Ethiopia Washed Sidamo G1 Honey Language Imported Microbatch Coffee Bean Varieties, Brand Recommendations and Estate

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The Origin of Oromia 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 the primitive nature of its plant species and their biodiversity. This is where coffee was born. For the local Oromo people, coffee is not only their beverage and their food, but also an important part of their trade, a local "stimulant," and an important tool for maintaining peace.

Flavor Profile

Distinct wild ginger and bergamot notes with black currant undertones, followed by a raisin-like sweetness in the aftertaste. The overall flavor profile evokes Earl Grey tea.

Ethiopian Coffee Grading System

Ethiopian coffee beans use a defect-based grading system, primarily divided into 6 levels: G1-G6. Ethiopia also adopts this method, with the highest grades for washed beans being G1 and G2, while the highest grades for natural beans are G1 and G3.

Washed: Grade-1; Grade-2 (G1 > G2)

Natural: Grade-1 and Grade-3 through Grade-5 (G1 > G3 > G4 > G5)

Brewing Method

Hand-pour brewing secrets. 15g of coffee, medium-fine grind (Fuji grinder with ghost teeth, setting 3.5), V60 dripper, water temperature 91-93°C. First pour: 30g of water, bloom for 27 seconds. Continue pouring to 105g, then pause. Wait until the water level drops to halfway, then continue pouring slowly until reaching 225g total. Avoid the tail section. Water-to-coffee ratio: 1:15, extraction time: 2:00.

Coffee Details

Origin: Ethiopia, Oromia

Variety: Ethiopian heirloom

Altitude: 2000 meters

Processing: Washed

Producer Information

Manufacturer: Coffee Workshop

Address: No. 10 Bao'an Qianjie Street, FrontStreet Coffee (FrontStreet Coffee), Yuexiu District, Guangzhou

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk coffee beans

Roast Level: Coffee beans (roasted)

Sugar Content: Sugar-free

Origin: Ethiopia

Roast Degree: Light roast

Ethiopian Coffee Cultivation

In Ethiopia, various coffee cultivation methods can be found: from vast wild coffee forests and semi-developed land to traditionally managed small plots and modern plantations. Approximately 50% of coffee is grown at altitudes above 1500 meters. Ethiopian coffee is divided into nine major coffee-growing regions based on these four different production methods, including five specialty coffee regions: Sidamo, Yirgacheffe, Harar, Limmu, and Kaffa, as well as four commercial bean 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 selected to ensure 100% Red Cherry. Then, Agared equipment is used to remove the skin and pulp. The coffee beans with mucilage are fermented in fermentation tanks for 36 hours, followed by 4 hours of soaking. They are then dried on 30×1.8 meter raised beds before hulling. After manual screening to achieve G1 grade, they are packaged in GrainPro bags with an outer jute bag.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473