Sidamo Guji Coffee Region Introduction and Brewing Guide

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Hand-poured Flower Queen. 15g of coffee grounds, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 filter cup, water temperature 91-93°C. First infusion with 30g of water for 27 seconds pre-infusion, then inject to 105g and stop. Wait until the water level drops to half before continuing to pour. Slowly pour until reaching 225g total, discarding the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

At night, to prevent sudden rainfall, thick plastic covers are used for wrapping. This allows the red coffee cherries 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 warehouse conditions of 12-22°C and 40-50% humidity for about 50 days of bean conditioning and further dehydration. When the moisture content reaches around 10%, they are transported to the processing plant for hulling, screening, and sale.

Coffee Origin Information

Coffee Producing 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: Cafe Style
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 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 varieties

Producer: Local small farmers

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

Sidamo Coffee Characteristics

Sidamo coffee offers extremely diverse flavors because different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences and characteristics in the coffee produced by each town area. The Sidamo growing region is located in southern Ethiopia, where agriculture dominates the industry, and coffee growing areas surround the Great Rift Valley. Sidamo coffee flavors are extremely diverse because different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences and characteristics in the coffee produced by each town area.

Hambella Region Overview

Hambella (generally translated as "Hanbella") is located in Ethiopia's largest coffee producing region, Guji, and administratively belongs to the Oromia Regional State. Hambella's western side faces Yirgacheffe's Kochore region across mountains, with the two production areas separated by highland terrain at 3200m altitude and about 30km wide. It borders Guji's Shakiso, Uraga, and Kercha sub-regions to the southeast, east, and north respectively, 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 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 processed coffee from "Buku Abel" estate and processing plant is called "Flower Queen."

Awards and Recognition

Cupping Notes: Passion fruit, rose floral aroma, strawberry jam, berry sweetness and acidity, peach flesh, 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 - Second Place

2017 Africa coffee competition - Second Place

Flower Queen Processing Details

The Flower Queen processing plant is located in Buku Abel village at an altitude of 2200 meters. From its initial cultivation, it was chosen for a noble "family environment" - rich, humus-filled reddish-brown soil, and provided with "Enset" tree shade protection. This allows Flower Queen to receive sufficient sunlight and develop rich flavors without 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 moisture content of the red cherries to allow their fructose to fully begin fermentation reactions. Meanwhile, the high-altitude geographic location allows the processing plant's nighttime temperature to drop to around 12°C, preventing over-fermentation odors due to excessive heat. When temperatures are higher at noon, we promptly provide shading to prevent sun-scald of 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 natural drying and ventilation, more accurately controlling the fermentation degree.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473