Sidamo Khashoggi Flavor Profile and Coffee Varieties Pricing

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

At night, to prevent sudden rainfall, thick plastic covers are used for wrapping. This allows the red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, when the moisture content of the green coffee beans drops to around 13%, the natural processing is stopped. The beans are packed in jute bags and stored in warehouses under natural conditions of 12-22°C and 40-50% humidity for about 50 days of bean resting and further dehydration. When the moisture content reaches around 10%, they are transported to the processing plant for hulling, screening, and sale.

Coffee Information

Coffee Producing Country: Africa, Ethiopia

Coffee Estate: Guji, Hambella Wamena region, Dimtu city, Buku Abel estate

Coffee Variety: Heirloom, Ethiopian native varieties

Production Altitude: 2250-2350M

Quality Grade: G1

Processing Method: Natural (African drying beds)

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Content: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Degree: Light roast

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350m

Processing Method: Natural

Variety: Local Heirloom native varieties

Producer: Local small farmers

Flavor: Passion fruit, rose floral, strawberry jam

Sidamo coffee flavors are extremely diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, creating distinct differences and characteristics in coffee produced from each town area. The Sidamo region is located in southern Ethiopia, where agriculture dominates, and coffee growing areas are situated around the Great Rift Valley. Sidamo coffee flavors are extremely diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, creating distinct differences and characteristics in coffee produced from each town area. The Sidamo region is located in southern Ethiopia, where agriculture dominates, and coffee growing areas are situated around the Great Rift Valley.

Hambella (generally translated as "Hambella") is located in Ethiopia's largest coffee producing region, Guji, and administratively belongs to the Oromia region. Hambella's western side faces Yirgacheffe's Kochore across mountains, with a 3200m high, 30km wide plateau separating the two producing regions. It borders Guji's Shakiso, Uraga, and Kercha sub-regions to the southeast, north, and south respectively, making it Ethiopia's highest altitude coffee sub-region (Harrar is Ethiopia's highest altitude main producing region).

Currently, there are about 20 processing plants of various scales in the Hambella region. DW Company's Hambella core region Dimtu has four estate processing plants: "Buku Abel," "Buku Saysay," "Haro Soresa," and "Tirtiro Goye," with an annual coffee production of about 1100 tons.

Among all these estates and processing stations, only the natural processed coffee from the "Buku Abel" estate and processing plant is called "Queen."

Awards

Cupping Notes: Passion fruit, rose floral, strawberry jam, berry sweetness and acidity, peach flesh, black tea finish

2016/2017

Ethiopia National Taste of Harvest Competition - Champion

2016/2017 harvest season Ethiopia Coffee Competition - Champion

2017 Regional Africa Taste of Harvest Competition - Runner-up

2017 Africa Coffee Competition - Runner-up

The Queen processing plant is located in Buku Abel village at an altitude of 2200 meters. From the beginning of its cultivation, it was chosen for its noble "family environment" - rich humus reddish-brown soil, and given shade protection from "Enset" trees, allowing Queen coffee to receive sufficient sunlight and develop rich flavors without consuming excessive nutrients, thereby preserving more essence within the coffee cherries. During the harvest and processing season (December-January), its unique growing environment and natural climate create Queen's distinctive flavors. We only begin natural processing when the sugar content of harvested red cherries reaches above 30. During the first two days of natural processing, we ensure the red cherries' humidity to allow their fruit sugars to fully begin fermentation. Meanwhile, the high-altitude location allows the processing plant's nighttime temperatures to drop to around 12°C, preventing over-fermentation odors due to high temperatures. When temperatures are higher at noon, we promptly provide shade to prevent sun damage to the red cherries. We select only fully red, completely mature coffee cherries, all hand-picked, dried on African raised beds, with limited fruit layer thickness and continuous 24-hour timed turning to ensure even natural drying and ventilation, more accurately controlling the fermentation degree.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473