Sidamo Guji Flavor Description Which Brand of Guji Coffee is Best

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Awards

Cupping Notes: Passion fruit, rose floral aroma, strawberry jam, berry sweetness and acidity, peach pulp, black tea aftertaste

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

Coffee Processing Details

The "Hua Kui" (Flower Champion) processing station is located in Buku Abel village at an altitude of 2200 meters. From the beginning of cultivation, it was chosen for its noble "family environment" - fertile, humus-rich reddish-brown soil, and provided with shade protection from "Enset" trees. This allows Hua Kui 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 Hua Kui's distinctive flavors. We only begin sun-drying when the Brix of harvested red cherries reaches above 30. During the first two days of sun-drying, we ensure the moisture content of the red cherries to allow fructose to fully begin fermentation. Meanwhile, the high-altitude location allows the processing station's nighttime temperature to drop to around 12°C, preventing over-fermentation odors due to high temperatures. During midday when temperatures are higher, we provide timely shade to prevent sun damage to the red cherries. Only fully red, completely mature coffee cherries are selected, all hand-picked, dried on African raised beds, with limited layer thickness and continuous turning every 24 hours to ensure even sun-drying and ventilation, and more precise control of fermentation levels.

Pour-over Brewing

For pour-over brewing of Hua Kui: Use 15g of coffee, medium-fine grind (Fuji Royal burr grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, bloom for 27 seconds, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half, then slowly continue pouring until reaching 225g. Avoid 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 covering. This allows the red cherries to ferment and dehydrate at lower temperatures. After 18 days of sun-drying, when the moisture content of the green coffee beans drops to around 13%, sun-drying is stopped. The beans are then packed in jute bags and stored in natural conditions at 12-22°C with 40-50% humidity for about 50 days for bean aging and further dehydration. When the moisture content of the green beans reaches around 10%, they are transported to the processing station for hulling, sorting, and sale.

Coffee Origin 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 sun-dried (African raised 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 Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Light roast
Sugar Content: Sugar-free
Origin: Ethiopia

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350m

Processing Method: Natural

Variety: Local Heirloom varieties

Producer: Local small farmers

Flavor Notes: Passion fruit, rose floral aroma, strawberry jam

Regional Characteristics

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 by each town area. The Sidamo producing region is located in southern Ethiopia. The industry here is primarily agricultural, with coffee growing areas situated around the East African 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 by each town area. The Sidamo producing region is located in southern Ethiopia. The industry here is primarily agricultural, with coffee growing areas situated around the East African Rift Valley.

Hambella (generally translated as "Hanbella") is located in Ethiopia's largest coffee producing region, Guji, administratively belonging to the Oromia Region. Hambella's western side faces Yirgacheffe's Kochore across mountains, with the two producing regions separated by highlands of 3200m altitude and about 30km width. Its southeast, north, and sides respectively border Guji's Shakiso, Uraga, and Kercha sub-regions, making it Ethiopia's highest-altitude coffee sub-producing 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 sun-dried coffee from "Buku Abel" estate and processing station is called "Hua Kui" (Flower Champion).

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473