The Story and Origins of Ethiopian Washed Sidamo G1 "MiYu" Imported Micro-Batch Specialty Coffee Beans

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The Origin of Coffee

The Oromia region is one of the world's coffee origins. The indigenous Oromo people here were the first in the world to use coffee as food, dating back to the 5th century AD. Oromia is located approximately between 3°-15° north latitude and 33°-40° longitude. The region is world-renowned for its primitive 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, a local "stimulant," and an important tool for maintaining peace.

Pour-over Whisper

15g powder, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 dripper, water temperature 91-93°C. First pour 30g water, steam for 27 seconds, then pour to 105g and pause. Wait until the water level in the powder bed drops to half before pouring again. Slowly pour until reaching 225g water. Do not use the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Details

Region: Ethiopia Oromia

Variety: Ethiopian native species

Altitude: 2000m

Processing Method: Washed

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qianjie 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 Coffee Cultivation

Various coffee cultivation methods can be found in Ethiopia: from vast wild coffee forests and semi-developed land to traditionally managed small plots and modern plantations, everything is available. About 50% of coffee is grown at altitudes above 1500 meters. Ethiopian coffee can be divided into nine major coffee producing regions based on the four different production methods mentioned above, including five specialty coffee areas: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, as well as four general commercial bean producing regions: Jimma, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing methods, and different processing methods affect the flavor. Currently, natural processing accounts for about 80%, while washed processing accounts for about 20%.

Processing Method

This micro-lot coffee fruit is first manually sorted for 100% Red Cherry, then Agared equipment is used to remove the skin and pulp. The coffee beans with mucilage are then fermented in fermentation tanks for 36 hours, followed by soaking for 4 hours. They are then placed on 30×1.8 meter specification drying beds for drying before hulling. After manual sorting to achieve G1 grade, they are packaged in GrainPro bags with jute bag outer packaging.

Flavor Description

Distinct wild ginger and bergamot with notes of blackcurrant, with a raisin-like sweetness in the aftertaste. The overall flavor evokes 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