Ethiopian Sidamo Coffee Beans: Guji Flower Champion Flavor Profile and Characteristics

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Award Information

Cupping notes: Passion fruit, rose floral aroma, strawberry jam, berry sweet and sour, peach pulp, black tea aftertaste

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

The Hua Kui processing station is located in the Buku Abel village at an altitude of 2200 meters. From the beginning of its cultivation, it was chosen for its noble "family environment" - humus-rich reddish-brown soil, and given shade protection by "Enset" trees. This allows Hua Kui to receive sufficient sunlight and produce rich flavors without 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 Hua Kui's distinctive flavors. We only begin natural processing when the sugar content of the harvested red cherries reaches 30 or above. In the first two days of natural processing, we ensure the moisture of the red cherries to allow their fructose to fully begin fermentation. At the same time, the high-altitude geographical location allows the processing station's nighttime temperature to drop to around 12 degrees Celsius, avoiding over-fermentation odors due to high temperatures. When the temperature is higher at noon, we promptly provide shade 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 layer thickness and continuous turning every 24 hours to ensure even sun drying and ventilation, more accurately controlling the fermentation degree.

At night, to prevent sudden rainfall, thick plastic sheets are used for wrapping. 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 natural conditions at 12-22 degrees Celsius with 40-50% humidity for about 50 days for 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 producing country: Africa, Ethiopia

Coffee estate: Guji, Hambella Wamena region, Dimtu city, Buku Abel estate

Coffee variety: Heirloom, Ethiopian native variety

Production altitude: 2250-2350M

Quality grade: G1

Processing method: Natural (African raised beds)

Manufacturer: Coffee Workshop Factory Address: 10 Bao'an Qian Street, Yuexiu District, Guangzhou, FrontStreet Coffee (FrontStreet Coffee) Manufacturer Contact: 020-38364473 Shelf Life: 90 Net Content: 227g Packaging: Bulk coffee beans Raw/Roasted Degree: Roasted coffee beans Contains Sugar: Sugar-free Origin: Ethiopia Roast Degree: Light roast

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350

Processing method: Natural

Variety: Local native Heirloom

Producer: Local small farmers

Flavor: Passion fruit, rose floral aroma, strawberry jam

Sidamo's coffee flavors are very 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 area is located in southern Ethiopia. The industry here is primarily agricultural, with coffee growing areas located around the Great Rift Valley. Sidamo's coffee flavors are very 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 area is located in southern Ethiopia. The industry here is primarily agricultural, with coffee growing areas located around the Great Rift Valley.

Hambella (generally translated as "Hanbella") is located in Ethiopia's largest coffee production area, Guji, administratively belonging to the Oromia Region. Hambella's west faces Yirgacheffe's Kochore across mountains, with a highland of 3200 meters altitude and about 30 kilometers width separating the two production areas. To the southeast, north, and east, 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 production region).

Currently, there are about 20 processing stations of various scales in the Hambella region. DW Company's Hambella core region Dimtu has four estate processing stations: "Buku Abel", "Buku Saysay", "Haro Soresa", and "Tirtiro Goye". The annual coffee production is 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 "Hua Kui".

FrontStreet Coffee suggests Hua Kui brewing parameters: 15g powder, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 filter cup, 91-93 degree water temperature, first infusion 30g water, 27 seconds pre-infusion, inject to 105g water then stop, wait until the powder bed water drops to half before continuing infusion, slowly inject until 225g water, discard the tail section, water-to-powder ratio 1:15, extraction time 2:00

FrontStreet Coffee (FrontStreet Coffee): A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, also providing online store service. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473