Sidamo Honey Pour-over Brewing Data | How to Brew Sidamo Honey Coffee

Pour-over Sweet Notes

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15g of coffee grounds, medium-fine grind (Fuji ghost tooth blade grinder setting 3.5), 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 half before continuing to pour. Slowly pour until reaching 225g total. Discard the tail section. Water-to-coffee ratio 1:15, total extraction time 2:00.

Ethiopian Coffee Grading System

Ethiopian coffee beans are graded using a defect-based classification system. Indonesian beans are mainly divided into 6 grades, namely G1-G6. Ethiopia also uses this method, where the highest grades for washed beans are G1 and G2, while for natural beans the highest grades are G1 and G3.

Washed Process

Grade-1; Grade-2 (G1 > G2)

Natural Process

Grade-1 and Grade-3 to Grade-5 (G1 > G3 > G4 > G5)

Coffee Origin Information

Region: Oromia, Ethiopia

Variety: Ethiopian Heirloom

Altitude: 2000m

Processing: Washed

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

Ethiopian Coffee Cultivation

Ethiopia offers various coffee cultivation methods: from extensive wild coffee forests and semi-developed land to traditionally managed small plots and modern plantations. Approximately 50% of coffee is grown at altitudes above 1500 meters. Based on these four different production methods, Ethiopia can be divided into nine major coffee regions, including five specialty coffee areas: Sidamo, Yirgacheffe, Harrar, Limu, and Lekempti, as well as four general commercial bean regions: Jimma, Illubabor, Teppi, and Bebeka. Each region uses either natural or washed processing methods, and different processing methods affect the flavor profile. Currently, natural processing accounts for about 80%, while washed processing accounts for about 20%.

Processing Method

This micro-lot coffee fruit undergoes manual selection of 100% Red Cherries, then uses Agared equipment to remove the skin and pulp. The coffee beans with mucilage are then fermented in fermentation tanks for 36 hours, followed by 4 hours of soaking. After being placed on 30×1.8 meter drying beds for drying, they are hulled. After manual screening to achieve G1 grade, they are packaged in GrainPro bags with outer jute bags.

The Oromia Region

The Oromia region is one of the world's coffee origins. The indigenous Oromo people here were among the first in the world to use coffee as food, dating back to the 5th century AD. Oromia is located approximately between 3-15 degrees north latitude and 33-40 degrees longitude. The region is world-renowned for its primitive plant species and biodiversity. This is where coffee was born. For the local Oromo people, coffee is not only their beverage and food but also an important part of their trade. It serves as their "stimulant" and is also an important tool for maintaining peace.

Flavor Description

Distinct wild ginger and bergamot notes with black currant undertones. The finish has a raisin-like sweetness, and the overall flavor profile evokes Earl Grey tea.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473