How Did Sidamo Flower Champion Coffee Originate and How Are Sidamo Coffee Bean Grades Classified

Sidamo Coffee Region

Sidamo's coffee flavors are exceptionally diverse, because different soil compositions, regional microclimates, and countless native coffee varieties have created clear differences and distinct characteristics in the coffee produced by each town area. The Sidamo region lies in southern Ethiopia, where agriculture dominates the economy and the coffee-growing areas are situated around the Great Rift Valley.

Hambella Region

Hambella (generally transliterated as "Hanbella") sits within Guji, Ethiopia's largest coffee-producing region, and is administratively part of the Oromia Regional State. Its western side faces the Yirgacheffe Kochore area across the mountains, with a 3,200-meter-high, 30-kilometer-wide highland barrier separating the two producing regions. To the southeast, north, and south it borders Guji's Shakiso, Uraga, and Kercha sub-regions, making it Ethiopia's highest-altitude coffee sub-region (Harrar is Ethiopia's highest-altitude main producing region).

There are currently about 20 processing plants of various sizes in the Hambella area. DW Company operates four estate processing plants in Hambella's Dimtu core: "Buku Abel," "Buku Saysay," "Haro Soresa," and "Tirtiro Goye," with an annual coffee production of about 1,100 tons.

Among all of these estates and processing stations, only the natural sundried coffee from the "Buku Abel" estate and processing plant is called "Flower Champion."

Awards and Achievements

Cupping flavors: Passion fruit, rose floral aroma, strawberry jam, berry sweetness and acidity, peach pulp, red tea aftertaste

2016/2017

• Ethiopia National Taste of Harvest Competition - Champion
• 2016/2017 Harvest Season Ethiopia Coffee Competition - Champion
• 2017 Regional Africa Taste of Harvest Competition - Runner-up
• 2017 Africa Coffee Competition - Runner-up

Flower Champion Processing Plant

The Flower Champion processing plant is located in Buku Abel village at an altitude of 2,200 meters. From the very start it was given a noble "family environment": fertile, humus-rich reddish-brown soil and the shade protection of Enset trees. This lets Flower Champion receive sufficient sunlight and develop rich flavors without consuming excessive nutrients, so more essential compounds are retained inside the coffee fruit. During the harvest and processing season (December to January), its unique growing environment and natural climate produce the distinctive flavors of Flower Champion. Natural processing only begins once the sugar content of the harvested red fruits reaches above 30.

During the first two days of natural processing, the moisture of the red fruits must be maintained so their fructose can fully begin fermentation. At the same time, the high-altitude location lets the processing plant's nighttime temperature fall to around 12 degrees Celsius, preventing over-fermentation odors caused by excessive heat. When the temperature rises at noon, shade is provided promptly to prevent sunburn on the red fruits. Only fully red, completely mature coffee cherries are selected, all hand-picked and dried on African raised beds, with the fruit layer kept thin and turned on a continuous 24-hour schedule to ensure even drying and ventilation and more precise control of the fermentation.

Hand Brewing Method

For hand-brewing Flower Champion: use 15g of coffee, a medium-fine grind (Fuji ghost tooth grinder setting 3.5), a V60 dripper, and a water temperature of 91-93°C. First pour 30g of water for a 27-second bloom, then inject 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 water, discarding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00 minutes.

At night, thick plastic sheets are used to wrap the beds in case of sudden rainfall, allowing the red fruits to ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, once the moisture content of the green coffee beans drops to around 13%, processing is stopped. The beans are packed in jute bags and stored under natural conditions at 12-22°C with 40-50% humidity for about 50 days of resting and further dehydration. When the green bean moisture content reaches around 10%, they are transported to the processing plant for hulling, screening, and sale.

Coffee Information

Coffee producing country: Africa, Ethiopia

Coffee estate: Guji, Hambella Wamena region, Dimtu city, Buku Abel estate

Coffee variety: Heirloom, Ethiopian native variety

Production altitude: 2250-2350m

Quality grade: G1

Processing method: Natural sundried (African drying beds)

Shelf life: 90 days
Net content: 227g
Packaging method: Bulk coffee beans
Roasting level: Light roast
Roasting degree: Coffee beans
Sugar content: Sugar-free
Origin: Ethiopia

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350m

Processing method: Natural

Variety: Local native Heirloom

Producer: Local small farmers

Flavor notes: Passion fruit, rose floral aroma, strawberry jam

FrontStreet Coffee Recommendation

If the natural, fruit-heavy character of Flower Champion appeals to you, FrontStreet Coffee's Yirgacheffe Red Cherry is a fine next step. It is a fully ripe-cherry natural from the Yirgacheffe region, dried on raised beds, and because the fruit is dried with the pulp intact it keeps the classic Yirgacheffe profile while adding tropical fruit from the natural process: citrus acidity, a berry-juice body, honey-like sweetness, and a creamy smoothness.

For a washed counterpart that shows the other face of Ethiopia, try FrontStreet Coffee's washed Yirgacheffe. Loved for its white jasmine florals, bright citrus and lemon acidity, and tea-like body, it is the classic entry-level Yirgacheffe and a gentle, clean counterpoint to the bold natural lots.