How Sidamo G2 Coffee is Made and How Sidamo Coffee Bean Grades are Classified

About Sidamo Coffee

Unlike typical African coffees, Sidamo boasts clear fruit acidity and a smooth texture, complemented by delicate floral and herbal aromas. Washed Sidamo is elegant yet playful. The gentle and pleasant entry contrasts with the bright lemon acidity that follows, creating a strong sensory impact. Its unique full-bodied flavor leaves a distinctive and appealing aftertaste, with a slowly rising finish containing unique sweetness. The raw coffee beans are slightly grayish, with some areas appearing coarse while others are fine. The acidity balances both soft and intense qualities, while the body maintains an appropriate richness. The sweet and spicy notes make it one of the garden coffees from Ethiopia's southern highlands.

Farmers harvest bright red cherries daily, with every two days' harvest constituting one unit of coffee fruit sent or sold to washing stations for processing. Coffee cherries that haven't been processed at washing stations typically undergo about 12 hours of natural fermentation, followed by sun-drying for drying and hulling. Whenever possible, farmers always try to send their cherries to washing stations for processing to command better prices under the "washed process" designation. At washing stations, coffee cherries undergo about 12 hours of soaking fermentation to soften the pulp, then pass through channels with stirring to separate the pulp from the coffee beans. The pulp is discharged through gates.

Product Information

Factory Name: Coffee Workshop
Factory Address: 10 Bao'an Front Street, Yuexiu District, Guangzhou
Factory Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Green to roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Degree: Light roast

Coffee Specifications

Sidamo G2 Washed

Country: Ethiopia
Grade: G2
Region: Sidamo
Roast Level: Light roast
Processing Method: Washed
Variety: Local indigenous varieties
Flavor Profile: Honey, citrus, lemon

Brewing Instructions

For pour-over Sidamo: Use 15g of coffee, ground to medium-fine consistency (Fujimazu ghost tooth burr 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 pause. Wait until the water level drops to half before continuing the pour. Slowly pour until reaching 225g total. Avoid the final tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Ethiopian Coffee Industry

Today, Ethiopia's washing processing stations are increasingly developing. Small farmers sell their harvested coffee cherries to processing plants, which hull them before reselling through auction systems. The coffee then travels to the Red Sea port of Assab in Eritrea and the port of Djibouti near the Gulf of Aden. Although coffee is the country's main agricultural export, its domestic consumption is surprisingly high at approximately 1,500,000 bags/60kg, accounting for 50% of total production.

Wild coffee grows in the tropical rainforests of the southwestern plateau and is mostly hand-picked. However, many locals maliciously damage naturally formed rainforest areas—through logging or burning—to access difficult-to-reach rugged mountain areas, seriously affecting ecological balance. Whether washed or sun-dried, all exported coffee is sent to the capital Addis Ababa and Dire Dawa in Harar province for auction export. The Dire Dawa auction center typically exports sun-dried Harar from the region. Coffee information from different farms can be seen daily at the auction to facilitate trader purchases. Several designated Ethiopian officials also enter and exit this center daily to inspect and grade the coffee, with each random inspection sampling 3kg of green beans from the same shipment.

Today, large numbers of wild Arabica coffee tree varieties still grow in many parts of Ethiopia, cultivated at average altitudes between 4,200-6,800 feet. There is now a gradual trend toward small-scale cultivation, typically with banana trees planted simultaneously for shade. However, due to lack of agricultural technology, there is also less use of herbicides and pesticides.

Coffee is Ethiopia's main economic crop and the country's largest agricultural export and important industry. It accounts for 60% of Ethiopia's total export value and sustains the livelihoods of many small farms. Other crops include sugar cane, bananas, and cotton. Coffee is also Ethiopia's largest and most important commodity export after oil, and Africa's largest Arabica export, with a total value of approximately $300 million in 1997.

In terms of total production, 94% comes from small farms and 6% from government institutions. Because many farms are scattered and also grow other crops, accurate statistics have been difficult to compile. However, the country's official statistics indicate that the total coffee cultivation area is at least 400,000 hectares. The Ethiopian government encourages local farmers to improve quality and productivity to help coffee farmers expand their commercial scale and increase production and exports.

Sidamo Region Details

The Sidamo region sits at elevations of 1,400-2,200 meters and is a famous specialty coffee area in southern Ethiopia, bordering Kenya. Washed Sidamo beans appear light green, are not large, and grow in an oval shape. The beans are full-bodied with average quality and aromatic, mellow fragrance. One drop reveals endless aftertaste with wild beauty. Sidamo's coffee flavors are extremely diverse—different soil types, microclimates, and countless native coffee varieties create obvious differences and characteristics in coffee produced by various towns.

From 2010-2012, it continuously achieved high scores of 92-94 from the authoritative American coffee evaluation website CR. This demonstrates the extraordinary quality of green beans from this region. The area features towering mountains, highlands, plateaus, valleys, and plains with diverse topography. The local geology consists of nutrient-rich, well-drained volcanic soil with depths of nearly two meters. Surface soil appears dark brown or brown. The region's greatest advantage is that soil fertility is maintained through organic matter cycling, using fallen leaves from surrounding trees or residual plant roots as fertilizer.

Important Notice :

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Tel:020 38364473