Sidamo Flower Queen Coffee Price

To protect the cherries from sudden nighttime rainfall, thick plastic sheets are used for covering. This lets the red cherries ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, when the moisture content of the raw coffee beans drops to around 13%, the natural processing is stopped. The beans are then packed in jute bags and stored in a warehouse for about 50 days under natural conditions of 12-22°C and 40-50% humidity, for bean resting and further dehydration. When the moisture content reaches around 10%, they are transported to the processing plant for hulling, screening, and sale.

Coffee Origin Information

Coffee Producing Country: Africa, Ethiopia

Coffee Estate: Guji, Hambella Wamena region, Dimtu city, Buku Abel estate

Coffee Variety: Heirloom, Ethiopian native varieties

Production Altitude: 2250-2350m

Quality Grade: G1

Processing Method: Natural (African drying beds)

Brand: FrontStreet Coffee
Shelf Life: 90 days
Net Content: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Degree: Light roast

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350m

Processing Method: Natural

Variety: Local native Heirloom

Producer: Local smallholders

Flavor Profile: Passion fruit, rose floral aroma, strawberry jam

The coffee flavors of Sidamo are extremely diverse. Different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences in the coffee produced from each town area. The Sidamo production region lies in southern Ethiopia, where agriculture dominates the economy, and its coffee-growing areas are situated around the Great Rift Valley.

Hambella Region Details

Hambella (generally written "Hambela") lies in Guji, Ethiopia's largest coffee-producing region, and administratively belongs to the Oromia Regional State. To the west, Hambella faces Yirgacheffe's Kochore across mountains, with the two production areas separated by highlands 3,200m high and about 30km wide. To the southeast, north, and south it borders Guji's Shakiso, Uraga, and Kercha sub-regions respectively, making it Ethiopia's highest-altitude coffee sub-region (Harrar is Ethiopia's highest-altitude main production region).

There are currently about 20 processing plants of various scales in the Hambella region. DW Company runs four estate processing plants in Hambella's core Dimtu area: "Buku Abel," "Buku SaySay," "Haro Soresa," and "Tirtiro Goye," with an annual coffee production of about 1100 tons.

Among all these estates and processing stations, only the natural-processed coffee from the "Buku Abel" estate and processing plant is called "Flower Queen."

Brewing Recommendations

For pour-over Flower Queen: 15g of coffee, medium-fine grind (3.5 on a Fuji Royal grinder), V60 dripper, water temperature 91-93°C. First pour 30g of water and bloom for 27 seconds. Pour to 105g, then pause. Wait until the water level drops by half, then continue pouring slowly to 225g. Avoid the tail. Water-to-coffee ratio 1:15, extraction time 2:00.

Awards and Recognition

Cupping Profile: Passion fruit, rose floral aroma, strawberry jam, berry sweet and sour, peach flesh, black tea aftertaste

2016/2017

Ethiopia National Taste of Harvest Competition - Champion

2016/2017 harvest season Ethiopia Coffee Competition - Champion

2017

Regional Africa Taste of Harvest Competition - Runner-up

2017 Africa Coffee Competition - Runner-up

Processing Details

The Flower Queen processing plant is located in Buku Abel village at an altitude of 2200m. From its first cultivation it was chosen for its noble "family environment": rich humus reddish-brown soil, with shade protection from "Enset" trees. This lets Flower Queen receive sufficient sunlight and develop rich flavors without consuming excessive nutrients, so more of the cherry's essence is preserved. During the harvest and processing season (December-January), its unique growing environment and natural climate create Flower Queen's distinctive flavors. Natural processing begins only when the sugar content of the harvested red cherries reaches above 30. In the first two days of natural processing, the cherries' moisture is maintained to allow thorough fructose fermentation. At the same time, the high-altitude location allows the processing plant's nighttime temperature to drop to around 12°C, preventing over-fermentation odors caused by high heat. During the hotter midday hours, shade is provided in time to prevent sun damage to the cherries. Only fully red, completely mature coffee cherries are selected, all hand-picked, dried on African raised beds, kept to a limited layer thickness, and turned on a continuous 24-hour schedule to ensure even natural drying and ventilation and to control fermentation more precisely.

FrontStreet Coffee Recommendation

To taste the classic Ethiopian profile, FrontStreet's washed Yirgacheffe is the natural starting point. It delivers clear jasmine florals and bright citrus acidity; Yirgacheffe is a small town in southern Ethiopia that stays spring-like all year, shrouded in mist, cool and humid, where thousands of coffee varieties flourish and give the cup its trademark interwoven florals and fruit acidity, light and elegant with a tea-like body that drinks like a clean lemon tea.

FrontStreet's Gedeb cooperative coffee is another highlight. It is made in the traditional washed style, and because the pulp is removed before drying, the coffee's own aroma comes through more clearly, with citrus and lemon tones and elegant white florals for a bright, delicate overall profile. For a fruitier cup, FrontStreet's sun-dried Red Cherry is a good choice, with a flavor description of peach, cocoa, honey, and lemon.

These beans are at their best as a filter pour-over, where their floral and citrus notes stay crisp; a cold brew also works well and brings out their lighter, fruitier side.