Sidamo Honey Flavor: Proper Brewing Methods & Sidamo Coffee Bean Pricing

Professional Barista Communication

Follow Coffee Workshop (WeChat Official Account: cafe_style)

Flavor Description

Distinct wild ginger and bergamot notes with black currant undertones. The finish has the sweetness of raisins, with an overall flavor profile reminiscent of Earl Grey tea.

Ethiopian Coffee Bean Grading

Ethiopian coffee beans are graded using a defect ratio classification method. Indonesian beans are mainly divided into 6 levels, namely G1-G6. Ethiopia also uses this method, where the highest grades for washed beans are G1 and G2, while for natural processed beans, the highest grades are G1 and G3.

Hand Brewing Instructions

Hand brewing secrets. Use 15g of coffee, ground to medium-fine (Fuji ghost tooth grinder setting 3.5), V60 filter cup, water temperature 91-93°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring until reaching 105g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Discard the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Grading System

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

Natural: Grade-1 and Grade-3-Grade-5 (G1 > G3 > G4 > G5)

Coffee Origin Information

Region: Oromia, Ethiopia

Variety: Ethiopian heirloom varieties

Altitude: 2000m

Processing Method: Washed

Manufacturer Information

Manufacturer: Coffee Workshop

Address: FrontStreet Coffee, 10 Bao'an Front Street, Yuexiu District, Guangzhou

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk coffee beans

Roast Level: Raw/processed coffee beans - roasted beans

Sugar Content: Sugar-free

Origin: Ethiopia

Roast Degree: Light roast

Ethiopian Coffee Cultivation

Various coffee cultivation methods can be found in Ethiopia: from extensive wild coffee forests and semi-developed land to traditionally managed small plots and modern plantations. Approximately 50% of coffee is grown at altitudes above 1,500 meters. Based on these four different production methods, the entire country can be divided into nine major coffee-producing regions, including five specialty coffee areas: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, as well as four general commercial bean regions: Djimah, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing methods, and different processing methods affect the flavor. Currently, natural processing accounts for about 80%, while washed processing accounts for about 20%.

Processing Method Details

This micro-lot coffee fruit undergoes manual selection of 100% Red Cherry, then uses Agared equipment to remove the skin and pulp. The coffee beans with mucilage are then fermented in fermentation tanks for 36 hours, followed by 4 hours of soaking. They are then placed on 30×1.8 meter drying beds for drying before hulling. After manual screening to achieve G1 grade, they are packaged in GrainPro bags with outer jute bags.

Oromia Region - The Birthplace of Coffee

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473