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Flavor Characteristics, Growing Region, and Brewing Parameters for Ethiopia Sidamo Natural Process "Horse Champion" Guji Premium Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions - follow Coffee Workshop (WeChat official account: cafe_style). The Horse Champion processing station is located in Buku Abel village at an altitude of 2200 meters. From its initial cultivation, it was selected for a noble growing environment - humus-rich reddish-brown soil, and provided with shade protection from Enset trees, allowing the Horse Champion to receive abundant sunlight and develop rich flavors without excessive nutrient consumption, resulting in...

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The Floral Champion processing station is located in Buku Abel village at an altitude of 2200 meters. From the beginning of its cultivation, it was chosen for its noble "family environment" - fertile, humus-rich red-brown soil, and provided with shade protection from "Enset" trees. This allows the Floral Champion coffee to receive sufficient sunlight to develop rich flavors while not consuming excessive nutrients, thereby preserving more essence within the coffee cherries. During the harvest and processing season (December-January), its unique growing environment and natural climate create the distinctive flavors of Floral Champion. We only begin the natural drying process when the sugar content of the harvested red cherries reaches above 30. During the first two days of natural processing, we ensure the humidity of the red cherries to allow thorough fermentation of their fruit sugars. Meanwhile, the high-altitude location allows the processing station's nighttime temperature to drop to around 12 degrees Celsius, preventing over-fermentation odors due to high temperatures. When temperatures are higher at noon, we promptly provide shading to prevent sunburn on 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 continuous turning every 24 hours to ensure even drying and ventilation, and more precise control of fermentation degree.

At night, thick plastic sheeting is used to wrap the cherries to prevent sudden rainfall. This allows the red cherries to ferment and dehydrate at lower 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 warehouses at 12-22 degrees Celsius with 40-50% humidity for about 50 days of bean resting and further dehydration. When the green bean moisture content reaches around 10%, they are transported to the processing station for hulling, screening, and sale.

Coffee Origin Information

Coffee Producing Country: 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 sun-dried (African drying beds)

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging Method: 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: 2250-2350 meters

Processing Method: Natural

Variety: Local heirloom varieties

Producer: Local small farmers

Flavor Notes: Passion fruit, rose floral aroma, strawberry jam

Sidamo's coffee flavors are extremely diverse because different soil compositions, regional microclimates, and countless native coffee varieties create obvious differences and characteristics in the coffee produced by each town area. The Sidamo production region is located in southern Ethiopia. The industry here is predominantly agricultural, with coffee growing areas situated around the Great Rift Valley. Sidamo's coffee flavors are extremely diverse because different soil compositions, regional microclimates, and countless native coffee varieties create obvious differences and characteristics in the coffee produced by each town area. The Sidamo production region is located in southern Ethiopia. The industry here is predominantly agricultural, with coffee growing areas situated around the Great Rift Valley.

Hambella (generally translated as "Hambela") is located in Ethiopia's largest coffee producing region, Guji, and administratively belongs to the Oromia Regional State. Hambella's west faces Yirgacheffe's Kochore across mountains, with a 3200-meter-high, 30-kilometer-wide highland barrier between the two producing regions. To the southeast, east, and north, 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 producing region).

Currently, there are about 20 processing stations of various scales in the Hambella region. DW Company has four estate processing stations 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 station is called "Floral Champion."

Brewing Method

Hand-poured Floral Champion: 15g of coffee grounds, medium-fine grind (Fuji Royal grinder with ghost teeth, setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, let bloom for 27 seconds. Pour to 105g and stop. 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, extraction time 2:00.