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Is Sidamo Guji Coffee Delicious? Sidamo Coffee Brewing Methods

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange Please follow Coffee Workshop (WeChat official account cafe_style) The Guji processing station is located in the buku abel village at an altitude of 2200 meters. From the very beginning of its cultivation, it was chosen for a noble environment - humus-rich reddish-brown soil, and provided with shade and care from Enset trees, allowing Guji to receive ample sunlight and develop rich flavors without consuming excessive nutrients

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Hua Kui Processing and Origin

The Hua Kui processing station is located in Buku Abel village at an altitude of 2200 meters. From the beginning of its cultivation, it was chosen for its noble "family environment" - humus-rich reddish-brown soil, and provided with shade protection from "Enset" trees. This allows Hua Kui to receive sufficient sunlight and develop 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 Hua Kui'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 humidity of the red cherries to allow their fruit sugars to fully begin fermentation. Simultaneously, the high-altitude geographical 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 shade to prevent sun damage to the red cherries. Only fully ripe, all-red coffee cherries are selected, all hand-picked, dried on African raised beds, with controlled cherry layer thickness and continuous turning every 24 hours to ensure even drying and ventilation, allowing more precise control over fermentation degree.

Pour Over Brewing Method

Pour over Hua Kui. 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, bloom for 27 seconds, then pour to 105g and pause. Wait until the water level drops to half, then slowly continue pouring until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

At night, to prevent sudden rainfall, thick plastic sheets are used for covering. This allows the red cherries to ferment and dehydrate at lower 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 bagged in jute bags and stored in warehouse conditions of 12-22°C temperature and 40-50% humidity for about 50 days for bean resting and further dehydration. When the green coffee moisture content reaches around 10%, they are transported to the processing station 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 raised beds)

Manufacturer: Coffee Workshop 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

Producer: Local small farmers

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

Sidamo Coffee Characteristics

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

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 mountains, with a highland barrier of 3200 meters altitude and about 30 kilometers width between the two regions. 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 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 processed coffee from the "Buku Abel" estate and processing station is called "Hua Kui."