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

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange. Please follow Cafe Workshop (WeChat public account: cafe_style). Sidamo's coffee flavors are incredibly diverse, as different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences and characteristics in coffee produced by each town and region. The Sidamo growing region is located in southern Ethiopia. The industry here is primarily agricultural

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Sidamo Coffee Region

Sidamo's coffee flavors are extremely diverse because different soil compositions, regional microclimates, and countless native coffee varieties have created obvious differences and characteristics in the coffee produced by each town area. The Sidamo region is located in southern Ethiopia. Agriculture dominates the industry here, with coffee growing areas situated around the Great Rift Valley. Sidamo's coffee flavors are extremely diverse because different soil compositions, regional microclimates, and countless native coffee varieties have created obvious differences and characteristics in the coffee produced by each town area. The Sidamo region is located in southern Ethiopia. Agriculture dominates the industry here, with coffee growing areas situated around the Great Rift Valley.

Hambella Region

Hambella (generally translated as "Hanbella") is located in Ethiopia's largest coffee producing region, Guji (GUJI), and is administratively part of the Oromia Regional State. Hambella's western side faces the Yirgacheffe Kochore region across mountains, with a 3,200-meter-high, 30-kilometer-wide highland barrier between 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).

Currently, there are about 20 processing plants of various scales in the Hambella region. DW Company has four estate processing plants in the Dimtu core area of Hambella: "Buku Abel," "Buku Saysay," "Haro Soresa," and "Tirtiro Goye," with an annual coffee production of about 1,100 tons.

Among all 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 beginning of its cultivation, it was chosen for a noble "family environment" - fertile humus-rich reddish-brown soil, and provided with "Enset" tree shade protection. This allows Flower Champion to receive sufficient sunlight and produce rich flavors without consuming excessive nutrients, thereby retaining more essential substances within the coffee fruit. During the harvest and processing season (December-January), its unique growing environment and natural climate create Flower Champion's distinctive flavors. We only begin natural processing when the sugar content of harvested red fruits reaches above 30.

During the first two days of natural processing, we must maintain the moisture of the red fruits to allow their fructose to fully begin fermentation reactions. At the same time, the high-altitude geographical location allows the processing plant's nighttime temperature to drop to around 12 degrees Celsius, preventing over-fermentation odors due to excessive heat. When the temperature is higher at noon, we promptly provide shade to prevent sunburn on the red fruits. We only select fully red, completely mature coffee cherries, all hand-picked, dried on African raised beds, with limited fruit layer thickness and continuous 24-hour scheduled turning to ensure even sun-drying and ventilation, more accurately controlling the fermentation degree.

Hand Brewing Method

For hand-brewing Flower Champion: Use 15g of coffee, 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 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, to prevent sudden rainfall, thick plastic sheets are used for wrapping. This allows the red fruits to ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, when the moisture content of the green coffee beans drops to around 13%, the natural processing is stopped. The beans are packed in jute bags and stored in natural conditions at 12-22°C with 40-50% humidity for about 50 days of bean 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)

Manufacturer: Coffee Workshop
Address: No. 10 Baoqian Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Manufacturer contact: 020-38364473
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