FrontStreet Coffee Ethiopia Sidamo Washed Guji Roast Curve and Cupping Analysis

FrontStreet Coffee's Washed Ethiopia Sidamo Guji Roasting Curve & Cupping Analysis

Recently, I've been working with a new batch of FrontStreet Coffee's washed Ethiopia Sidamo Guji beans. I fixed the pre-first-crack curve and then experimented only with changing the development time length and drop temperature to observe their impact on flavor.

This FrontStreet Coffee Sidamo Guji coffee bean shows distinct floral notes, lemon and citrus tones, lime-like acidity, with peach aromas emerging as it cools.

After reviewing these flavor descriptions, I decided to use a faster roast profile with reduced Maillard reaction time. Given the beans' high density and hardness, I started with high heat for dehydration, then reduced the heat to enter the first crack, minimizing the loss of delicate aromatic compounds like floral notes.

For daily production needs, I chose a 550g batch size (full load) for roasting.

Charge Temperature: 200°C
Yellowing Point: 154°C @ 5:20
First Crack: 183.5°C ±0.5°C @ 8:20 ±3 seconds

I adjusted three roast curves by changing only the drop temperature and development time:

First Batch: 190.5°C @ 1:20
Second Batch: 191°C @ 1:40
Third Batch: 192°C @ 2:00

Cupping Results (Next Day):

First Batch: The dry fragrance shows distinct green tea and floral aromas. When cupping, I detected green tea, jasmine, lime, and sugarcane notes. The mouthfeel is light and clean, with soft, fresh acidity. However, the finish is weak, leaving only some sweetness in the mouth. That said, it's very light-bodied, more like drinking tea than coffee.

Second Batch: The dry fragrance reveals yellow lemon, floral, black tea aromas with distinct citrus tones. When cupping, I found black tea, yellow lemon, caramel, and jasmine notes. The flavors become richer and more substantial at this roast level. The initial acidity is lower than the first batch, with sweetness perceived more quickly and at a higher level. However, it's not as clean and bright as the first batch, but more balanced overall.

Third Batch: The dry fragrance presents mature citrus, caramel, and osmanthus aromas. When cupping, I detected caramel, mature yellow lemon, osmanthus, cream, and stone fruit notes. On entry, while the tea character remains, the tea aroma is less pronounced than in the first two batches. The aromatic complexity is higher but the tones are lower, with reduced clarity. The lively, bright acidity is gone, replaced by cream aromas, higher sweetness, and even fruity flavors.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473