Flavor Characteristics, Origin, and Brewing Parameters for Ethiopian Washed Sidamo G1 Honey Microlot Coffee Beans

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Ethiopian Coffee Bean Grading System

Ethiopian coffee beans adopt this defect bean ratio grading method, with Indonesian beans mainly divided into 6 grades, namely G1-G6. Ethiopia also uses this method, where the highest grades for washed beans are G1 and G2; while the highest grades for natural processed beans are G1 and G3.

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

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

Pour-over Brewing Parameters

Whisper of hand brewing. 15g coffee grounds, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g water, bloom for 27 seconds, pour to 105g then pause, wait until the coffee bed water level drops to half before continuing the pour, slowly pour until reaching 225g total, discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Origin Information

Region: Oromia, Ethiopia

Variety: Ethiopian heirloom

Altitude: 2000m

Processing: Washed

Manufacturer: Coffee Workshop

Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk coffee beans

Roast Level: Raw coffee beans to roasted 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. 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 zones: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, as well as four general commercial bean regions: Djimmah, 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-lot coffee undergoes the following process: Coffee cherries are first hand-sorted for 100% Red Cherry selection, 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 4 hours of soaking. They are then dried on 30×1.8 meter drying beds before hulling. After manual sorting to achieve G1 grade, they are packed in GrainPro bags with an outer jute bag.

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°N latitude and 33°-40°E longitude. The region is world-famous 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 also an important tool for maintaining peace.

Flavor Profile

Distinct wild ginger and bergamot notes with hints of blackcurrant. The finish has the sweetness of raisins, and the overall flavor profile is reminiscent of 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