Sidamo G2 Flavor Description Which Sidamo Coffee Brand is Best

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Today, there is a growing trend of washing processing stations in Ethiopia. Small farmers sell their harvested coffee fruits to processing plants, where they are dehulled and then resold through the auction system. Afterward, they are transported to the Eritrean port of Assab on the Red Sea and the Djibouti port near the Gulf of Aden. Although coffee is the country's main agricultural export commodity, its domestic consumption is also astonishing, approximately 1,500,000 bags/60kg, accounting for 50% of total production. Wild coffee grows in the tropical rainforests of the southwestern highlands and is mostly hand-picked. However, because of this, many local people maliciously destroy the natural rainforest areas - either through logging or burning - to reach difficult-to-access rugged mountain areas, seriously affecting ecological balance.

Whether washed or natural, all exported coffee is sent to Addis Ababa, the capital, and DIRE DAWA in Harar province for auction export. The DIRE DAWA auction center typically exports natural Harar coffee from the region. At the auction house, coffee information from different farms can be seen daily to facilitate traders' purchases. Several Ethiopian government officials also enter and exit this center daily to inspect and grade the coffee, randomly sampling 3 kilograms of green beans from the same shipment each time for inspection.

Today, large amounts of wild Arabica coffee tree species still grow in many parts of Ethiopia, typically cultivated at altitudes between 4,200-6,800 feet. There is now a gradual trend toward small-scale cultivation, generally interplanting banana trees for shade. However, due to lack of agricultural technology, there is also less use of herbicides and pesticides. Coffee is Ethiopia's main economic agricultural crop and the country's largest agricultural export and important industry. It accounts for 60% of Ethiopia's total export value and sustains the livelihoods of many small farms. Other crops include sugar cane, bananas, and cotton. It is also Ethiopia's largest and most important commodity export crop after petroleum, and Africa's largest Arabica export. In 1997, the total value was approximately $300 million. In terms of total production, 94% comes from small farms and 6% from government institutions. Because many farms are scattered and also grow other crops, accurate numbers have been difficult to consolidate. However, the country's official statistics indicate that the total coffee cultivation area is at least 400,000 hectares or more. The Ethiopian government encourages local farmers to improve quality and productivity to help coffee farmers expand commercial scale, increase production capacity, and exports.

Sidamo Coffee Region

The Sidamo growing region ranges from 1,400-2,200 meters in altitude and is a famous specialty coffee area in southern Ethiopia, bordering Kenya. Washed Sidamo appears light green with small, oval-shaped beans that are full and well-formed, with consistently good quality. It has a fragrant, mellow aroma - a single drop leaves an endless aftertaste, possessing a wild beauty. Sidamo's coffee flavors are extremely diverse, with different soil types, microclimates, and countless native coffee varieties creating distinct differences and characteristics in coffees produced by various towns. From 2010-2012, it continuously achieved high scores of 92-94 from the authoritative American coffee evaluation website CR. This demonstrates the extraordinary nature of green beans from this region.

The area features towering mountains, highlands, plateaus, valleys, and plains, with diverse topography. The local geology consists of fertile, well-drained volcanic soil with depths reaching nearly two meters. The surface soil appears dark brown or brown. The area's greatest advantage lies in maintaining soil fertility through the recycling of organic matter, using fallen leaves from surrounding trees or residual plant roots as fertilizer.

Sidamo Flavor Characteristics

Unlike typical African coffees, Sidamo has clear fruit acidity, a smooth mouthfeel, and delicate floral and grassy aromas. Washed Sidamo is elegant yet playful. The gentle, pleasant entry creates a strong taste impact with the subsequent bright lemon acidity, featuring a unique and mellow mouthfeel. The aftertaste is distinctive and appealing, with a slowly rising finish containing unique sweetness. The green beans are slightly grayish, with some areas appearing large while others are small. The acidity is both soft and intense, the body is appropriately balanced between light and heavy, and it features sweet, spicy aromas, making it one of the garden coffees of Ethiopia's southern highlands.

Farmers harvest vibrant red fruits daily, with every two days of harvest forming one unit of coffee fruit that is sent or sold to washing stations for processing. Coffee fruits that have not gone through washing stations typically undergo about 12 hours of natural fermentation, then are sun-dried to facilitate drying and hulling. Regardless of the method, farmers with slightly more means always try to send their fruits to washing stations for processing to command the premium price associated with "washed processing."

At washing stations, coffee cherries undergo about 12 hours of soaking fermentation to soften the pulp, then pass through water channels while being stirred to separate the pulp from the coffee beans. The pulp is discharged through gates along with the water flow.

Product Information

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

Coffee Details

Sidamo G2 Washed

Country: Ethiopia
Grade: G2
Region: Sidamo
Roast Level: Light roast
Processing Method: Washed
Variety: Local native varieties
Flavor Notes: Honey, citrus, lemon

Brewing Instructions

Hand-pour Sidamo: 15g of coffee grounds, medium-fine grind (Fuji Royal grinder setting 3.5), V60 dripper, water temperature 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 to halfway in the coffee bed, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473