Washed Sidamo LOT2 | Introduction to Wenxiu Gutu Cooperative, Sidamo Washed Flavor

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Sidamo and Yirgacheffe: Ethiopia's Coffee Twins

Sidamo and Yirgacheffe are Ethiopia's coffee twins, each with its own strengths. However, as coffee evaluation becomes increasingly refined, the regional taste can be experienced in producing areas, and cooperatives and processing plants are often the key to flavor.

Diverse Coffee Flavors of Sidamo

Sidamo's coffee flavors are extremely diverse. Different soil types, microclimates, and countless native coffee varieties have created obvious differences and characteristics in the coffee produced by each town.

From 2010-2012, it received high ratings of 92-94 points from the authoritative American coffee review Coffee Review for three consecutive times, demonstrating the extraordinary value of green beans from this region! The area 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 depth of nearly two meters, and surface soil showing dark brown or brown colors.

The area's greatest advantage lies in maintaining soil fertility through natural organic matter cycles, using fallen leaves and debris from surrounding trees and plant residues as natural fertilizers.

Wonsho Hunkute Cooperative

The Wonsho Hunkute Cooperative is renowned for farmers growing coffee at high altitudes. It has performed exceptionally well in recent years, producing high-quality Sidamo native coffee with rich floral and tea flavors. The emergence of this coffee flavor is also inseparable from the high altitude here.

Hunkute is a cooperative in Sidamo with extremely high altitude and very strong management. They opened their second coffee washing station in 2012 and have consistently produced quality. Coffee is sold and marketed through the Sidamo Cooperative Union. The union is also responsible for coffee post-processing, grading, bagging, and export.

Varieties and Processing

The varieties are various local types. In this region, they have local varieties called Sedancho. But they mix these and transfer coffee native to forests to smallholder plots for cultivation. These varieties are collectively known as Ethiopian heirlooms, which are countless local native hybrid varieties and new improved varieties based on old strains.

Entire mature cherries are manually sorted by farmers into unripe and overripe before production. They are pulped using disc pulpers and graded by density in the pulper: then fermented underwater for 24-48 hours depending on weather conditions. Afterwards, they are graded by water flow in washing channels, separating coffee by density. They are then soaked in fresh, clean water for 12-24 hours before being moved to drying tables for drying.

Washed Sidamo Flavor Profile

When washed Sidamo exhibits tea-like qualities, it's special—not on the tongue's taste buds, nor tea aroma, but a feeling, and before long, brown sugar will spread across the entire palate.

The dry aroma of washed Sidamo has floral, peach, and honey-like sweet fragrances. FrontStreet Coffee suggests brewing with 90-92°C water for about two minutes and ten seconds, allowing you to immediately experience delicate floral notes, honey, lemon, grapefruit and other citrus fresh fruit flavors, black tea, and sweet lychee aromas.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing 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