Sidamo G2 Coffee Pour-Over Data & Brewing Guide

For professional barista exchanges, please follow Coffee Workshop (WeChat public account: cafe_style)

Pour-over Sidamo: 15g of coffee, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water and bloom for 27 seconds. Continue pouring to 105g, then pause. Wait until the water level drops halfway before pouring again. Slowly pour until reaching 225g total. Do not use the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Ethiopian Coffee Processing and Industry

Today, there is an increasing trend in the number of washing stations in Ethiopia. Small farmers sell their harvested coffee cherries to processing plants, where the beans are hulled and then sold through the auction system. From there, they are transported to the Red Sea port of Assab in Eritrea and the port of Djibouti near the Gulf of Aden. Although coffee is the country's most important agricultural export, its domestic consumption is also astonishing—approximately 1,500,000 bags of 60kg annually, accounting for 50% of total production. Wild coffee grows in the tropical rainforests of the southwestern highlands and is mostly hand-picked. However, because of this, many local people maliciously destroy the natural rainforest areas—either cutting or burning them—to reach the difficult-to-access rugged mountain areas, severely affecting the ecological balance.

Both washed and natural coffee beans for export are sent to Addis Ababa, the capital, and to the DIRE DAWA auction center in Harar province for export. The DIRE DAWA auction center typically exports natural Harar coffee from the region. At the auction house, coffee information from different farms can be seen daily to facilitate traders' purchases. Several Ethiopian government officials also enter and exit this center daily to inspect and grade the beans. Each time, 3 kilograms of green beans are randomly sampled from the same shipment for inspection.

Sidamo Coffee Region

Today, there are still large numbers of wild Arabica coffee tree species growing in many places in Ethiopia, with an average growing altitude of 4,200-6,800 feet. There is now a trend toward small-scale cultivation, generally with banana trees planted simultaneously for shade. However, due to lack of agricultural technology, there is relatively little use of herbicides and pesticides. Coffee is Ethiopia's main economic agricultural crop and the country's largest agricultural export and important industry. It accounts for 60% of Ethiopia's total export value and sustains the livelihoods of many small farms. Other important crops include sugarcane, bananas, and cotton. Coffee is also Ethiopia's largest and most important commodity export after petroleum, and Africa's largest Arabica export. In 1997, the total value was approximately $300 million. In terms of total production, 94% comes from small farms and 6% from government institutions. Because many farms are scattered and also grow other crops, exact numbers have been difficult to accurately compile. However, the country's official statistics show that the total coffee cultivation area is at least 400,000 hectares. The Ethiopian government encourages local farmers to improve quality and productivity to help coffee farmers expand commercial scale and increase production capacity and exports.

The Sidamo growing region, situated at altitudes of 1,400-2,200 meters, is a famous specialty coffee area in southern Ethiopia, bordering Kenya. Washed Sidamo beans appear light green, are not large, and have an oval shape with full fruit development. The average quality is excellent, with aromatic and mellow flavor characteristics. One drop leaves an endless aftertaste, possessing a wild beauty. Sidamo coffee flavors are extremely diverse, with different soil types, microclimates, and countless native coffee varieties creating obvious differences and characteristics in coffee produced by various towns. In the 2010-2012 period, it consistently achieved high scores of 92-94 from the authoritative American coffee evaluation website CR. This demonstrates the extraordinary nature of green beans from this region. The area features towering mountains, highlands, plateaus, valleys, and plains, with diverse topography. The local geology consists of fertile, well-drained volcanic soil, with soil depth nearly two meters, and surface soil showing dark brown or brown color. The area's greatest advantage is that soil fertility is maintained through the cycling of organic matter, using fallen leaves from surrounding trees or plant residues as fertilizer.

Sidamo Coffee Characteristics

Unlike most African coffees, Sidamo has clear fruit acidity, a smooth texture, and carries delicate floral and herbal aromas. Washed Sidamo is elegant yet playful. The initial gentle and pleasant entry creates a strong flavor impact with the subsequent bright lemon acidity. The mouthfeel is uniquely mellow, with a distinctive and pleasing aftertaste that slowly rises in a lingering finish containing special sweetness. The green beans are slightly grayish, with some areas coarse and others fine. The acidity is both gentle and intense, the body is appropriately rich, and it offers sweet, spicy aromatics, making it one of the garden coffees of Ethiopia's southern highlands.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou City
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Light roast
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Degree: Light roast

Sidamo G2 Washed

Country: Ethiopia
Grade: G2
Region: Sidamo
Roast Level: Light roast
Processing Method: Washed
Variety: Local native varieties
Flavor Notes: Honey, citrus, lemon

Farmers harvest bright red cherries daily, with every two days' harvest forming one unit of coffee fruit that is sent or sold to washing stations for processing. Coffee cherries that have not gone through washing stations typically undergo about 12 hours of natural fermentation, then are sun-dried for drying and hulling. In any case, farmers with slightly more means always try to send their cherries to washing stations for processing to earn the "washed" designation and fetch better prices. At washing stations, coffee cherries undergo about 12 hours of soaking and fermentation to soften the pulp, then pass through water channels with stirring to separate the pulp from the coffee beans. The pulp is discharged through gates along with the water.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473