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

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, The Flower Queen 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 the distinctive flavor profile of Flower Queen. 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 maintain the moisture of the red cherries to allow their fructose to fully begin fermentation. Meanwhile, the high altitude terrain

The Duwanqi processing plant is located in the Buku Abel village at an altitude of 2200 meters. During the harvesting and processing season (December-January), its unique growing environment and natural climate create Duwanqi's distinctive flavor characteristics. 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 maintain the humidity of the red cherries to ensure thorough fermentation of their fruit sugars. Meanwhile, the high-altitude location allows the processing plant's nighttime temperature to drop to around 12 degrees Celsius, preventing over-fermentation odors due to excessive heat. During midday when temperatures are higher, we promptly provide shading to prevent sun-damage to the red cherries.

At night, thick plastic sheets are used to wrap the cherries to protect against sudden rainfall. This allows the red cherries to ferment and dehydrate at lower 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 degrees Celsius with 40-50% humidity for approximately 50 days of bean resting and further dehydration. When the green bean moisture content reaches around 10%, they 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
Manufacturer Contact: 020-38364473
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 Shakisso Natural

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