Sidamo G2 Coffee Bean Characteristics and Brewing Methods

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The Unique Characteristics of Sidamo Coffee

Unlike typical African coffees, Sidamo features clear fruit acidity, smooth mouthfeel, and delicate floral and herbal aromas. Washed Sidamo presents an elegant yet playful character. The initial entry is mild and pleasant, creating a strong flavor impact with the subsequent bright lemon acidity. The mouthfeel is uniquely rich and mellow, with a distinctive and pleasing aftertaste. The slowly rising finish contains a special sweetness. The green coffee beans are slightly grayish, with some areas large and others small. The acidity is both gentle and intense, the body is appropriately balanced, and it possesses sweet, spicy notes, making it one of the garden coffees from Ethiopia's southern highlands.

Coffee Processing Methods

Farmers harvest vibrant red fruits daily. Every two days of harvest constitutes one unit of coffee fruit that is sent or sold to washing stations for processing. Coffee fruits that haven't gone through washing stations typically undergo about 12 hours of natural fermentation, then are sun-dried for processing and hulling. Regardless, farmers with slightly more capacity always try to send their coffee to washing stations to command better prices under the "washed process" designation. 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 coffee beans. The pulp is discharged through gates.

Product Information

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

Coffee Details

Sidamo G2 Washed

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

Brewing Recommendations

For pour-over Sidamo: Use 15g of coffee ground to medium-fine consistency (3.5 grind on Fuji's ghost tooth burr grinder), V60 dripper, water temperature 91-93°C. First pour 30g of water for a 27-second bloom, then inject to 105g and pause. Wait until the water level drops to halfway, then continue slow pouring until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Ethiopian Coffee Industry

Today, Ethiopia's washing processing stations are growing in number and development. Small farmers sell their harvested coffee fruits to processing stations, which then hull and resell them through auction systems. Afterward, they are transported to the port of Assab in Eritrea on the Red Sea, and Djibouti port near the Gulf of Aden. Although coffee is the country's main agricultural export, its domestic consumption is also astonishing—approximately 1,500,000 bags/60kg, accounting for 50% of total production. Wild coffee grows in the tropical rainforests of the southwestern plateau and is mostly hand-picked. However, because of this, many locals maliciously destroy naturally formed rainforest areas—through logging or burning—to access difficult mountainous terrain, severely affecting ecological balance.

Whether washed or natural process, all exported coffee is sent to Addis Ababa (the capital) and DIRE DAWA in Harar province for auction export. The DIRE DAWA auction center typically exports natural Harar from that region. At the auction house, daily information about coffee from different farms is available to facilitate trader purchases. Several Ethiopian government officials also enter and exit this center daily for inspection and grading. Each time, 3kg of raw beans are randomly sampled from the same shipment for inspection.

Coffee Cultivation in Ethiopia

Today, large quantities of wild Arabica coffee tree varieties still grow in many parts of Ethiopia, planted at average elevations 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 minimal use of herbicides and pesticides. Coffee is Ethiopia's main economic agricultural crop, the country's largest agricultural export and important industry, accounting for 60% of Ethiopia's total export value and sustaining the livelihoods of many small farms. Other exports include sugar, bananas, and cotton. Coffee is also Ethiopia's largest and most important commodity export after petroleum, and Africa's largest Arabica export, with a total value of approximately $300 million in 1997.

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 statistics have been difficult to compile. However, official Ethiopian statistics indicate 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, increase production capacity, and exports. During harvest periods,

Sidamo Region Details

The Sidamo growing region sits at elevations of 1,400-2,200 meters and is a famous specialty coffee area in southern Ethiopia, bordering Kenya. Washed Sidamo appears light green, with small, oval-shaped beans that are full and have good average quality. The aroma is fragrant and mellow—a single drop leaves 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 coffees 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 raw beans from this region.

The territory features towering mountains, highlands, plateaus, valleys, and plains—with diverse topography. The local geology consists of nutrient-rich, well-drained volcanic soil, with soil depth reaching nearly two meters. Surface soil appears dark brown or brown. The region's greatest advantage is that soil fertility is maintained through organic matter recycling, using withered leaves from surrounding trees or plant residues as fertilizer.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473