Sidamo Honey Flavor Profile and Characteristics

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The Origin of Coffee

The Oromia region is one of the world's primary coffee origins. The indigenous Oromo people here were among the first globally to use coffee as food, dating back to the 5th century AD. Oromia is approximately located between 3°-15°N latitude and 33°-40° longitude. This region is world-renowned for the primitive nature of its plant species and their 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, a local "stimulant," and an important tool for maintaining peace.

Flavor Description

Distinct wild ginger and bergamot notes with black currant undertones, raisin sweetness in the finish, with overall flavors reminiscent of Earl Grey tea.

Pour-Over Instructions

Whispers of pour-over perfection. Use 15g of coffee, ground to medium-fine (Fujiyama ghost tooth burr grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, let bloom for 27 seconds. Continue pouring to 105g, then pause until the water level drops halfway. Slowly pour until reaching 225g total, discarding the tail section. Water-to-coffee ratio 1:15, 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, G1-G6. Ethiopia also adopts this method, with the highest grades for washed beans being G1 and G2, while natural process beans' 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 Details

Region: Ethiopia, Oromia

Variety: Ethiopian heirloom

Altitude: 2000m

Processing Method: Washed

Product Information

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

Ethiopian Coffee Production

Various coffee cultivation methods can be found in Ethiopia: from vast wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations. Approximately 50% of coffee is grown at altitudes above 1500 meters. Ethiopian coffee can be divided into nine major producing regions based on the four different production methods mentioned above, including five specialty coffee regions: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, along with four commercial coffee regions: Djimmah, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing methods, with different processing methods affecting the flavor. Currently, natural processing accounts for about 80%, while washed processing accounts for about 20%.

Processing Method

This micro-batch coffee is first manually selected for 100% Red Cherry, then processed using 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. They are then dried on 30×1.8 meter drying beds before hulling. After manual selection to achieve G1 grade, they are packaged in GrainPro bags with outer jute sacks.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473