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How is the Market for Sidamo Haguai Coffee Beans? Which Brand of Sidamo Coffee is Best?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional Barista Exchange - Follow Coffee Workshop (WeChat official account: cafe_style) Ethiopian Sidamo Shakisso Natural Country: Ethiopia Region: Guji Zone Altitude: 2250-2350m Processing Method: Natural Variety: Local Heirloom Producer: Local smallholders Flavor: Passion fruit, rose floral aroma, strawberry jam. The coffee flavor profile of Sidamo

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350 meters

Processing Method: Natural

Variety: Local Heirloom

Producer: Local smallholders

Flavor: Passion fruit, rose aroma, strawberry jam

Sidamo's Diverse Coffee Characteristics

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 area. The Sidama region is located in southern Ethiopia, where agriculture dominates the economy. Coffee growing areas surround the Great Rift Valley. The diversity in soil components, regional microclimates, and innumerable heirloom coffee varieties results in significant variations and unique characteristics in coffee from different town areas.

Hambella Region

Hambella (commonly translated as "Hanbella") is located in Ethiopia's largest coffee-producing region, Guji, administratively belonging to the Oromia Regional State. Hambella faces Yirgacheffe's Kochore across mountains to the west, with a 3200-meter-high, 30-kilometer-wide plateau separating the two regions. To the southeast, east, and north, it borders Guji's Shakiso, Uraga, and Kercha sub-regions respectively, making it Ethiopia's highest-altitude coffee sub-region (Harrar is Ethiopia's highest-altitude main region).

Currently, there are about 20 processing stations of various scales in the Hambella region. DW Company has four estate processing stations in Hambella's core Dimtu region: "Buku Abel," "Buku Saysay," "Haro Soresa," and "Tirtiro Goye," with an annual coffee production of about 1100 tons.

Among all these estates and processing stations, only the natural process coffee from the "Buku Abel" estate and processing station is called "Flower Queen."

Awards and Achievements

Cupping Profile: Passion fruit, rose aroma, strawberry jam, berry acidity and sweetness, peach flesh, black 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 Queen Processing

The Flower Queen processing station is located in Buku Abel village at an altitude of 2200 meters. From its cultivation, it was chosen for its noble "family environment" - fertile, humus-rich reddish-brown soil - and provided shade protection by "Enset" trees. This allows Flower Queen to receive ample sunlight and develop rich flavors without consuming excessive nutrients, thereby preserving more essence within the coffee cherries. During the harvest and processing season (December-January), its unique growing environment and natural climate create Flower Queen's distinctive flavors. We only begin natural processing when the sugar content of harvested red cherries reaches above 30.

During the first two days of natural processing, we ensure the red cherries maintain humidity, allowing their fructose to fully begin fermentation. Meanwhile, the high-altitude location enables the processing station's nighttime temperature to drop to around 12°C, preventing over-fermentation odors due to excessive heat. When noon temperatures become high, we provide timely shading to prevent sun damage to the red cherries. We only select fully red, completely mature coffee cherries, all hand-picked, dried on African raised beds, with limited cherry layer thickness and continuous 24-hour scheduled turning to ensure even drying and ventilation, more accurately controlling fermentation degree.

Brewing Recommendations

For pour-over Flower Queen: Use 15g of coffee, ground to medium-fine (Fuji Royal's hand 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 pause. Wait until the water level drops to half before continuing to pour, slowly pouring until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

At night, thick plastic sheeting is used to wrap the cherries to prevent sudden rainfall. This allows the red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, when the moisture content of green coffee beans drops to around 13%, natural processing is stopped. The beans are packed in jute bags and stored in warehouses 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 processing stations for hulling, sorting, and sale.