How to Properly Enjoy Sidamo Guji Coffee and Guji Coffee Bean Prices

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The花魁 processing station is located in the village of buku abel at an altitude of 2200 meters. From the beginning of its cultivation, it was chosen for its noble "family environment" - rich, humus-filled reddish-brown soil, and provided with shade protection from "Enset" trees. This allows 花魁 to receive sufficient sunlight and develop rich flavors while not consuming excessive nutrients, thereby retaining more essence within the coffee cherries. During the harvest and processing season (December-January), its unique growing environment and natural climate create the distinctive flavors of 花魁. We only begin sun-drying processing when the sugar content of the harvested red cherries reaches above 30. During the first two days of sun-drying, we ensure the humidity of the red cherries to allow their fructose to fully begin fermentation. At the same time, the high-altitude geographical location allows the processing station's nighttime temperature to drop to around 12 degrees Celsius, preventing over-fermentation odors due to high temperatures. When temperatures are higher at noon, we promptly provide shade to prevent sun-scalding of the red cherries. We only select fully red, completely mature coffee cherries, all hand-picked, dried on African raised beds, with limited cherry layer thickness and continuous turning every 24 hours to ensure even sun-drying and ventilation, and more accurately control the degree of fermentation.

For hand-pouring 花魁: 15g of coffee, medium-fine grind (small Fuji ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and stop. 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.

At night, to prevent sudden rainfall, thick plastic sheets are used for wrapping. This allows the red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of sun-drying processing, when the moisture content of the raw coffee beans drops to around 13%, the sun-drying process is stopped. The beans are packed into jute bags and stored in warehouse conditions at 12-22°C with 40-50% humidity for about 50 days for bean resting and further dehydration. When the moisture content of the raw beans 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 able estate

Coffee Variety: Heirloom, Ethiopian native variety

Production Altitude: 2250-2350M

Quality Grade: G1

Processing Method: Natural sun-dried (African drying beds)

Factory Name: Coffee Workshop Factory Address: No. 10 Baoan Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee Manufacturer Contact: 020-38364473 Shelf Life: 90 days Net Content: 227g Packaging Method: 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: 2250-2350 meters

Processing Method: Natural

Variety: Local native Heirloom

Producer: Local small farmers

Flavor Notes: Passion fruit, rose floral, strawberry jam

Regional Characteristics

The coffee flavors of Sidamo are very diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, creating obvious differences and characteristics in coffee produced from each town area. The Sidamo production area is located in southern Ethiopia. The industry here is primarily agricultural, with coffee growing areas situated around the Great Rift Valley. The coffee flavors of Sidamo are very diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, creating obvious differences and characteristics in coffee produced from each town area. The Sidamo production area is located in southern Ethiopia. The industry here is primarily agricultural, with coffee growing areas situated around the Great Rift Valley.

Hambella (generally translated as "Hanbella") is located in Ethiopia's largest coffee producing region, Guji (GUJI), and administratively belongs to the Oromia Region. Hambella's west faces Yirgacheffe's Kochore across mountains, with the two production areas separated by highland terrain of 3200 meters altitude and about 30 kilometers width. It borders Guji's Shakiso, Uraga, and Kercha sub-regions to the southeast, east, and north 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 stations of various scales in the Hambella region. DW Company has four estate processing stations in Hambella's core Dimtu region: "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 "Buku Abel" estate and processing station is called "花魁."

Awards

Cupping Flavor Notes: Passion fruit, rose floral, strawberry jam, berry sweet and sour, 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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473