Introduction to Ethiopia Sidamo Guji Fruit Wine Coffee Beans - Sidamo Coffee Introduction

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The Guji Region of Ethiopia

The Guji production area in southern Ethiopia borders the Sidamo and Gedeo regions. The territory features towering mountains, highlands, plateaus, valleys, and plains, with diverse topography. The region's geology consists of nutrient-rich, well-drained volcanic soil, with soil depths reaching nearly two meters and surface soil appearing dark brown or brown. The area's greatest advantage lies in maintaining soil fertility through natural organic matter cycling, using withered leaves and fallen debris from surrounding trees, as well as plant residues, as natural fertilizers.

Ethiopia's Eight Major Coffee Growing Regions

Ethiopian coffee primarily comes from eight major production regions: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe.

The Renowned Coffee Regions of Ethiopia

Ethiopian coffee is highly regarded in Taiwan, with particular interest and love for the three famous production regions: Harrar, Sidamo, and Yirgacheffe. The Sidamo production region is located in southern Ethiopia. Agriculture dominates the local industry, with coffee growing areas situated around the Great Rift Valley. Hawassa is the largest town in Sidamo province and serves as an important coffee export hub. Sidamo coffee offers extremely diverse flavors due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in coffee produced from each town area.

Shakisso, located in Guji, Oromia region in the south, borders Sidamo and Gedeo. This area contains many mine pits that were previously used for gold mining, leaving numerous holes throughout the coffee growing areas, making it dangerous to walk between coffee plantations. Shakisso is a unique production area within Guji/Sidamo, even within Sidamo it's a remote region far from most coffee-producing areas, with gold mining being another famous local product. Factors such as miners, land, and ethnicity also caused instability in the region in 2006. Therefore, the biggest challenge facing this area today is the need for manpower to maintain the growing areas and harvest coffee. Local small-scale farmers began growing organic coffee in 2001 and work closely with medium-sized coffee producers who are experienced in growing forest coffee in highland areas.

Gigessa Processing Station

The products from the Gigessa processing station in Guji are privately owned by the Faysel Abdosh family. The coffee grows on volcanic mud soil at altitudes ranging from 1,750 to 1,900 meters. If you follow coffee slightly, you might have heard of the green bean company Ninety Plus—their Nekisse product is selected from Shakisso in Guji.

Distinct Flavor Profiles

The Guji Burtukaana smallholder natural process coffee and Guji Diima natural process coffee have significant differences—the former is vibrant and bold, while the latter is pure and clean!

FrontStreet Coffee's Recommended Brewing Parameters:

Pour-over: V60 dripper, Fuji R440 grind setting 3.5, water temperature around 90°C

French Press: Recommended grind setting 4, water temperature 90°C

Siphon: Recommended grind setting 4, water temperature 90°C-91°C

AeroPress: Recommended grind setting 3.5, water temperature 90°C

Important Notice :

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