Ethiopia Washed Sidamo G1 Honey Talk Microbatch Coffee Beans: Flavor Characteristics, Growing Region and Brewing Parameters

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Coffee Origin Information

Region: Ethiopia Oromia

Variety: Ethiopia Heirloom

Altitude: 2000m

Processing Method: Washed

Producer Information

Factory Name: Coffee Workshop
Factory Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou - FrontStreet Coffee
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging Method: Bulk coffee beans
Roast Level: Green coffee beans / Roasted beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Degree: Light roast

Ethiopia Coffee Growing Regions

In Ethiopia, you can find various coffee cultivation methods: from vast wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations - everything is available. 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-producing regions, including five specialty coffee areas: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, as well as four general commercial bean regions: Jimma, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing methods, and different processing methods affect the flavor profile. Currently, natural processing accounts for about 80%, while washed processing accounts for about 20%.

Processing Method

This micro-batch coffee fruit undergoes manual selection to ensure 100% Red Cherry, then uses Agared equipment to remove the skin and pulp. The coffee beans with mucilage are then fermented in fermentation tanks for 36 hours, followed by 4 hours of soaking. After being placed on 30×1.8-meter规格 drying beds for drying and hulling, the beans undergo manual screening to achieve G1 grade and are then packaged in GrainPro bags with outer jute sacks.

The Oromia Region

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

Flavor Description

Prominent wild ginger and bergamot notes with black currant undertones. The aftertaste has the sweetness of raisins, and the overall flavor profile is reminiscent of Earl Grey tea.

Ethiopia Coffee Grading System

Ethiopia's coffee beans use a defect-based grading system. Indonesian beans are mainly divided into 6 grades, namely 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—Grade-5 (G1>G3>G4>G5)

Pour-over Recipe

Whisper of pour-over. 15g coffee, medium-fine grind (Fuji Royal burr grinder 3.5 setting), V60 dripper, water temperature 91-93°C. First pour 30g water, bloom for 27 seconds. Pour to 105g and stop. Wait until the water level in the coffee bed drops to half before continuing to pour. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15. Extraction time 2:00.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473