Why Ethiopian Sidamo Guji Specialty Coffee Beans 'Hua Kui' Are Award-Winning and Captivating

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Awards & Recognition

2016/2017

Ethiopia National Taste of Harvest Competition - Champion

2016/2017 Harvest Season Ethiopia Coffee Competition - Champion

2017

Regional Africa Taste of Harvest Competition - Runner-up

2017 Africa Coffee Competition - Runner-up

Brewing Method

Hand-poured Flower Queen (Huang Kui). Using 15g of coffee, ground to medium-fine consistency (Fuji ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Processing Details

The Flower Queen processing station is located in Buku Abel village at an altitude of 2200 meters. During the harvest and processing season (December-January), its unique growing environment and natural climate create the distinctive flavor of Flower Queen. 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 maintain the moisture of the red cherries to ensure thorough fermentation of their fruit sugars. Meanwhile, the high-altitude location allows the processing station's nighttime temperature to drop to around 12°C, preventing over-fermentation odors that could result from excessive heat. When temperatures are higher at noon, we provide timely shading to prevent sun-damage to the red cherries.

At night, to prevent sudden rainfall, we wrap the cherries with thick plastic sheeting. 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 green coffee beans drops to around 13%, we stop the natural processing, pack them in jute bags, and store them in warehouse conditions at 12-22°C with 40-50% humidity for about 50 days of bean resting and further dehydration. When the green coffee bean moisture content reaches around 10%, they are transported to the processing plant for hulling, sorting, and sale.

Coffee Origin Information

Coffee Origin: Africa, Ethiopia

Coffee Estate: Guji, Hambella Wamena region, Dimtu city, Buku Abel estate

Coffee Variety: Heirloom, Ethiopian native variety

Production Altitude: 2250-2350m

Quality Grade: G1

Processing Method: Natural (African drying 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 green 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 smallholders

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

Tasting Notes

Dry Aroma: Fresh, roasted nuts, spicy notes

Wet Aroma: Chocolate

Crema Aroma: Nut oils, creamy notes

Sweetness: Light, red wine sweetness, honey

Acidity: Medium, fruit acidity, light and clear

Bitterness: Light, smooth

Flavor: Red wine sweetness and acidity balance

Body/Texture: Excellent, red wine-like mouthfeel

Aftertaste: Chocolate, nuts

Regional Characteristics

Sidamo coffee flavors are incredibly diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in coffee produced by each town and region. The Sidamo growing region is located in southern Ethiopia. Agriculture dominates the local economy, with coffee growing areas situated around the Great Rift Valley. Sidamo coffee flavors are incredibly diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in coffee produced by each town and region. The Sidamo growing region is located in southern Ethiopia. Agriculture dominates the local economy, with coffee growing areas situated around the Great Rift Valley.

Awards

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473