How Much Does Sidamo G2 Coffee Cost - Sidamo G2 Coffee Price

Introduction to Sidamo Coffee Region

The Sidamo growing region, at elevations of 1,400-2,200 meters, is a renowned specialty coffee area in southern Ethiopia bordering Kenya. Washed Sidamo beans appear light green, are not large, oval in shape, well-formed, and consistently good in quality. They possess a rich, mellow aroma and an endlessly lingering aftertaste — a wild beauty. Sidamo's flavors are extremely diverse: different soils, microclimates, and countless native varieties give each town's coffee its own distinct character. From 2010-2012, the region consistently scored 92-94 from Coffee Review, the authoritative American coffee evaluation site, demonstrating the extraordinary quality of its green beans. The terrain spans towering mountains, highlands, plateaus, valleys, and plains. The local geology is nutrient-rich, well-drained volcanic soil reaching nearly two meters deep, dark brown to brown at the surface. The region's greatest advantage is that soil fertility is maintained through organic matter recycling — fallen leaves from surrounding trees and plant residues serve as fertilizer.

Flavor Profile and Characteristics

Unlike typical African coffees, Sidamo has clear fruit acidity, a smooth mouthfeel, and delicate floral and grassy aromas. Washed Sidamo is elegant yet playful: the gentle, pleasant entry builds into a strong flavor impression with bright lemon acidity following. The mouthfeel is unique and mellow, the aftertaste distinctive and pleasing, and the slowly rising finish carries a singular sweetness. The green beans are slightly grayish, with some coarse and some fine. The acidity balances soft and intense qualities, the body is appropriately rich, and there is a sweet, spicy fragrance — one of the garden coffees of Ethiopia's southern highlands.

Harvesting and Processing Methods

Farmers harvest bright red cherries daily, and every two days the harvested fruit is pooled and sent or sold to washing stations for processing. Fruit that bypasses the washing stations typically undergoes about 12 hours of natural fermentation before sun-drying and hulling. Either way, farmers with means always try to route their fruit through washing stations to earn the "washed" designation and better prices. At the stations, cherries soak and ferment for about 12 hours to soften the pulp, then pass through agitated channels that separate pulp from beans; the pulp is discharged through gates.

Product Information

Factory Name: Coffee Workshop
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 Level: Light roast
Processing Method: Washed
Variety: Local native varieties
Flavor Notes: Honey, citrus, lemon

Brewing Instructions

Pour-over Sidamo: 15g of coffee, ground medium-fine (Fuji ghost burr grinder at 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. When the water level in the coffee bed drops to half, continue pouring slowly up to 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Ethiopian Coffee Industry

Ethiopia's washing stations are developing rapidly. Small farmers sell their harvested cherries to processing stations, which hull them before reselling through the auction system. The coffee then travels to Assab port in Eritrea on the Red Sea and to Djibouti port near the Gulf of Aden. Although coffee is the country's main agricultural export, domestic consumption is astonishing too — approximately 1,500,000 bags of 60kg, accounting for 50% of total production. Wild coffee grows in the tropical rainforests of the southwestern plateau and is mostly hand-picked. But for that same reason, some people maliciously destroy naturally formed rainforest — cutting or burning it — to reach difficult mountain terrain, seriously affecting the ecological balance. Both washed and natural green coffee for export is sent to the capital Addis Ababa and to Dire Dawa in Harar province for auction; the Dire Dawa auction center typically exports the region's natural Harar. At the auction house, daily information from different farms is available to facilitate trading, and Ethiopian government officials visit daily to inspect and grade coffees, randomly sampling 3kg from each shipment of green beans.

Large numbers of wild Arabica trees still grow across Ethiopia, typically planted at elevations between 4,200-6,800 feet. Small-scale cultivation is now trending, usually with banana trees planted alongside for shade, and — lacking agricultural technology — there is minimal use of herbicides and pesticides. Coffee is Ethiopia's main economic crop, its largest agricultural export and a major industry, accounting for 60% of the country's total export value and sustaining many small farms. Other exports include sugar, bananas, and cotton. It is also Ethiopia's largest and most important commodity export after oil, and the country is Africa's largest Arabica exporter, with a total value of approximately $300 million in 1997. By production, 94% comes from small farms and 6% from government institutions. Because so many farms are scattered and intercropped with other crops, accurate statistics have been hard to compile, but official figures put the total coffee planting area at no less than 400,000 hectares. The government encourages farmers to improve quality and productivity to expand commercial scale, capacity, and exports.

FrontStreet Coffee Recommendation

Ethiopia's G-grade system is based primarily on defect counts: for washed coffee, G1 allows no more than 3 defective beans per 300 grams while G2 allows 4-12, with cupping scores as a supplementary measure in recent years. Because both grades are hand-sorted before and after roasting, the quality gap in the roasted bean is small — which is exactly why the FrontStreet Coffee washed Yirgacheffe G2 has become such a popular value pick: citrus, florals, and a tea-like sweetness at a budget-friendly price, ideal for beginners practicing pour-over and as a daily staple.

If you prefer Sidamo's fruitier side, FrontStreet Coffee's natural Sidamo Huakui comes from a 200-hectare farm in Guji's Hambella area using traditional sun-drying on raised beds for 21 days, with constant turning and hand-sorting every three to five days. Roasted medium-light, it shows a light fermented wine note, florals, citrus, and mango, with honey sweetness, cocoa, thick body, and a long finish.

And for something distinctive, the FrontStreet Coffee Sidamo Hamasho 74158 comes from a washing station that is a fixture on Ethiopia's green bean competition lists, built on the JARC-released 74-series disease-resistant varieties. The small-beaned 74158 bursts with perfume lemon, strawberry, and starfruit aromatics, followed by clear strawberry, starfruit, and green grape sweetness as faint florals emerge.