Sidamo Coffee Introduction, Sidamo Coffee Flavor Description

Coffee Origin Information

Country of Origin: Ethiopia

Region: Sidamo

Estate: Hambela Estate

Variety: Heirloom

Altitude: Above 1900 meters

Processing Method: Natural Process, Raised Bed Drying

Roast Level: Light to Medium

Flavor Profile: Apricot, honey, sweet and tart plum, smooth texture, green tea finish

Ethiopian Coffee Grading System

Ethiopian coffee beans are graded based on defect ratios, similar to Indonesian beans which are mainly classified into 6 grades, G1-G6. Ethiopia also adopts this method. The highest grades for washed beans are G1 and G2, while for natural process beans, the highest grades are G1 and G3.

Washed Process: Grade-1, Grade-2 (G1 > G2)

Natural Process: Grade-1, Grade-3 to Grade-5 (G1 > G3 > G4 > G5)

Regional Information

Region: Oromia, Ethiopia

Variety: Ethiopian Heirloom

Altitude: 2000m

Processing Method: Washed

Manufacturer: Coffee Workshop

Address: No. 10 Bao'an Qianjie Street, Yuexiu District, Guangzhou, FrontStreet Coffee

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk coffee beans

Roast Level: Green beans, roasted coffee beans

Sugar Content: Sugar-free

Origin: Ethiopia

Roast Degree: Light roast

Ethiopian Coffee Regions

Various coffee cultivation methods can be found in Ethiopia: from extensive wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations. Approximately 50% of coffee is grown at altitudes above 1500 meters. Based on these four different production methods, Ethiopia can be divided into nine major coffee-producing regions, including five specialty coffee regions: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, as well as four commercial bean regions: Djimmah, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing methods, and different processing methods affect the flavor. Currently, natural processing accounts for about 80%, while washed processing accounts for about 20%.

Processing Method

This micro-lot coffee fruit first undergoes manual selection of 100% Red Cherry, then uses Agared equipment to remove the skin and pulp. The beans with mucilage are then fermented in fermentation tanks for 36 hours, followed by 4 hours of soaking. They are placed on 30x1.8 meter drying beds for drying before hulling. After manual selection to achieve G1 grade, they are packaged in GrainPro bags with an outer jute bag.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473