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Sidamo Guji Coffee Bean Origins

Sidamo Guji coffee beans grow in the southernmost Ethiopian highlands at altitudes between 4600-7200 feet (Sidamo province). This is a famous specialty coffee region in southern Ethiopia, bordering Kenya, located southeast of Jimma and directly south of the capital. Typically characterized by distinct sweetness and widely preferred, its annual production is approximately 225,000 bags/60kg. The beans are slightly smaller than Longberry, greenish-gray in color. In Sidamo's natural drying fields, coffee is placed on hemp-net wooden racks, where workers take turns manually stirring the coffee under sunlight exposure. Natural processed Sidamo is usually exported as G4, while washed Sidamo is mostly exported as G2 grade due to its more refined processing compared to natural processing.

Diverse Coffee Flavors

Sidamo's coffee flavors are extremely diverse. Different soil types, microclimates, and countless native coffee varieties characterize the region, which features towering mountains, highlands, plateaus, valleys, and plains - creating diverse topography. The local geology consists of nutrient-rich, well-drained volcanic soil with depths of nearly two meters, with surface soil appearing dark brown or brown. The region's greatest advantage lies in maintaining soil fertility through organic matter cycling, using fallen leaves from surrounding trees or plant root residues as fertilizer.

Guji Coffee Bean Processing Methods

High-Rack Natural Processing

Drima Zede (Guji, the name of this Yirgacheffe) means "Best Approach" in the local dialect. According to information provided by the original manufacturer, this Yirgacheffe is a specialized product series developed based on 90+ years of experience. The ancient natural processing method makes it difficult to achieve pure flavors, but with 90+ technical support, Drima Zede only uses hand-selected fully ripe coffee cherries. The natural drying process involves meticulous continuous stirring to ensure uniformity. The final result is an exceptionally transparent and pure taste with significant variations between hot and cold temperatures, featuring captivating fruit, floral, and oak barrel aromas.

Traditional vs. Improved Natural Processing

Traditional Ethiopian natural processing involved directly spreading wild-harvested coffee fruits on the ground for sun exposure. This method had two disadvantages:

1. Post-harvest beans were not specially screened or processed, with uneven appearance and maturity levels mixed together, resulting in a rough process and unstable bean quality prone to defects.

2. Farmers typically used any available empty space near their homes for processing, so the ground often contained impurities or dirt, making coffee susceptible to contamination by off-flavors.

Improved Natural Processing Method

The improved natural processing method addresses the two disadvantages of traditional methods:

1. During harvesting, only fully mature dark red coffee cherries are picked. Before sun exposure, beans undergo defect screening at the processing plant to ensure uniform size and maturity.

2. Next, elevated wooden frames or entire drying racks are used for natural processing, avoiding the risk of beans picking up off-flavors from ground contact. During the drying process, beans are carefully monitored to ensure uniform water loss. Every three to five days, coffee workers manually screen out defective and moldy beans. Thus, by the time drying is complete and beans enter the facility for pulp and fruit removal, the vibrantly dark red coffee cherries have already achieved a grade with very few defects.

Raw Bean Analysis

Sidamo coffee raw beans are slightly grayish, with some areas being coarse while others are fine. They possess both gentle and bright acidity, moderate body, sweet and spicy flavors, making them one of the garden coffees of Ethiopia's southern highlands. Unlike typical African coffees, Sidamo has clear fruit acidity, smooth mouthfeel, and refined floral and herbaceous aromas.

Guji Coffee Bean Details

Country: Ethiopia
Region: 90+SNNP, Sidama (Sidamo)
Altitude: 1750-2000 meters
Processing: Natural Process
Variety: Ethiopian Heirloom
Roast Level: Light Roast
Flavor Notes: Floral aroma, nectarine, tropical fruits, blackberry, blueberry, plum, cream, cinnamon
Acidity: Medium-High

About Ninety Plus Coffee

Ninety Plus Coffee, a specialty coffee supplier from the United States, was founded in 2006.

"Ninety Plus" doesn't refer to all coffees scoring above 90 points in evaluations. Good coffee may be available one year and not the next, sometimes appearing in different estates with various flavor characteristics. "Ninety Plus" refers to a top-tier coffee series of 13 flavor profiles. These coffees come exclusively from American specialty coffee creators - Ninety Plus Coffee. All are Ethiopian heirloom varieties, matured in ecological environments, and processed to artistic standards for flavor optimization.

Processing is Ninety Plus's specialty. They separate these coffees by variety, microclimate, and harvest timing, tasting each individually and designing specific processing methods for each flavor profile to achieve distinct characteristics - much like major fashion brands meticulously researching and dedicating themselves to creating artistic craftsmanship. Natural products undergo extensive refinement and improvement before reaching their most beautiful form to be presented to everyone.

New season products may cancel the original L grading system (original L7\L12\L39\L139), with product and product line divisions instead based on more significant flavor distinctions. Product lines are divided into four major series: NinetyPlus Ethiopia, NinetyPlus Panama, Ninety Levelup, and NinetyPlus Limited.

Guji Coffee Bean Roasting Analysis

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

Roaster: Yangjia 600g semi-direct flame

Using quick-frying mode, preheat the roaster to 200°C and load beans. Set the damper to 3. After 30 seconds, adjust heat to 150°C while keeping the damper unchanged. Return temperature point at 1'32", 103.7°C. Dehydration time at 5'21", when the bean surface turns yellow and grassy aroma completely disappears. Adjust heat once at 150°C when dehydration is complete, then reduce heat to 100°C and adjust damper to 4.

At 8 minutes and 45 seconds, the bean surface shows ugly wrinkles and black spots, with the obvious transition from toast aroma to coffee aroma - this can be defined as the prelude to first crack. First crack begins at 9'00. At this point, listen carefully for the first crack sound and reduce heat to 80°C, fully open damper to 5 (heat adjustment must be very careful, not so low that cracking stops). 1'55" after first crack, unload at 195°C.

Guji Coffee Bean Brand Recommendations

The 90+ Guji coffee beans roasted by FrontStreet Coffee offer complete assurance in both brand and quality. More importantly, they provide excellent value - a half-pound (227g) package costs only 90 yuan. Calculating at 15g per single-origin coffee serving, one package can make 15 cups of coffee, with each cup costing only about 6 yuan. Compared to café prices that often reach dozens of yuan per cup, this represents exceptional value.

FrontStreet Coffee: A Guangzhou-based roastery with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. They also provide online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473