The Origin of Sidamo Honey Coffee and Sidamo Coffee Bean Grade Classification

Coffee Bean Grading Standards

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Washed Process Grading

Grade-1; Grade-2 (G1 > G2)

Natural Process Grading

Grade-1 and Grade-3 through Grade-5 (G1 > G3 > G4 > G5)

Origin Information

Region: Ethiopia, Oromia

Variety: Ethiopian Heirloom

Altitude: 2000 meters

Processing Method: Washed

Producer Information

Manufacturer: Coffee Workshop

Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou - FrontStreet Coffee

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk coffee beans

State: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Ethiopia

Roast Level: Light roast

Ethiopian Coffee Cultivation

In Ethiopia, you can find various coffee cultivation methods: from vast wild coffee forests and semi-developed land to traditionally managed small plots and modern plantations. About 50% of coffee is grown at altitudes above 1,500 meters. Ethiopian coffee is divided into nine major coffee regions based on the four different production methods mentioned above, including five specialty coffee areas: Sidamo, Yirgacheffe, Harrar, Limmu, and Kaffa, plus four general commercial bean regions: Jimma, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing methods, and different processing methods affect the flavor profile. Currently, natural processing accounts for about 80%, while washed processing accounts for about 20%.

Processing Method

This micro-lot coffee cherries are first hand-sorted to ensure 100% Red Cherry selection, then using Agared equipment to remove the skin and pulp. The coffee beans with mucilage are then fermented in fermentation tanks for 36 hours, followed by 4 hours of soaking. They are then placed on 30×1.8 meter drying beds for drying before hulling. After manual sorting to achieve G1 grade, they are packaged in GrainPro bags with outer jute bags.

Oromia Region Heritage

The Oromia region is one of the world's coffee origins. The indigenous Oromo people here were among the first in the world to use coffee as food, dating back to the 5th century AD. Oromia is located approximately between 3-15 degrees north latitude and 33-40 degrees longitude. The region is world-renowned for its primitive plant species and biological diversity. This is where coffee was born. For the local Oromo people, coffee is not only their beverage and their food but also an important part of their trade, a local "stimulant," and an important tool for maintaining peace.

Flavor Profile

Distinctive wild ginger and bergamot notes, with black currant undertones. The finish has a raisin-like sweetness, and the overall flavor profile evokes Earl Grey tea.

Ethiopian Coffee Grading System

Ethiopian coffee beans use this defect ratio grading method. Indonesian beans are mainly divided into 6 levels, namely G1 through G6. Ethiopia also uses this method, where washed beans have the highest grades of G1 and G2, while natural processed beans have the highest grades of G1 and G3.

Pour-over Brewing Instructions

A whisper of pour-over perfection. Use 15g of coffee, ground to medium-fine (Fuji RYOGU 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 drops to half in the coffee bed, then slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473