Sidamo G2 Bean Flavor and Aroma: Sidamo Coffee Varieties and Prices

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Farmers harvest bright red cherries daily, with each two-day harvest forming one unit of coffee fruit sent or sold to washing stations for processing. Coffee fruit that hasn't gone through washing stations typically undergoes about 12 hours of natural fermentation, then sun-drying for drying and hulling. Regardless, farmers with slightly better means always try to send their coffee to washing stations for processing to command better prices under the "washed process" designation. At washing stations, coffee cherries undergo about 12 hours of soaking and fermentation to soften the pulp, then pass through water channels with agitation to separate the pulp from coffee beans. The pulp is discharged through gates.

Product Information

Factory: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou City
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

Sidamo G2 Washed

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

Brewing Instructions

Hand-pour Sidamo. 15g of coffee, ground to medium-fine (using Fuji hand grinder with 3.5 setting), V60 dripper, water temperature 91-93°C. First pour 30g of water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops to half, then continue slow pouring until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Ethiopian Coffee Industry

Today, Ethiopia's washing stations are increasing and developing. Small farmers sell their harvested coffee cherries to processing plants, where they undergo hulling before being resold through auction systems, then transported to Eritrea's Assab port on the Red Sea and Djibouti port near the Gulf of Aden. Although coffee is the country's main agricultural export, its domestic consumption is also astonishing - approximately 1,500,000 bags of 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, many local people maliciously destroy naturally formed rainforest areas - through logging or burning - to access difficult-to-reach rugged mountain areas, seriously affecting ecological balance.

Both washed and natural processed coffee beans destined for export are sent to Addis Ababa, the capital, and DIRE DAWA in Harar province for auction and export. The DIRE DAWA auction center typically exports natural processed Harar coffee from that region. At the auction house, daily information about coffee from different farms is available to facilitate trader purchases. Several Ethiopian government officials also enter and exit this center daily for inspection and grading. Each time, 3kg of raw beans are randomly sampled from the same shipment for inspection.

Today, large quantities of wild Arabica coffee tree species 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 with banana trees planted simultaneously for shade. Due to lack of agricultural technology, there is minimal use of herbicides and pesticides. Coffee is Ethiopia's main economic agricultural crop and the country's largest agricultural export and important industry, accounting for 60% of Ethiopia's total export value and sustaining 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, valued at 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 are difficult to compile. However, official Ethiopian statistics show that the total coffee cultivation area is at least 400,000 hectares. The Ethiopian government encourages local farmers to improve quality and productivity to help coffee farmers expand commercial scale and increase production and exports.

Sidamo Region

The Sidamo growing region, at elevations of 1,400-2,200 meters, is a famous specialty coffee area in southern Ethiopia, bordering Kenya. Washed processed Sidamo appears light green with small beans, oval in shape, full-bodied, and of consistently good quality. It possesses aromatic and mellow characteristics - a single drop leaves an endless aftertaste, embodying 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 coffee produced by various towns. From 2010-2012, it consistently achieved high scores of 92-94 from the authoritative American coffee evaluation website Coffee Review, demonstrating the exceptional quality of raw beans from this region.

The region features towering mountains, highlands, plateaus, valleys, and plains with diverse topography. The local geology consists of fertile, well-drained volcanic soil with depths of nearly two meters, with surface soil appearing dark brown or brown. The region'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 refined floral and herbaceous aromas. Washed Sidamo is elegant yet playful. The gentle and pleasant entry, followed by bright lemon acidity, creates a strong flavor impact. The texture is uniquely mellow, with a distinctive and pleasant sweetness in the aftertaste. The slowly rising finish contains unique sweetness. The raw coffee beans are slightly grayish, some large and some small, with both gentle and bright acidity, appropriate body balance, sweet and spicy notes, making it one of the garden coffees of Ethiopia's southern highlands.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473