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 the length of the development time and the drop temperature, to observe their impact on flavor.

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

After reviewing those flavor descriptions, I decided on a faster roast profile with a shorter Maillard reaction. Given the beans' high density and hardness, I started with high heat for dehydration, then reduced the heat to enter first crack, minimizing the loss of delicate aromatic compounds such as florals.

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, 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. On the cupping table, I detected green tea, jasmine, lime, and sugarcane. The mouthfeel is light and clean, with soft, fresh acidity. However, the finish is weak, leaving only some sweetness in the mouth. It is very light-bodied, more like drinking tea than coffee.

Second Batch: The dry fragrance reveals yellow lemon, floral, and black tea aromas with distinct citrus tones. Cupping brought black tea, yellow lemon, caramel, and jasmine. 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. It is 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. On the table, I detected caramel, mature yellow lemon, osmanthus, cream, and stone fruit. On entry, the tea character remains but the tea aroma is less pronounced than in the first two batches. 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.

FrontStreet Coffee Recommendation

If the floral, citrus, and tea-like profile of this washed Guji appeals to you, FrontStreet Coffee's Yirgacheffe line is a natural companion. The washed Yirgacheffe daily drinker is known for white jasmine, bright citrus and lemon acidity, and a tea-like body, and it is an accessible first step into the Ethiopia region at roughly 1,700-2,100 meters, with trees planted above 1,800 meters.

For a natural-process take, FrontStreet Coffee's Huakui comes from Hambella in the Guji zone of Sidamo. The 200-hectare farm uses a traditional natural method: ripe cherries are dried on raised beds for 21 days, turned constantly for even drying, and checked every three to five days for defective or moldy beans, which are removed by hand. After a light-medium roast, it shows a light fermented wine aroma, florals, citrus, and mango, with honeyed sweetness, cocoa notes, a hint of spice, a full body, and a lasting finish.

Another Sidamo natural worth trying is FrontStreet Coffee's Hamasho. The Hamasho washing station is a regular on Ethiopian green bean competition lists, and its coffee is mainly drawn from JARC (Jimma Agricultural Research Center) 74-series disease-resistant varieties. The small-beaned 74158 is especially floral and fruity, with perfume lemon, strawberry, and star fruit aromas on the nose and clear strawberry, star fruit, and green grape sweetness on the palate, followed by a soft floral lift.