Sidamo Honey Coffee Brands and Brewing Steps

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Flavor Description

Pronounced wild ginger and bergamot notes, with blackcurrant undertones. The finish has a sweet raisin-like quality, with an overall flavor profile reminiscent of Earl Grey tea.

Ethiopian Coffee Grading System

Ethiopian coffee beans are graded using a defect-based classification system, with Indonesian beans primarily divided into 6 levels: G1-G6. Ethiopia also adopts this method, where washed coffee's highest grades are G1 and G2, while natural processed coffee's highest grades are G1 and G3.

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

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

Pour-Over Recipe

A whisper of pour-over perfection. 15g of coffee, ground to medium-fine (Fuji grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g water, let bloom for 27 seconds. Pour to 105g and pause. Wait until the water level drops to halfway, then continue pouring slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Details

Region: Ethiopia, Oromia

Variety: Ethiopian Heirloom

Altitude: 2000m

Processing: Washed

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 Roast Level: Roasted coffee beans Sugar Content: Sugar-free Origin: Ethiopia Roast Degree: Light roast

Ethiopia's Coffee Cultivation

In Ethiopia, one can find various coffee cultivation methods: from extensive wild coffee forests and semi-developed land 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-producing regions, including five specialty coffee zones: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, plus four commercial coffee regions: Djimmah, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing methods, with different processing techniques affecting the flavor profile. Currently, natural processing accounts for about 80%, while washed processing accounts for about 20%.

Processing Method

This micro-batch coffee undergoes careful processing: First, 100% red cherries are hand-selected. Then, using Agared equipment, the pulp and skin are removed. The parchment coffee with mucilage ferments in fermentation tanks for 36 hours, followed by 4 hours of soaking. The beans are then dried on 30x1.8 meter raised beds before hulling. After manual selection to achieve G1 grade, the coffee is packaged in GrainPro bags with outer jute sacks.

Oromia: The Birthplace of Coffee

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°N latitude and 33°-40°E longitude. The region is world-renowned for its pristine 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.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473