Sidamo G2 Proper Brewing Method and Sidamo Coffee Bean Price

Sidamo G2 Washed

Country: Ethiopia

Grade: G2

Region: Sidamo

Roast Level: Light Roast

Processing Method: Washed

Variety: Local Indigenous

Flavor Notes: Honey, Citrus, Lemon

Pour-Over Brewing Guide

For pour-over Sidamo: Use 15g of coffee, ground to medium-fine (Fuji ghost tooth 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 half, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Ethiopian Coffee Industry

Today, Ethiopia's washed processing stations are increasingly growing in number. Small farmers sell their harvested coffee cherries to processing plants, where they are hulled and then sold through the auction system. Afterward, they are transported to the Red Sea's Eritrean Assab port and Djibouti port near the Gulf of Aden. Although coffee is the country's most important agricultural export, its domestic consumption is also astonishing - approximately 1,500,000 bags/60kg annually, 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 locals maliciously destroy naturally formed 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 the capital Addis Ababa and Dire Dawa in Harar province for auction export. The Dire Dawa auction center typically exports natural Harar from that region. At the auction house, daily information about coffee from different farms can be seen to facilitate traders' purchases. Several Ethiopian government-appointed officials also enter and exit this center daily for inspection and grading, randomly sampling 3kg of green beans from the same shipment each time for inspection.

Today, large numbers of wild Arabica coffee trees still grow in many parts of Ethiopia, cultivated at average elevations between 4,200-6,800 feet. There is now a gradual trend toward small-scale cultivation, generally planting banana trees simultaneously 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 sugarcane, bananas, and cotton. It is also Ethiopia's largest and most important commodity export crop after petroleum, and Africa's largest Arabica export, with a total value of approximately $300 million in 1997. 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 statistics have been difficult to compile. However, the country's official statistics show 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 and increase production capacity and exports.

Sidamo Region Characteristics

The Sidamo region, at elevations of 1,400-2,200 meters, is a famous specialty coffee area in southern Ethiopia, bordering Kenya. Washed Sidamo beans are light green in color, not large in size, and oval-shaped. The beans are full-bodied with consistently good quality and rich, aromatic flavor - one sip leaves an endless aftertaste, possessing a wild beauty. Sidamo's coffee flavor is very diverse, with different soil types, microclimates, and countless native coffee varieties creating distinct differences and characteristics in coffee produced by various towns. From 2010-2012, it continuously achieved high scores of 92-94 from the authoritative American coffee evaluation website Coffee Review. This demonstrates the extraordinary quality of green beans from this region. The area features towering mountains, highlands, plateaus, valleys, and plains - diverse topography. The local geology consists of fertile, well-drained volcanic soil with depths of nearly two meters, with surface soil showing dark brown or brown colors. The area's greatest advantage is that soil fertility is maintained through organic matter cycling, using fallen leaves from surrounding trees or plant residues as fertilizer.

Flavor Profile

Unlike typical African coffees, Sidamo has clear fruit acidity, smooth texture, and delicate floral and herbal aromas. Washed Sidamo is elegant yet playful. The initial gentle and pleasant entry creates a strong flavor contrast with the bright lemon acidity that follows, resulting in a unique, mellow texture with a distinctive and pleasant sweet aftertaste. The slowly rising finish contains a special sweetness. The green beans are slightly grayish, with some areas coarse and others fine. The acidity is both soft and intense, the body is appropriately rich, and it has sweet and spicy notes - one of the courtyard coffees from Ethiopia's southern highlands.

Processing Method

Farmers harvest bright red cherries daily, with every two days of harvest forming one unit of coffee cherries sent or sold to washing stations for processing. Coffee cherries that haven't gone through washing stations typically undergo about 12 hours of natural fermentation, then are sun-dried for drying and hulling. Regardless, farmers with slightly more means always try to send their cherries to washing stations for processing to earn the "washed processed" designation and sell at better prices. At washing stations, coffee cherries undergo about 12 hours of soaking and fermentation to soften the pulp, then pass through water channels while being stirred to separate the pulp from coffee beans. The pulp is discharged through gates.

Product Information

Factory Name: Coffee Workshop
Factory Address: No. 10 Bao'an Qianjie, Yuexiu District, Guangzhou
Factory 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

Important Notice :

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Tel:020 38364473