Pour-Over Brewing Parameters for Ethiopian Washed Sidamo G1 "Mi Yu" Imported Micro-Lot Specialty Coffee Beans

For professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style)

Pour-over Sweet Spot

15g coffee grounds, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, bloom for 27 seconds. Continue pouring to 105g, then wait until the water level drops to half before pouring again. Slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Coffee Origin Information

Region: Oromia, Ethiopia

Variety: Ethiopian Heirloom

Altitude: 2000 meters

Processing Method: Washed

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, 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

Ethiopia's Coffee Heritage

Ethiopia offers various coffee cultivation methods: from vast wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations. Approximately 50% of coffee is grown at altitudes above 1,500 meters. Based on these four different production methods, Ethiopia can be divided into nine major coffee regions, including five specialty coffee areas: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, as well as four commercial bean regions: Jimma, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing methods, and different processing techniques affect the flavor profiles. Currently, natural processing accounts for about 80%, while washed processing makes up about 20%.

Processing Details

This micro-batch coffee begins with hand-selection of 100% red cherries. The cherries are then processed using Agared equipment to remove the skin and pulp. The coffee beans with mucilage undergo fermentation for 36 hours in fermentation tanks, followed by 4 hours of soaking. The beans are then dried on 30×1.8 meter raised beds before hulling. After manual sorting to achieve Grade 1 quality, the coffee is packaged in GrainPro bags with an outer jute bag.

The Oromia Region Legacy

Oromia is one of the world's coffee origins. The indigenous Oromo people were among the first in the world to use coffee as food, dating back to the 5th century AD. Oromia is located approximately between 3°-15°N latitude and 33°-40°E longitude. The region is world-renowned for its pristine plant species and biodiversity. This is where coffee was born. For the local Oromo people, coffee is not only their beverage and food but also an important part of their trade, their "stimulant," and a crucial tool for maintaining peace.

Flavor Profile

Distinct notes of wild ginger and bergamot, with hints of blackcurrant. The finish carries the sweetness of raisins, with an overall flavor profile reminiscent of Earl Grey tea.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473