Ethiopia Sidamo Natural Process "Hua Kui" Premium Coffee Bean Grading, Pricing, Green Beans and Roasting

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

Coffee Information

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 drying beds)

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: 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 native varieties

Producer: Local small farmers

Flavor: Passion fruit, rose floral aroma, strawberry jam

Sidamo Regional Characteristics

Sidamo coffee flavors are extremely diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in coffee produced from each town area. The Sidamo region is located in southern Ethiopia, where agriculture is the main industry, and coffee growing areas are situated around the Great Rift Valley. Sidamo coffee flavors are extremely diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in coffee produced from each town area.

Hambella Region Details

Hambella (generally translated as "Hambela") is located in Ethiopia's largest coffee-producing region, Guji (GUJI), and administratively belongs to the Oromia Regional State. Hambella's western side faces Yirgacheffe's Kochore across mountains, with an altitude of 3200 meters and about 30 kilometers wide highland blocking the two regions. To the southeast, east, and north, it borders Guji's Shakiso, Uraga, and Kercha sub-regions, making it Ethiopia's highest-altitude coffee sub-region (Harrar is Ethiopia's highest-altitude main region).

Currently, there are about 20 processing plants of various scales in the Hambella region. DW Company has 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 about 1100 tons.

Among all these estates and processing stations, only the natural processed coffee from the "Buku Abel" estate and processing plant is called "Flower Queen" (花魁).

Brewing Recommendations

For pour-over Flower Queen: Use 15g of coffee grounds, medium-fine grind (Fuji Royal 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. Discard the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Award History

Cupping Notes: Passion fruit, rose floral aroma, strawberry jam, berry sweet and sour, peach flesh, black tea finish

2016/2017

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 Details

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" - fertile humus-rich reddish-brown soil, and provided with shade care from "Enset" trees. This allows Flower Queen to receive sufficient sunlight and develop rich flavors while not 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 brix of harvested red cherries reaches above 30. During the first two days of natural processing, we maintain the humidity of the red cherries to allow their fructose to fully begin fermentation. Meanwhile, the high-altitude location allows the processing plant's nighttime temperature to drop to around 12°C, preventing over-fermentation odors due to high temperatures. When temperatures are higher at noon, we provide timely shade to prevent sun damage to the red cherries. We only select fully red, completely mature coffee cherries, all hand-picked, dried on African raised beds, with limited cherry layer thickness and 24-hour continuous regular turning to ensure even sun-drying and ventilation, more accurately controlling the fermentation degree.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473