Ethiopia Sidamo Sun-Dried Flower Queen Sidamo Guji Specialty Coffee Bean Varieties, Brand Recommendations and Estates

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Hambella: The Premier Coffee Region

Hambella (commonly translated as "Hanbella") is located in Ethiopia's largest coffee producing region, Guji (GUJI), and is administratively part of the Oromia Regional State. Hambella's western side faces Yirgacheffe's Kochore region across mountains, with the two areas separated by a highland plateau reaching 3200 meters in elevation and approximately 30 kilometers in width. To the southeast, north, and south, it borders Guji's Shakiso, Uraga, and Kercha sub-regions respectively, making it Ethiopia's highest-altitude coffee sub-region (Harrar is Ethiopia's highest-altitude main coffee region).

Processing Facilities and Production

Currently, there are nearly 20 processing plants of various scales in the Hambella region. The DW company operates four estate processing plants in Hambella's core Dimtu region: "Buku Abel," "Buku Saysay," "Haro Soresa," and "Tirtiro Goye," with an annual coffee production of approximately 1100 tons.

Among all these estates and processing facilities, only the natural process coffee from the "Buku Abel" estate and processing plant is called "Flower Queen."

Brewing Method

For pour-over Flower Queen: Use 15g of coffee, ground to medium-fine consistency (Fuji ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, total extraction time 2:00.

Awards and Recognition

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

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 and Terroir

The Flower Queen processing plant is located in Buku Abel village at an altitude of 2200 meters. From its initial cultivation, it was chosen for its noble "family environment" - rich, humus-filled reddish-brown soil, and provided with shade protection from "Enset" trees. This allows Flower Queen to receive sufficient sunlight for developing rich flavors while consuming excessive nutrients, thereby retaining more essence within the coffee cherries. During the harvest and processing season (December-January), its unique growing environment and natural climate create Flower Queen's distinctive flavors. We only begin natural processing when the sugar content of harvested red cherries reaches above 30.

During the first two days of natural processing, we maintain the moisture of the red cherries to allow their fruit sugars to fully begin fermentation. Meanwhile, the high-altitude location allows the processing plant's nighttime temperatures to drop to around 12°C, preventing over-fermentation odors due to excessive heat. When temperatures are higher at noon, we promptly provide shade to prevent sun damage to the red cherries. We only select fully ripe red coffee cherries, all hand-picked, dried on African raised beds, with controlled cherry layer thickness and continuous turning every 24 hours to ensure even drying and ventilation, allowing precise control over fermentation levels.

At night, to prevent sudden rainfall, thick plastic sheets are used for covering. This allows the red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, when the moisture content of green coffee beans drops to around 13%, the drying process is stopped. The beans are then packed in jute bags and stored in warehouse conditions of 12-22°C and 40-50% humidity for approximately 50 days of bean resting and further dehydration. When the green coffee moisture content reaches around 10%, they are transported to the processing plant for hulling, sorting, and sale.

Coffee Specifications

Coffee origin: 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 raised beds)

Manufacturer: Coffee Workshop, Address: No. 10 Bao'an Front Street, FrontStreet Coffee, Yuexiu District, Guangzhou, Manufacturer contact: 020-38364473, Shelf life: 90 days, Net weight: 227g, Packaging: Bulk coffee beans, Roast level: Roasted coffee beans, Sugar content: Sugar-free, Origin: Ethiopia, Roast degree: Light roast

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350m

Processing method: Natural

Variety: Local heirloom varieties

Producer: Local smallholder farmers

Flavor: Passion fruit, rose floral, strawberry jam

Sidamo's Diverse Coffee Profile

Sidamo's coffee flavors are extremely diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, creating distinct differences and characteristics in coffee produced by each town area. The Sidamo coffee region is located in southern Ethiopia. Agriculture dominates the industry here, with coffee growing areas situated around the Great Rift Valley. Sidamo's coffee flavors are extremely diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, creating distinct differences and characteristics in coffee produced by each town area. The Sidamo coffee region is located in southern Ethiopia. Agriculture dominates the industry here, with coffee growing areas situated around the Great Rift Valley.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473