Sidamo Flower Queen Coffee Brands and Sidamo Coffee Brewing Steps

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Coffee Origin Information

Coffee Country: Africa, Ethiopia

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

Coffee Variety: Heirloom, Ethiopian native varieties

Production Altitude: 2250-2350M

Quality Grade: G1

Processing Method: Natural (African drying beds)

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Content: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Degree: Light roast

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350m

Processing Method: Natural

Variety: Local native Heirloom

Producer: Local smallholders

Flavor Notes: Passion fruit, rose floral, strawberry jam

Sidamo Regional Characteristics

Sidamo coffee flavors are incredibly diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, creating distinct differences and characteristics in coffee produced by each town area. The Sidamo production zone is located in southern Ethiopia. Agriculture dominates the industry here, with coffee growing areas situated around the Great Rift Valley.

Hambella Region Details

Hambella (generally translated as "Hanbella") is located in Ethiopia's largest coffee producing region, Guji, administratively belonging to the Oromia Regional State. Hambella's west faces Yirgacheffe's Kochore across mountainous terrain, with the two production zones separated by highlands reaching 3200 meters in altitude and about 30 kilometers in width. To the southeast, north, and south, it borders Guji's Shakiso, Uraga, and Kercha sub-regions respectively, making it Ethiopia's highest altitude coffee sub-production zone (Harrar is Ethiopia's highest altitude main production zone).

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 approximately 1100 tons.

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

Award Recognition

Cupping Notes: Passion fruit, rose floral, strawberry jam, berry sweet and sour, peach flesh, black tea finish

2016/2017 Season:

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 Details

The Flower Queen processing station is located in Buku Abel village at an altitude of 2200 meters. From its initial cultivation, it was chosen for its noble "family environment" - fertile humus-rich reddish-brown soil, and provided with shade protection from "Enset" trees, allowing Flower Queen to receive sufficient sunlight to produce rich flavors while not consuming excessive nutrients, thereby retaining 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' moisture content to allow their fruit sugars to fully begin fermentation reactions. Meanwhile, the high-altitude location allows the processing station's nighttime temperature to drop to around 12 degrees Celsius, preventing over-fermentation odors due to excessive heat. When temperatures are higher at noon, we promptly provide 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 24-hour continuous regular turning to ensure even drying and ventilation, more precisely controlling fermentation degree.

At night, to prevent sudden rainfall, thick plastic sheets are used for covering. 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 natural conditions at 12-22 degrees Celsius with 40-50% humidity for about 50 days of green bean resting and further dehydration. When the green bean moisture content reaches around 10%, they are transported to the processing station for hulling, sorting, and sale.

Brewing Recommendations

For pour-over Flower Queen: 15g coffee, medium-fine grind (Fuji ghost tooth grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour 30g water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops to halfway before continuing to pour slowly until reaching 225g total. Avoid the final tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473