Pour-Over Brewing Parameter Recommendations for Premium Ethiopian Washed Sidamo G2 Coffee Beans

Brewing Method

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Hand-pour FrontStreet Coffee Ethiopian Sidamo. Using 15g of coffee grounds with medium-fine grind (Fuji ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio is 1:15, total extraction time 2:00.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Degree: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Level: Light roast

Coffee Details

Product Name: FrontStreet Coffee · Ethiopia Washed Sidamo G2
Sidamo G2 Washed

Country: Ethiopia
Grade: G2
Region: Sidamo
Roast Level: Light roast
Processing Method: Washed

Farmers harvest bright red cherries daily, with harvests from every two days forming one unit of coffee fruit sent or sold to washing stations for processing. Coffee cherries that haven't gone through washing stations typically undergo about 12 hours of natural fermentation, then are sun-dried for drying and hulling. Regardless, farmers with some means always try to send their cherries to washing stations to earn the "washed processed" designation and better prices. At washing stations, coffee cherries undergo about 12 hours of soaking and fermentation to soften the pulp, then pass through water channels with stirring to separate pulp from coffee beans. The pulp is discharged through gates.

Today, Ethiopia's washing stations are increasingly developing and trending upward. Small farmers sell their harvested coffee cherries to processing plants, which hull them before reselling through the auction system. From there, they transfer to the Red Sea's Eritrea Assab port and Djibouti port near the Gulf of Aden. Although coffee is the country's main agricultural export, its domestic consumption is surprisingly high at approximately 1,500,000 bags/60kg, accounting for 50% of total production.

Wild coffee grows in the tropical rainforests of the southwestern highlands, mostly hand-picked. However, many locals maliciously destroy naturally formed rainforest areas—either through logging or burning—to access difficult-to-reach rugged mountain areas, severely affecting ecological balance. Whether washed or sun-dried green coffee beans, all exported coffee is sent to the capital Addis Ababa and Dire Dawa in Harar province for auction export. The Dire Dawa auction center typically exports sun-dried Harar from that region. Different farms' coffee information is visible daily at the auction to facilitate trader purchases. Several Ethiopian government officials also enter and exit this center daily for inspection and grading, randomly sampling 3kg from the same shipment batch each time for inspection.

Variety: Local native varieties
Flavor: Honey, citrus, lemon

Today, large numbers of wild Arabica coffee tree species still grow in many parts of Ethiopia, averaging cultivation at altitudes between 4,200-6,800 feet. There's now a gradual trend toward small-scale cultivation, generally with banana trees planted simultaneously for shade. Due to lack of agricultural technology, there's minimal use of herbicides and pesticides. Coffee is Ethiopia's main economic crop and the country's largest agricultural export and important industry, accounting for 60% of Ethiopia's total export value and sustaining many small farms. Other exports include sugar, bananas, and cotton. Coffee is also Ethiopia's largest and most important commodity export after oil, and Africa's largest Arabica export. In 1997, its total value was approximately $300 million. In terms of total production, 94% comes from small farms and 6% from government institutions. Because many farms are scattered and also grow other crops, accurate numbers have been difficult to compile, but the country's official statistics indicate total coffee cultivation area is at least 400,000 hectares or more. The Ethiopian government encourages local farmers to improve quality and productivity to help coffee farmers expand commercial scale, increase capacity and exports.

During harvest season, the Sidamo region sits at elevations of 1,400-2,200 meters and is a famous specialty coffee area in southern Ethiopia, bordering Kenya. Washed FrontStreet Coffee Sidamo beans appear light green, with small, oval-shaped beans that are full-bodied. The average quality is good, with aromatic and mellow aroma. One drop in the mouth leaves an endless aftertaste, possessing wild beauty.

Sidamo's coffee flavors are extremely diverse. Different soil types, microclimates, and countless native coffee varieties create obvious differences and characteristics in coffee produced by various towns. From 2010-2012, it consistently achieved high scores of 92-94 from the authoritative American coffee evaluation website CR. This demonstrates the extraordinary nature of green beans from this region. The area features towering mountains, highlands, plateaus, valleys, and plains, with diverse topography. The local geology consists of nutrient-rich, well-drained volcanic soil, with soil depth nearly two meters and surface soil appearing dark brown or brown. The area's greatest advantage is that soil fertility is maintained through organic matter cycling, using fallen leaves from surrounding trees or plant root residues as fertilizer.

Unlike typical African coffees, FrontStreet Coffee Sidamo has clear fruit acidity, smooth texture, and delicate floral and herbal aromas. FrontStreet Coffee's washed Sidamo is elegant yet playful. The entry is mild and pleasant, forming a strong taste contrast with the bright lemon acidity that follows. The texture is uniquely rich and mellow, with a distinctive and pleasant sweetness in the aftertaste. The slowly rising finish contains unique sweetness. The green coffee beans have a slight grayish tint, with some areas coarse and others fine. The acidity is both gentle and intense, the body is appropriately rich, and it's sweet with spicy notes—making it one of the garden coffees from Ethiopia's southern highlands.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473