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Sidamo Honey Flavor, Taste and Aroma - Sidamo Coffee Varieties and Prices

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange, please follow Coffee Workshop (WeChat public account: cafe_style). Hand-poured honey flavor. 15g coffee grounds, medium-fine grind (Fuji ghost burr grinder 3.5 setting), V60 dripper, 91-93°C water temperature, first pour 30g water, let it bloom for 27 seconds, pour to 105g and pause, wait until the coffee bed drops to half level before pouring again, slowly pour until reaching 225g total, avoid the tail end

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Pour-over Whisper Recipe

15g coffee grounds, medium-fine grind (Fuji ghost tooth burr grinder 3.5 setting), V60 dripper, water temperature 91-93°C. First pour 30g water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour to reach 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Grading System

Washed Processing

Grade-1; Grade-2 (G1 > G2)

Natural Processing

Grade-1, Grade-3, Grade-4, Grade-5 (G1 > G3 > G4 > G5)

Coffee Origin Information

Region: Oromia, Ethiopia

Variety: Ethiopian heirloom

Altitude: 2000 meters

Processing Method: Washed

Manufacturer: Coffee Workshop

Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee (FrontStreet Coffee)

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk coffee beans

Roast Level: Green to roasted coffee beans

Sugar Content: Sugar-free

Origin: Ethiopia

Roast Degree: Light roast

Ethiopian Coffee Cultivation

Ethiopia offers various coffee cultivation methods: from vast wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations. Approximately 50% of coffee is grown at altitudes above 1500 meters. Based on these four different production methods, Ethiopia is divided into nine major coffee regions, including five specialty coffee zones: Sidamo, Yirgacheffe, Harar, Limmu, and Lekempti, plus four commercial coffee regions: Djimmah, Illubabor, Tepi, and Bebeka. Each region employs either natural or washed processing methods, with different processing techniques affecting flavor profiles. Currently, natural processing accounts for about 80% while washed processing represents about 20%.

Processing Method

This micro-lot coffee begins with hand-sorting to select 100% Red Cherry, followed by depulping using Agared equipment. The coffee beans with mucilage are then fermented for 36 hours in fermentation tanks, followed by 4 hours of soaking. After drying on 30×1.8 meter raised beds, the beans are hulled and hand-sorted to achieve G1 grade, then packaged in GrainPro bags with outer jute sacks.

Oromia Region Heritage

The Oromia region is one of the world's coffee origins. The indigenous Oromo people were among the first in the world to use coffee as food, dating back to the 5th century AD. Oromia is located approximately between 3°-15° North latitude and 33°-40° longitude. The region is world-renowned for its primitive plant species and biodiversity. This is where coffee was born. For the local Oromo people, coffee serves not only as their beverage and food but also as an important component of their trade, a local "stimulant," and a significant tool for maintaining peace.

Flavor Profile

Distinct notes of wild ginger flower and bergamot, with hints of blackcurrant. The finish carries the sweetness of raisins, with an overall flavor profile reminiscent of Earl Grey tea.

Ethiopian Coffee Grading

Ethiopian coffee beans are graded based on defect percentage, with six main levels: G1-G6. Ethiopia also uses this method, where the highest grades for washed coffee are G1 and G2, while natural processing achieves highest grades of G1 and G3.