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What Does Sidamo Honey Note Taste Like and How to Brew Sidamo Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication - please follow Coffee Workshop (official WeChat account: cafe_style ) Manufacturer: Coffee Workshop Address: FrontStreet Coffee, 10 Bao'an Qian Street, Yuexiu District, Guangzhou Manufacturer Contact: 020-38364473 Shelf Life: 90 Net Weight: 227g Packaging Method: Bulk Coffee Beans Raw/Cooked Degree: Roasted Coffee Beans Sugar Content: Sugar-Free Origin: Ethiopia Roast Level: Light Roast

For professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style)

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

Ethiopia Coffee Regions

In Ethiopia, you can find 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 1,500 meters. Based on these four different production methods, Ethiopia can be divided into nine major coffee-producing regions, including five specialty coffee zones: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, as well as four commercial bean-producing regions: Jimma, Illubabor, Teppi, and Bebeka. Each region employs either natural or washed processing methods, and different processing techniques affect the flavor profile. Currently, natural processing accounts for about 80%, while washed processing accounts for about 20%.

Processing Method

This micro-lot coffee undergoes manual selection of 100% Red Cherry. The cherries are then processed using Agared equipment to remove the skin and pulp. The beans with mucilage are 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 Oromia region is one of the world's coffee origins. The indigenous Oromo people here 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°N 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 is not only their beverage but also their food, an important part of their trade, a local "stimulant," and an important tool for maintaining peace.

Flavor Description

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

Ethiopia Coffee Grading

Ethiopian coffee beans use a defect-based grading system. 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 the highest grades for natural beans are G1 and G3.

Brewing Instructions

Hand-pour brewing recommendations: 15g of coffee, ground to medium-fine (using Fuji's ghost burr grinder at 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 continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio of 1:15, extraction time 2:00.