Sidamo Honey Language Coffee Region Introduction Sidamo Coffee Brewing Guide

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The Origin of Coffee: Oromia Region

The Oromia region is one of the world's coffee origins. The indigenous Oromo people here were 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 the primitiveness of its plant species and species diversity. 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, a "stimulant" for locals, and an important tool for defending peace.

Flavor Profile

Pronounced wild ginger and bergamot notes with blackcurrant undertones, followed by a sweet raisin finish in the aftertaste. The overall flavor evokes Earl Grey tea.

Ethiopian Coffee Grading System

Ethiopian coffee beans use a grading system based on defect bean ratios. Indonesian beans are mainly divided into 6 grades, namely G1-G6. Ethiopia also adopts this method, with the highest grades for washed beans being G1 and G2, while the highest grades for natural processed beans 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 Whisper

15g of coffee, medium-fine grind (using Fuji's ghost tooth burr grinder at setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, bloom for 27 seconds. Pour to 105g and pause, wait until the water level in the coffee bed drops to half before continuing to pour. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Details

Origin: Ethiopia, Oromia Region

Variety: Ethiopian Heirloom

Altitude: 2000m

Processing: 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: Green to roasted coffee beans

Sugar Content: Sugar-free

Origin: Ethiopia

Roast Degree: Light roast

Ethiopian Coffee Cultivation

In Ethiopia, various coffee cultivation methods can be found: from vast wild coffee forests and semi-developed lands to traditional small plots and modern plantations - everything is available. Approximately 50% of coffee is grown at altitudes above 1500 meters. According to the four different production methods mentioned above, Ethiopia can be divided into nine major coffee-producing regions, including five specialty coffee areas: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, as well as 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. Currently, natural processing accounts for about 80%, while washed processing accounts for about 20%.

Processing Method

This micro-lot coffee undergoes careful processing: Coffee cherries are first hand-selected to ensure 100% Red Cherry selection, then Agared equipment is used to remove the skin and pulp. The beans, still with mucilage, ferment for 36 hours in fermentation tanks, followed by 4 hours of soaking. They are then placed on 30×1.8 meter drying beds to dry before hulling. After manual sorting to achieve G1 grade, the beans are packaged in GrainPro bags, with outer jute bags for protection.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473