Sidamo Flavor Description - Which Coffee Brand is Best for Sidamo

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Processing Method

This micro-lot coffee batch first 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 placed on 30x1.8 meter drying beds for drying before hulling. After manual screening to achieve G1 grade, they are packaged in GrainPro bags with outer jute sacks.

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. Oromia is located approximately between 3-15 degrees north latitude and 33-40 degrees longitude. This region is world-renowned for the primitive nature 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.

Flavor Description

Distinct wild ginger flower and bergamot notes, with black currant undertones. The finish has raisin sweetness, and the overall flavor profile evokes Earl Grey tea.

Ethiopian Coffee Grading System

Ethiopian coffee beans use this defect-based grading method. Indonesian beans are mainly divided into 6 grades, 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 Brew Sweet Talk

15g of powder, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 dripper, 91-93°C water temperature. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway before pouring again. Slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Grading Classification

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

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

Coffee Details

Region: Ethiopia, Oromia

Variety: Ethiopian Heirloom

Altitude: 2000m

Processing Method: Washed

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qianjie, Yuexiu District, Guangzhou, FrontStreet Coffee
Manufacturer 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

Ethiopian Coffee Cultivation

In Ethiopia, various coffee cultivation methods can be found: from vast wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations. About 50% of coffee is grown at altitudes above 1500 meters. According to these four different production methods, Ethiopia 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-producing regions: Jimma, Illubabor, Teppi, 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%.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473