Sidamo G2 Coffee Flavor Profile and Sidamo G2 Characteristics

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

Sidamo G2 Washed

Country: Ethiopia

Grade: G2

Region: Sidamo

Roast Level: Light roast

Processing Method: Washed

Variety: Local indigenous varieties

Flavor Notes: Honey, citrus, lemon

Hand-Pour Brewing Instructions

For hand-pour Sidamo: Use 15g of coffee grounds with medium-fine grind (Fuji ghost tooth burr 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 halfway before continuing the pour. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Ethiopian Coffee Industry Overview

Today, Ethiopia's washed processing stations are growing in number and development. Small farmers sell their harvested coffee cherries to processing plants, where they are hulled and then resold through the auction system. Afterward, they are transferred to the Eritrean port of Assab on the Red Sea 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 naturally formed rainforest areas—through logging or burning—to facilitate access to difficult rugged mountain areas, seriously affecting ecological balance.

Whether washed or natural, all exported coffee is sent to Addis Ababa (the capital) and the DIRE DAWA auction in Harar province for export. The DIRE DAWA auction center typically exports natural Harar coffee from that region. At the auction house, coffee information from different farms can be seen daily to facilitate trader purchases. Several Ethiopian government officials also enter and exit this center daily for inspection and grade determination, randomly sampling 3kg of green beans from the same shipment each time for inspection.

Today, large numbers of wild Arabica coffee tree species still grow in many parts of Ethiopia, cultivated at average altitudes between 4,200-6,800 feet. There is now a gradual trend toward small-scale cultivation, generally with banana trees planted simultaneously for shade. However, due to lack of agricultural technology, there is also less 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 crops include sugar cane, bananas, and cotton. It is also Ethiopia's largest and most important commodity export crop 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, accurate numbers have been difficult to compile correctly, but the country's official statistics show that the total coffee cultivation area is at least 400,000 hectares or more. The Ethiopian government encourages local farmers to improve quality and productivity to help coffee farmers expand their commercial scale, increase capacity, and exports.

Sidamo Region Characteristics

The Sidamo region, at altitudes of 1,400-2,200 meters, is a famous specialty coffee area in southern Ethiopia, bordering Kenya. Washed Sidamo coffee appears light green with small beans that grow in oval shapes. The beans are full-bodied with consistently good quality, aromatic and mellow aroma, and an endless aftertaste with wild beauty. Sidamo's coffee flavors are extremely diverse, with different soil types, microclimates, and countless native coffee varieties creating distinct differences and characteristics in coffee produced by various towns. From 2010-2012, 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 depths of nearly two meters, with surface soil appearing dark brown or brown. The area's greatest advantage is that soil fertility is maintained through the circulation of organic matter, using fallen leaves from surrounding trees or residual plant roots as fertilizer.

Flavor Profile

Unlike typical African coffees, Sidamo has clear fruit acidity, smooth mouthfeel, and delicate floral and herbaceous aromas. Washed Sidamo is elegant yet playful. The mild and pleasant entry contrasts with the bright lemon acidity that follows, creating a strong taste impact. The mouthfeel is unique and mellow, with a distinctive and pleasant aftertaste. The slowly rising finish contains unique sweetness. The green beans are slightly grayish, with some areas coarse and others fine. The acidity balances both gentle and intense qualities, the body density is appropriate, and it features sweet and spicy notes, making it one of the garden coffees of the Ethiopian southern highlands.

Harvesting and Processing

Farmers harvest vibrant red cherries daily, with every two days' harvest forming one unit of coffee cherries that are sent or sold to washing stations for processing. Coffee cherries that haven't been processed at washing stations typically undergo about 12 hours of natural fermentation, then are sun-dried for drying and hulling. Regardless, farmers with some means always try to send their cherries to washing stations for processing to earn the "washed processed" designation and sell at better prices. At washing stations, coffee cherries undergo about 12 hours of soaking and fermentation to soften the pulp, then pass through water channels while being stirred to separate the pulp from the coffee beans. The pulp is discharged through gates along with water flow.

Important Notice :

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Tel:020 38364473