Life: 90 days
Net Content: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Degree: Light roast

Ethiopian Sidamo Natural (Buku Abel)

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350 meters

Processing Method: Natural

Variety: Local native Heirloom varieties

Producer: Local small farmers

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

Sidamo coffee is extremely varied. Different soil compositions, regional microclimates and countless native varieties produce distinct differences from one town area to the next. The Sidamo production region lies in southern Ethiopia, where agriculture dominates the economy and coffee growing areas cluster around the Great Rift Valley.

Award Information

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

Awards

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

FrontStreet Coffee Recommendation

If the tropical fruit and jammy sweetness of Ethiopian natural coffee is what you enjoy, these FrontStreet lots sit squarely in that style.

FrontStreet Ethiopia Hua Kui

One of the most successful star lots of the specialty market in recent years. Hua Kui comes from the Hambela area of Guji, Sidamo. Its defining trait is an extraordinarily prominent tropical fruit aroma, often showing strawberry, passion fruit, jackfruit and even lychee. Sweetness is obvious and bitterness very low, giving a smooth, juice-like entry that many drinkers describe as "the coffee that doesn't taste like coffee." Anyone put off by traditional bitterness tends to have their assumptions rewritten by this one.

FrontStreet Sidamo Natural Hamasho 74158

Hamasho sits in the same Sidamo region and has become a regular on Ethiopian green bean competition lists for its outstanding quality and distinctive flavor. Its coffee is mainly drawn from the disease-resistant 74 series released by the JARC (Jimma Agricultural Research Center). The 74158 selection has smaller beans and stands out for its floral and fruit character: an alluring aroma of perfume lemon, strawberry and star fruit, an entry full of sweet strawberry, star fruit and green grape, with gentle florals gradually emerging behind.

FrontStreet Yirgacheffe Natural Red Cherry

Natural processing needs consecutive clear days, with drying typically running two weeks as the fruit's sugars and essence seep into the bean. Unlike washed coffee, the method removes damaged or moldy cherries first and then dries the rest in the sun; once the fruit has stiffened it is scraped clean of pulp, mucilage and parchment, and the beans pass density and color checks, with defects removed by machine and then by hand — layer upon layer of sorting that guarantees a clean, refined bean with deep, captivating fruit aroma. This Yirgacheffe Red Cherry lot cups with peach, cocoa, honey and lemon.