Sidamo Flower Queen Pour-Over Brewing Data | How to Brew Sidamo Flower Queen Coffee

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Pour-Over Brewing Guide

For the pour-over brewing of this coffee: Use 15g of coffee, ground to medium-fine consistency (Fuji ghost burr grinder at setting 3.5), with a V60 dripper. Water temperature should be 91-93°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring until reaching 105g, then pause and wait until the water level in the coffee bed drops to about halfway before continuing to pour. Slowly pour until reaching a total of 225g. Avoid the final tail section. The water-to-coffee ratio is 1:15, with a total extraction time of 2:00.

Cupping Notes

Passion fruit, rose floral aroma, strawberry jam, berry sweetness and acidity, peach flesh, and black tea finish.

Awards and Recognition

2016/2017 Season:
Winner of Ethiopia National Taste of Harvest Competition
Champion of the 2016/2017 harvest season Ethiopia Coffee Competition

2017:
Second place in Regional Africa Taste of Harvest Competition
Runner-up in the 2017 Africa Coffee Competition

Origin and Processing

The "Hua Kui" processing station is located in Buku Abel village at an altitude of 2,200 meters. From the beginning of its cultivation, it was chosen for its noble "family environment" - rich, humus-filled reddish-brown soil, and provided with shade protection from "Enset" trees. This allows Hua Kui to receive sufficient sunlight and develop rich flavors without consuming excessive nutrients, thereby preserving more essential substances within the coffee cherries.

During the harvest and processing season (December-January), its unique growing environment and natural climate create Hua Kui's distinctive flavors. We only begin the natural drying process when the Brix sugar content of the harvested red cherries reaches above 30. During the first two days of natural processing, we ensure the red cherries maintain proper humidity to allow their fruit sugars to begin thorough fermentation.

Simultaneously, the high-altitude location allows the processing station's nighttime temperature to drop to around 12°C, preventing over-fermentation odors due to excessive heat. During midday when temperatures are higher, we promptly provide shade to prevent sun-scalding of the red cherries. Only fully red, completely ripe coffee cherries are selected, all hand-picked, and dried on African raised beds. We limit the thickness of the cherry layer and continuously turn them every 24 hours to ensure even drying and ventilation, allowing precise control over the fermentation degree.

At night, to prevent sudden rainfall, the cherries are wrapped with thick plastic sheets. This allows the red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, when the moisture content of the green coffee beans drops to around 13%, the natural drying process is stopped. The beans are then packed in jute bags and stored in warehouse conditions of 12-22°C and 40-50% humidity for about 50 days of bean resting and further dehydration. When the green coffee moisture content reaches around 10%, they are transported to the processing plant for hulling, screening, and sale.

Coffee Details

Coffee Origin: Africa, Ethiopia
Coffee Estate: Guji, Hambella Wamena region, Dimtu city, Buku Abel estate
Coffee Variety: Heirloom, Ethiopian native varieties
Production Altitude: 2,250-2,350 meters
Quality Grade: G1
Processing Method: Natural (African raised beds)

Product Information:
Manufacturer: Coffee Workshop
Address: No. 10 Baoan Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Manufacturer 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 Sidamo Shakisso Natural

Country: Ethiopia
Region: Guji Zone
Altitude: 2,250-2,350 meters
Processing Method: Natural
Variety: Local heirloom varieties
Producer: Local small farmers
Flavor Profile: Passion fruit, rose floral aroma, strawberry jam

Regional Characteristics

Sidamo's coffee flavors are incredibly diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in each town's coffee production having distinct differences and characteristics. The Sidamo growing region is located in southern Ethiopia. Agriculture dominates the local industry, with coffee growing areas situated around the Great Rift Valley of East Africa.

Hambella (generally translated as "Hanbela") is located in Ethiopia's largest coffee producing region, Guji, administratively belonging to the Oromia Regional State. Hambella's western side faces Yirgacheffe's Kochore across mountainous terrain, with the two regions separated by highland terrain reaching 3,200 meters in altitude and about 30 kilometers in width. To the southeast, north, and south, it borders Guji's Shakiso, Uraga, and Kercha sub-regions respectively. It is Ethiopia's highest altitude coffee sub-region (Harrar is Ethiopia's highest altitude main coffee region).

Currently, there are approximately 20 processing stations of various scales in the Hambella region. DW Company has four estate processing stations in Hambella's core Dimtu region: "Buku Abel," "Buku Saysay," "Haro Soresa," and "Tirtiro Goye," with an annual coffee production of about 1,100 tons.

Among all these estates and processing stations, only the natural-processed coffee from the "Buku Abel" estate and processing station is called "Hua Kui."

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473