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Is Sidamo Honey Coffee Delicious? Sidamo Coffee Brewing Methods

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - Please follow Coffee Workshop (WeChat public account: cafe_style). In Ethiopia, you can find various coffee cultivation methods: from vast wild coffee forests and semi-developed land, to traditionally managed small plots, all the way to modern plantations - everything is available. Approximately 50% of coffee is grown at altitudes above 1,500 meters. Ethiopian coffee is classified according to the four different methods mentioned above.

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Ethiopian Coffee Cultivation

In Ethiopia, you can find various coffee cultivation methods: from vast wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations - everything is available. Approximately 50% of coffee is grown at altitudes above 1500 meters. Based on these four different production methods, Ethiopian coffee can be divided into nine major coffee regions, including five specialty coffee regions: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, as well as four general commercial bean regions: Jimma, Illubabor, Tepi, and Bebeka. Each region employs 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-batch coffee cherries are first hand-sorted to select 100% Red Cherry, then Agared equipment is used 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 screening to achieve G1 grade, they are packaged in GrainPro bags with outer jute bags.

The 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 its primitive plant species and species diversity. This is where coffee was born. For the local Oromo people, coffee is not only their beverage and food but also an important part of their trade, a local "stimulant," and an important tool for maintaining peace.

Flavor Profile

Distinct wild ginger flower and bergamot notes, with blackcurrant undertones, and a raisin-like sweetness in the aftertaste. The overall flavor is reminiscent of Earl Grey tea.

Ethiopian Coffee Grading

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

Hand Brew Instructions

The secret to hand brewing. 15g of coffee grounds, medium-fine grind (Fuji ghost tooth 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 stop. Wait until the water level in the coffee bed drops to half before pouring again. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.