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Ethiopian Sidamo Shakisso Natural - Flower Champion Coffee Beans

01 | Introduction to Flower Champion Coffee Bean Growing Region

Hambella (generally translated as "Hambella") is located in Guji, the largest coffee-producing region in Ethiopia, and administratively belongs to the Oromia region. Hambella is separated from Yirgacheffe's Kochore region by mountains to the west, with a 3,200-meter-high, 30-kilometer-wide highland barrier between the two regions. To the southeast, east, and north, it borders Guji's Shakiso, Uraga, and Kercha sub-regions respectively, making it the highest-altitude coffee sub-region in Ethiopia (Harrar is the highest-altitude main coffee-producing region in Ethiopia).

Currently, there are nearly 20 processing plants of various scales in the Hambella region. DW Company has four estate processing plants in the Dimtu core area of Hambella: "Buku Abel," "Buku Saysay," "Haro Soresa," and "Tirtiro Goye."

Among all these estates and processing stations, only the sun-dried coffee from the "Buku Abel" estate and processing plant is called "Flower Champion Coffee Beans."

Buku Abel is a small village surrounded by mountains on the African continent at an altitude of 2,280 meters. December is its coffee harvesting season each year. During this time, the mountains are covered with bright red, ripe coffee cherries, neatly arranged on African drying beds in the village—this is where "Flower Champion Coffee Beans" are processed.

Green Bean Information

Product Name: Ethiopia Natural Sidamo G1 Flower Champion Coffee Beans

Coffee Origin: Africa, Ethiopia

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

Coffee Varieties: Heirloom, Ethiopian native varieties

Production Altitude: 2250-2350m

Quality Grade: G1

Processing Method: Natural sun-dried (African drying beds)

Awards

2016/2017 Harvest Season: Champion of Ethiopia National Taste of Harvest Competition

2017 Regional Africa Taste of Harvest Competition: Runner-up

02 | Flower Champion Coffee Bean Processing Method

During the harvest and processing season (December-January), its unique growing environment and natural climate create the distinctive flavors of Flower Champion. We only begin sun-drying when the sugar content of harvested red cherries reaches above 30. In the first two days of sun-drying, we ensure the moisture of the red cherries to allow their fructose to fully start the fermentation reaction. Meanwhile, the high-altitude location allows the processing plant's nighttime temperature to drop to around 12°C, preventing over-fermentation odors due to excessive heat. When temperatures are higher at noon, we promptly provide shade to prevent sun-drying damage to the red cherries.

From the beginning of its cultivation, it was chosen for a noble "family environment"—humus-rich reddish-brown soil, and given shade protection from "Enset" trees, allowing Flower Champion to receive sufficient sunlight and develop rich flavors while not consuming excessive nutrients, thereby retaining more essence within the coffee cherries.

Only fully red, completely mature coffee cherries are selected, all hand-picked, dried on African racks, with limited fruit layer thickness and continuous turning every 24 hours to ensure even sun-drying and ventilation, and more precise control of fermentation degree.

At night, thick plastic sheets are used to wrap them to prevent sudden rainfall. This allows the red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of sun-drying processing, when the moisture content of green coffee beans drops to around 13%, the sun-drying process stops, and they are packed in jute bags and stored in natural conditions at 12-22°C and 40-50% humidity for about 50 days of bean resting and further dehydration. When the green bean moisture content reaches around 10%, they are transported to the processing plant for hulling, screening, and sale.

03 | Flower Champion Coffee Bean Green Bean Analysis

The variety is local native varieties, small-grain types, relatively round in shape, very small beans, mostly between 14-15 mesh.

Natural Sidamo: Beans are smaller than Longberry, greenish-yellow. Significant variation in bean size.

Washed Sidamo: Green coffee beans are slightly bluish-green. Significant variation in bean size.

[Natural Flower Champion Roasted Beans]: Light roast degree, lighter color, no silver skin.

[Washed Flower Champion Roasted Beans]: Slightly darker roast degree, darker color, silver skin residue on the center line.

04 | Flower Champion Coffee Bean Roasting Analysis

Beans with such magnificent flavors are certainly not suitable for medium-dark roasting. Therefore, this coffee is best prepared using light slow roasting to best reflect its rounded, sweet characteristics and rich floral and fruit aromas.

This coffee's beans are relatively small, with moisture content, and absorb more heat during the roasting process, with a relatively fast Maillard reaction process.

In the first roast, I used a higher drop temperature, with 160 heat before the coffee beans dehydrated and turned yellow, to ensure sufficient heat to continue through the first crack, directly developing to the second crack, determining the development curve.

In the second, third, and fourth roasts, same entry temperature of 200, same heat, gradually reducing heat during the roasting process as needed.

This batch was a quick-stir light roast:

Cupping:

Roasting Curve 2: Toast, hay

Roasting Curve 3: Berries, nuts

Roasting Curve 4: Fermented wine aroma, cream, tropical fruits, jackfruit

Therefore, we chose Curve 4

Roasting Curve 4, specific operation:

Using "Nordic Roast," heat the drum to 200°C, damper set to 3.5, after 1 minute adjust heat to 160°C, damper unchanged, adjust heat once at 140°C, reduce to 140°C, roast to 5'18", temperature 154°C, bean surface turns yellow, grassy smell completely disappears, dehydration complete, adjust heat to 105°C, damper open to 4;

At 8 minutes, bean surface shows ugly wrinkles and black streaks, toast smell clearly turns to coffee aroma, can be defined as the prelude to first crack, at this time listen carefully for the sound of first crack, start first crack at 8'37", reduce heat to 80°C, damper fully open (adjust heat very carefully, not too small to stop cracking sounds), drop at 198.1°C.

04 | Flower Champion Coffee Bean Brewing Analysis

Flavors of Flower Champion Coffee Beans

Recommended Brewing Methods for Flower Champion Coffee Beans—Pour-over and Siphon

As for brewing methods, pour-over and siphon brewing are optimal. When grinding, you can smell the overwhelming sun-dried fruit aroma, with noticeable sweetness.

Elegant and refined, sweet and charming. Flower Champion coffee beans emit extremely complex aromas, displaying extraordinarily outstanding mouthfeel that is difficult to describe.

V60 filter cup, 15g of powder, water temperature 89°C, grind 3.5,

Water-to-powder ratio close to 1:15

30g water for bloom, bloom time 28s

Stages: 30-105-90, time 2:03 (timing starts from bloom)

Mouthfeel: Smooth, layered, enhanced fermented berry sweetness

The produced wet aroma of fermented berries and fermented fruit wine is surprising, the entry is extremely smooth, transitioning to delicate body thickness, the emergence of ripe fruit's sweet and sour is truly stunning, prominent sweetness, clean, and the aftertaste performance is also quite excellent.

Flower Champion Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted Flower Champion Coffee Beans have full guarantees in both brand and quality. More importantly, they offer extremely high cost-performance—one 227-gram pack costs only 98 yuan. Calculating at 15g of powder per cup of coffee, one pack can make 15 cups of coffee, with each cup costing only about 6 yuan. Compared to café prices that often reach tens of yuan per cup, this is truly a conscientious recommendation.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473