Characteristics of Sidamo Honey Beans and How to Drink Sidamo Honey Coffee

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In Ethiopia, you can find various coffee cultivation methods: from vast wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations - everything is available. Approximately 50% of coffee is grown at altitudes above 1,500 meters. Based on these four different production methods, Ethiopia can be divided into nine major coffee-producing regions, including five specialty coffee zones: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, as well as four general commercial bean-producing areas: Djimah, Illubabor, Tepi, and Bebeka. Each region employs either natural or washed processing methods, and different processing techniques 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 is first manually selected as 100% Red Cherry, then Agared equipment is used to remove the skin and pulp. The coffee beans, still with their mucilage, ferment in fermentation tanks for 36 hours, followed by 4 hours of soaking. They are then placed on 30×1.8 meter drying beds for drying before hulling. After manual screening to achieve G1 grade, they are packed in GrainPro bags and then placed in jute bags.

Oromia Region

The Oromia region is one of the world's coffee origins. The indigenous Oromo people of this area 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° north latitude and 33°-40° longitude. The region is world-renowned for the primitive nature of its plant species and their diversity. This is where coffee was born. For the local Oromo people, coffee is not only their beverage and their food but also an important part of their trade, a "stimulant" for locals, and an important tool for maintaining peace.

Flavor Description

Pronounced wild ginger flower and bergamot notes, with blackcurrant undertones. The finish has a raisin-like sweetness, and the overall flavor profile is reminiscent of Earl Grey tea.

Pour-over Instructions

15g of coffee grounds, medium-fine grind (Fuji Royal grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour with 30g of water, let bloom for 27 seconds. Continue pouring to 105g, then pause until the water level in the coffee bed drops to half, then slowly pour until reaching 225g. Avoid the tail end. Water-to-coffee ratio is 1:15, extraction time is 2:00.

Ethiopian Coffee Grading System

Ethiopian coffee beans use a defect-based grading system, similar to Indonesian beans which are mainly divided into 6 grades, namely G1-G6. Ethiopia also uses this method. The highest grades for washed beans are G1 and G2, while the highest grades for natural beans are G1 and G3.

Washed: Grade 1; Grade 2 (G1 > G2)

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

Product Information

Region: Ethiopia, Oromia

Variety: Ethiopian Heirloom

Altitude: 2000m

Processing Method: Washed

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473