Flavor Profile of Ethiopian Honey-Processed Coffee Beans | Brewing Guide for Guji Chirissa Honey Process Coffee

Ethiopia Guji Chirissa

Honey Processed Ethiopian Coffee Beans

Before sun-drying on African beds, local traditional depulpers are used to remove the pulp while preserving approximately 20-30% of the mucilage. The coffee is then placed directly on African beds for dry fermentation for 48 hours. This method creates slight fermentation flavors in the coffee's mucilage and enhances sweetness.

After fermentation is complete, the coffee cherries are placed in washing channels to be cleaned, removing any remaining mucilage from the beans. They are then returned to the African beds until dried to a moisture content below 11%, followed by initial aging locally before export. This honey processing method differs from those in Central American countries, resulting in a softer style while achieving higher sweetness and body, while preserving Ethiopia's most distinctive floral and fruity characteristics.

This year's first Ethiopian coffee comes from the Kilenso Mokonisa village in Guji, processed by the Kilenso processing station and selected by green bean supplier Tri-Up. The Kilenso processing station was established in 1997 and operated by Nardos Coffee Trading Company. In addition to coffee cherries from their own 150-hectare farm, they also collect from approximately one thousand coffee farmers in eleven surrounding villages! This natural processed bean features a well-structured citrus profile with rich aroma and flavor.

This year, the bean supplier named it after the "Chirissa" family, the source of the green beans. The flavor profile this year is more complete, with changes in post-processing methods. For example, during the drying process, the honey processed coffee was specifically moved under tree shade, resulting in fuller body and solid sweetness!

Coffee Details

Region: Guji, Chirissa

Processing: Honey Process

Variety: Heirloom Mixed Varieties

Grade: G1

Roast Level: Light-Medium

Flavor Notes: Honey/Pomelo/Apple

Honey processing is quite rare and relatively new in Ethiopia. We highly recommend it to friends who love Ethiopian coffee—experience the different taste sensations brought by this processing method!

FrontStreet Coffee's Pour-Over Brewing Method:

Coffee Beans: 15 grams

Coffee-to-Water Ratio: 1:15

Hot Water Amount: 225 grams

Temperature: 89-92°C. Most Ethiopian coffees are lightly roasted to preserve more floral and fruity aromas. Lightly roasted beans have denser structure and are more extraction-resistant. Therefore, FrontStreet Coffee recommends using higher water temperature for extraction.

Grind Setting: Pour-over grind setting. Each brand produces different particle shapes and sizes. FrontStreet Coffee recommends a slightly finer grind, approximately setting 3-4 on a Fujiyama grinder.

Total Brewing Time: About 2 minutes. Coffee bean roast level, density, grind setting, and dripper design all affect flow rate. We recommend friends enjoy the fun of brewing experimentation.

FrontStreet Coffee's Pour-Over Method:

The first pour should be about 40 grams, with a bloom of about 25-30 seconds. After blooming, the second pour should be about 50 grams. When the water level is almost drained, the third pour should be about 65 grams. When the water level is almost drained again, the final pour should be about 65 grams. During the pour-over process, the scale should show the sequence: 40-90-155-220 grams. The final extracted coffee liquid should be about 190cc.

All pours should be done in circular motions, starting from the center and moving outward, then from outside to inside.

Required Equipment for Pour-Over: Grinder (we can grind for you), pour-over kettle, dripper, filter paper, scale (recommended), server (any container that can support the dripper), hot water (about 90°C, do not use boiling water).

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473