Pour Over Brewing Parameters for Ethiopian Sidamo Natural Process Guji Specialty Coffee Beans - Flower Champion

Hand Pour Brewing Guide

Hand pour brewing for Huakui (Champion): 15g coffee grounds, medium-fine grind (Fuji ghost teeth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half before pouring again. Slowly pour until you reach 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Awards and Recognition

Cupping Notes

Passion fruit, rose floral notes, strawberry jam, berry sweetness and acidity, peach flesh, black tea finish

Competition Results

2016/2017 Season
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

Processing Details

The Huakui processing station is located in the village of Buku Abel at an altitude of 2200 meters. During the harvest and processing season (December-January), its unique growing environment and natural climate create Huakui's distinctive flavor profile. Natural processing only begins once the sugar content of the harvested red cherries reaches above 30. During the first two days of processing, the cherries are kept at the proper humidity so their fruit sugars can ferment thoroughly. At the same time, the high-altitude location lets nighttime temperatures at the station drop to around 12°C, preventing over-fermentation odors from excessive heat. When temperatures rise at noon, timely shading prevents sun damage to the cherries.

At night, thick plastic sheets guard against sudden rainfall, letting the cherries ferment and dehydrate at lower temperatures. After 18 days of natural processing, when the moisture content of the green beans drops to around 13%, the process is stopped. The beans are packed into jute bags and stored under natural conditions at 12-22°C and 40-50% humidity for about 50 days of resting and further dehydration. When the green bean moisture content reaches around 10%, they are transported to the processing station for hulling, screening, and sale.

Coffee Origin Information

Coffee 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)

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350m

Processing Method: Natural

Variety: Local Heirloom varieties

Producer: Local smallholder farmers

Flavor Profile: Passion fruit, rose floral notes, strawberry jam

Sidamo Regional Characteristics

Sidamo's coffee flavors are extremely diverse. Different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences and characteristics in the coffee produced by each town area. The Sidamo growing region lies in southern Ethiopia, where agriculture dominates the local industry and coffee growing areas sit around the East African Rift Valley.

FrontStreet Coffee Recommendation

For a natural Ethiopian that echoes this Guji profile, FrontStreet Coffee's Huakui is the obvious match. It comes from the Hambella area of Guji in Sidamo, where the 200-hectare estate relies on traditional sun drying: ripe cherries are spread on raised beds for 21 days, turned constantly for an even dry, and hand-sorted every three to five days to remove any defective or moldy beans. Medium-light roasted, it pours with light fermented wine, florals, citrus, and mango, with honeyed sweetness, a cocoa accent, a touch of spice, a thick body, and a long finish.

If you'd like a fruitier, more floral comparison within Ethiopia, FrontStreet Coffee's Yirgacheffe Red Cherry is natural processed from fully ripe red cherries, sorted to remove damaged and moldy fruit and dried in the sun for two weeks until moisture drops to 12 percent, then finished with density and color screening. The cup shows peach, cocoa, honey, and lemon. And for the clean, washed side of Sidamo, FrontStreet Coffee's Hamashu is built mainly on JARC's 74-series varieties — 74158's smaller beans carry a pronounced floral-fruit character, with perfume lemon, strawberry, and starfruit sweetness on the nose and a soft floral note rising beneath.