Single Origin Coffee Bean Recommendation | Ethiopian Coffee | Sidamo Guji Bildiimoo

Single Origin Coffee Bean Recommendation - Sidamo Horse | Sidamo Shiro Mander

Product Name: Sidamo Guji Bildiimoo Lot#2

Country: Ethiopia

Region: Sidamo Guji

Grade: Grade 1

Processing Method: Washed Process

Variety: Ethiopian Heirloom

Altitude: 1900 meters

Flavor: Bright citrus acidity, floral notes, rich body, juicy aftertaste

The Origin Story

In the Nensebo region on the western side of Arsi, there is a private processing station - Gora Kone Washing Station - which collects coffee cherries from surrounding smallholder farmers. Nensebo is a small area within Ethiopia's Oromia region. Valleys account for 70% of the area, with the remaining land being drylands and highlands, while natural drinking-water sources occupy only 4.6%. Coffee is an important commercial crop, with a cultivation area exceeding five thousand hectares. The annual total production is approximately ten containers, comprising five containers of washed coffee and five of natural processed coffee. Typically, a batch consists of about 150 bags of parchment beans, equivalent to 100 bags of green coffee beans.

Farming Community

About eight hundred smallholder farmers deliver small quantities of coffee cherries to the processing station daily. Typically, each farmer owns less than one hectare of farmland, and most grow coffee organically, largely using organic compost. A single coffee tree produces no more than two hundred grams of green coffee beans, and farmers usually have fewer than 1,500 coffee trees per hectare.

Processing Method

Before production begins, farmers manually sort the hand-picked coffee fruits into ripe and unripe categories. After the pulp is removed with an Agarde depulper, density grading is performed. The parchment beans are then fermented in water for about 24-48 hours, the duration depending on weather conditions. Through the water flow in channels, parchment beans of different densities are separated again. Before being moved to the drying beds, they are soaked in clean water for approximately 12-24 hours. The beans are first dried in a shaded area, then, depending on weather conditions, sun-dried on African raised beds for 10-12 days. During noon and at night, the coffee beans are covered with black mesh nets.

FrontStreet Coffee Recommendation

For a bright, clean washed Ethiopian cup like this one, FrontStreet Coffee's washed Ethiopia Yirgacheffe is a reliable everyday pick, with jasmine florals, bright citrus acidity, and a tea-like finish. If you would like to explore the same Guji highlands through a different process, the natural FrontStreet Ethiopia Huakui - grown in Hambella - pours out a juicy, fruit-forward cup of mango, citrus, and honey with a soft wine aroma.