Sidamo Honey Coffee Bean Market Status and Which Brand is Best

Professional barista communication: Please follow Coffee Workshop (WeChat official account: cafe_style)

Pour-over Sweet Talk

15g coffee grounds, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water for 27 seconds of blooming, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g total. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Grading System

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

Natural: Grade-1 and Grade-3—Grade-5 (G1>G3>G4>G5)

Coffee Details

Region: Oromia, Ethiopia

Variety: Ethiopian Heirloom

Altitude: 2000m

Processing Method: Washed

Manufacturer: Coffee Workshop

Address: FrontStreet Coffee, 10 Bao'an Qian Street, Yuexiu District, Guangzhou

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk coffee beans

Roast Level: Raw or roasted coffee beans available

Sugar Content: Sugar-free

Origin: Ethiopia

Roast Degree: Light roast

Ethiopian Coffee Regions

In Ethiopia, various coffee cultivation methods can be found: from vast wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations. Approximately 50% of coffee is grown at altitudes above 1,500 meters. Based on these four different production methods, Ethiopia can be divided into nine major coffee regions, including five specialty coffee areas: Sidamo, Yirgacheffe, Harar, Limmu, and Kaffa, as well as four commercial bean regions: Djimmah, 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 is first manually selected for 100% red cherries, then processed using Agared equipment to remove the skin and pulp. The coffee beans with mucilage are then fermented for 36 hours in fermentation tanks, 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 and covered with jute bags.

The Oromia Region

The Oromia region is one of the world's coffee origins. The indigenous Oromo people 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° North latitude and 33°-40° longitude. The region is world-renowned for its primitive plant species and biodiversity. This is where coffee was born. For the local Oromo people, coffee is not only their beverage but also their food, an important part of their trade, their "stimulant," and an important tool for maintaining peace.

Flavor Profile

Distinct 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

Ethiopian coffee beans use a defect-based grading system similar to Indonesian beans, which are mainly divided into 6 grades, G1-G6. Ethiopia also uses this method, where the highest grades for washed coffee are G1 and G2, while the highest grades for natural coffee are G1 and G3.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473