How is the Market for Sidamo G2 Coffee Beans? Which Sidamo Coffee Brand is Best?

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Sidamo: The Jewel of Ethiopian Coffee

The Sidamo growing region, situated at elevations of 1,400-2,200 meters, is a renowned specialty coffee area in southern Ethiopia, bordering Kenya. Washed Sidamo beans display a light green color, are relatively small in size with an oval shape, and feature full, well-formed fruit with consistently high quality. They possess a rich, mellow aroma that leaves an endless aftertaste, embodying a wild beauty. Sidamo's coffee flavors are incredibly diverse, with different soil types, microclimates, and countless native coffee varieties creating distinct differences and characteristics in the coffee produced by various towns. From 2010-2012, it consistently achieved high scores of 92-94 from the authoritative American coffee evaluation website Coffee Review. This demonstrates the exceptional quality of green beans from this region. The area features towering mountains, highlands, plateaus, valleys, and plains, creating diverse topography. The local geology consists of nutrient-rich, well-drained volcanic soil with depths of nearly two meters, with surface soil showing dark brown or brown colors. The region's greatest advantage lies in maintaining soil fertility through organic material recycling, using fallen leaves from surrounding trees or plant residues as fertilizer.

Unique Flavor Profile

Unlike typical African coffees, Sidamo features clear fruit acidity, a smooth mouthfeel, and delicate floral and herbaceous aromas. Washed Sidamo is elegant yet playful. The initial mild and pleasant entry contrasts sharply with the bright lemon acidity that follows, creating a strong taste impact. The mouthfeel is uniquely rich and mellow, with a distinctive and pleasing aftertaste. The slowly rising finish contains a special sweetness. The green coffee beans are slightly grayish, with some areas coarse and others fine. The acidity balances both soft and intense qualities, while the body thickness is appropriately balanced. It is sweet and spicy, making it one of the garden coffees from the southern Ethiopian highlands.

Processing Methods

Farmers harvest vibrant red fruits daily, with each two-day harvest forming one unit of coffee fruit sent or sold to washing stations for processing. Coffee fruits not processed at washing stations typically undergo about 12 hours of natural fermentation, then are sun-dried for drying and hulling. Regardless, farmers with some means always try to send their coffee to washing stations for processing to earn better prices under the "washed processing" designation. At washing stations, coffee cherries undergo about 12 hours of soaking and fermentation to soften the pulp, then pass through water channels while being stirred to separate the pulp from the coffee beans. The pulp is discharged through gates.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou City
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

Sidamo G2 Washed Specifications

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

Brewing Recommendations

For pour-over Sidamo: Use 15g of coffee grounds with medium-fine grinding (Fuji ghost tooth burr grinder 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 in the coffee bed drops to half before continuing to pour slowly until reaching 225g. Avoid the final tail section. Water-to-coffee ratio: 1:15, extraction time: 2:00.

Ethiopian Coffee Industry Overview

Today, Ethiopia's washing processing stations are increasing and developing. Small farmers sell their harvested coffee fruits to processing stations, which hull them and then resell them through auction systems. Afterwards, they are transferred to the Red Sea's Eritrean Assab port and Djibouti port near the Gulf of Aden. Although coffee is the country's main agricultural export, its domestic consumption is also staggering - approximately 1,500,000 bags (60kg each), accounting for 50% of total production. Wild coffee grows in the tropical rainforests of the southwestern highlands and is mostly hand-picked. However, many locals maliciously destroy natural rainforest areas - either cutting or burning - to access difficult mountainous regions, seriously affecting ecological balance.

Whether washed or natural, all exported coffee is sent to Addis Ababa (the capital) and Dire Dawa in Harar province for auction and export. The Dire Dawa auction center typically exports natural Harar coffee from the region. At the auction, daily information from different farms is available to facilitate trader purchases. Several government-appointed Ethiopian officials also visit this center daily to inspect and grade the coffee. Each time, 3kg of green beans are randomly sampled from the same shipment for inspection.

Today, large numbers of wild Arabica coffee tree species still grow in many parts of Ethiopia, averaging cultivation at elevations of 4,200-6,800 feet. There is now a gradual trend toward small-scale cultivation, generally planting banana trees simultaneously for shade. However, due to lack of agricultural technology, there is minimal use of herbicides and pesticides. Coffee is Ethiopia's main economic agricultural crop, the country's largest agricultural export, and an important industry, accounting for 60% of Ethiopia's total export value and sustaining the livelihoods of many small farms. Other exports include sugar, bananas, and cotton. It is also Ethiopia's largest and most important commodity export crop after petroleum, and Africa's largest Arabica export. In 1997, the total value was approximately $300 million. 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 are difficult to compile, but the country's official statistics show 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 commercial scale, increase capacity, and exports. During the harvest season,

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Tel:020 38364473