Nav: Home > Coffee >

Ethiopia Washed Sidamo G1 Honey Language Microbatch Coffee Beans: Grading, Pricing, Green Beans and Roasting

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista communication please follow Coffee Workshop (WeChat public account: cafe_style) In Ethiopia, you can find various coffee cultivation methods: from large areas of wild coffee forests and semi-developed land, to traditionally managed small plots, to modern plantations, everything is available. About 50% of coffee cultivation

Ethiopia's Diverse Coffee Cultivation

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

In Ethiopia, various coffee cultivation methods can be found: 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 is divided into nine major coffee-producing regions, including five specialty coffee areas: Sidamo, Yirgacheffe, Harrar, Limu, and Lekempti, as well as four general commercial bean regions: Djimmah, Illubabor, Tepi, and Bebeka. Each region employs either natural or washed processing methods, with different processing techniques affecting flavor profiles. Currently, natural processing accounts for about 80%, while washed processing accounts for about 20%.

Processing Method

For this micro-batch of FrontStreet Coffee's Ethiopian Sidamo coffee beans, the cherries are first manually selected as 100% Red Cherry. Then, using Agared equipment, the skin and pulp are removed. The coffee beans with mucilage are then fermented in fermentation tanks for 36 hours, followed by 4 hours of soaking. Afterward, they are placed on 30×1.8 meter drying beds for drying before hulling. Once hand-sorted to achieve G1 grade, they are packaged in GrainPro bags with an outer jute bag.

Oromia: The Birthplace of Coffee

The Oromia region is one of the world's coffee origins. The indigenous Oromo people here 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° north latitude and 33°-40° longitude. The region is world-renowned for the primitive nature of its 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.

FrontStreet Coffee Ethiopia Washed Sidamo G1 "Honey Talk"

Flavor profile: Distinct wild ginger and bergamot notes, with black currant undertones. The finish has the sweetness of raisins, with an overall flavor reminiscent of Earl Grey tea.

Ethiopian coffee beans are graded based on the proportion of defective beans. Indonesian beans are mainly divided into 6 grades, namely G1-G6. Ethiopia also adopts this method, where the highest grades for washed beans are G1 and G2, while for natural beans, the highest grades are G1 and G3.

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

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

Hand-brewing FrontStreet Coffee's washed Sidamo G1 "Honey Talk": Use 15g of coffee ground at medium-fine consistency (Komachi grinder with Fujiyama cutting wheel at 3.5 setting). Use a V60 dripper with water temperature between 91-93°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring until reaching 105g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. The water-to-coffee ratio is 1:15, with an extraction time of 2:00 minutes.