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Coffee Bean Grades

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

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

Origin Information

Region: Ethiopia, Oromia

Variety: Ethiopian heirloom varieties

Altitude: 2000m

Processing Method: Washed

Product Details

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: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Degree: Light roast

Ethiopian Coffee Cultivation

Ethiopia offers various coffee cultivation methods: 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 1,500 meters. Based on these four different production methods, Ethiopia can be divided into nine major coffee regions, including five specialty coffee areas: Sidamo, Yirgacheffe, Harar, Limmu, and Lekempti, as well as four commercial bean regions: Djimmah, 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 is first manually sorted to select 100% red cherries, 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. After being placed on 30×1.8 meter drying beds, they are dried and then hulled. After manual sorting to achieve G1 grade, they are packaged in GrainPro bags with an outer jute bag.

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° north latitude and 33°-40° longitude. The region is world-renowned for its primitive plant species and biodiversity. This is the birthplace of coffee. 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. The finish has a raisin-like sweetness, and the overall flavor profile evokes Earl Grey tea.

Brewing Instructions

Hand-pour secrets. Use 15g of coffee, ground to medium-fine consistency (using Fuji's ghost tooth grinder at 3.5 setting), with a V60 dripper. Water temperature between 91-93°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio of 1:15, extraction time 2:00.

Ethiopian Coffee Grading

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473