Sidamo Coffee Bean Characteristics, Flavor Description, Region Information, and Estate Details

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Coffee Information

Coffee Country of Origin: 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
Factory Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging Method: 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 Notes: Passion fruit, rose floral aroma, strawberry jam

The coffee flavors of Sidamo are incredibly diverse, as 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 production area is located in southern Ethiopia. The industry here is primarily agriculture-based, with coffee growing areas situated around the Great Rift Valley.

Hambella (generally translated as "Hambella") is located in Ethiopia's largest coffee-producing region, Guji (GUJI), and administratively belongs to the Oromia Region. Hambella is separated from Yirgacheffe's Kochore region to the west by mountains, with a highland barrier at 3200 meters altitude and about 30 kilometers wide between the two production areas. To the southeast, east, and north, it borders Guji's Shakiso, Uraga, and Kercha sub-regions, making it Ethiopia's highest-altitude coffee sub-region (Harrar is Ethiopia's highest-altitude main production 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 process coffee from the "Buku Abel" estate and processing plant is called "Huang Kui" (Flower Champion).

Awards

Cupping Notes: Passion fruit, rose floral aroma, strawberry jam, berry sweetness and acidity, peach pulp, black tea finish

2016/2017 Season:
Ethiopia National Taste of Harvest Competition - Champion
2017 Regional Africa Taste of Harvest Competition - Second Place

Processing Details

The Huang Kui processing plant 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" - fertile humus-rich reddish-brown soil, and provided with shade protection from "Enset" trees. This allows Huang Kui to receive sufficient sunlight and develop rich flavors without consuming excessive nutrients, thereby retaining more essential substances within the coffee fruit. During the harvest and processing season (December-January), its unique growing environment and natural climate create Huang Kui's distinctive flavors. We only begin natural processing when the sugar content of the harvested red cherries reaches above 30. During the first two days of natural processing, we ensure the moisture of the red cherries to allow their fruit sugars to fully begin fermentation. Simultaneously, the high-altitude location allows the processing plant's nighttime temperature to drop to around 12 degrees Celsius, preventing over-fermentation odors due to excessive heat. When the temperature is higher at noon, we promptly provide shade 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 fruit layer thickness and continuous turning every 24 hours to ensure even drying and ventilation, more accurately controlling the fermentation degree.

To prevent sudden rainfall at night, thick plastic sheets are used for wrapping. This allows the red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, when the moisture content of the raw coffee beans drops to about 13%, the natural processing is stopped. The beans are then packed in jute bags and stored in warehouses under natural conditions of 12-22 degrees Celsius and 40-50% humidity for about 50 days of bean resting and further dehydration. When the moisture content of the raw beans reaches around 10%, they are transported to the processing plant for hulling, screening, and sale.

Brewing Method

For pour-over Huang Kui: Use 15g of coffee, ground to medium-fine (Fuji ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water and let bloom for 27 seconds. Continue pouring to 105g and pause. Wait until the water level drops to halfway, then slowly pour until reaching 225g total. Avoid the 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