Sidamo Guji Region Chire Ameli Cooperative | Washed Ameli Sidamo G1 Coffee Flavor Profile

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Ch'ire Ameli Cooperative in Guji Zone, Sidamo | What is the flavor profile of washed Ameli Sidamo G1?

The Ch'ire Ameli Mill was established in 2010 and serves as the washing station for the Ch'ire Ameli Cooperative. This cooperative has 800 small-scale coffee farmer members, and most remarkably, it secured third place in Ethiopia's Taste of Harvest cupping competition in 2015. The Africa Fine Coffee Association (AFCA) is headquartered in Nairobi, Kenya, and unites all coffee-producing African countries to promote specialty coffee quality improvement. Each year after harvest, separate competitions are held simultaneously in different countries, where world coffee experts are invited to conduct cupping competitions. For every African coffee-producing country that lacks a specialty coffee organization, the Taste of Harvest competition organized by AFCA clearly represents the current state of African specialty coffee.

The Guji zone in Sidamo region, along the Mora Mora River in southern Ethiopia, has long been recognized as a primary production area for forest coffee. Administratively, Guji belongs to the Oromia region of southern Ethiopia, inhabited by the Gujii Oromo ethnic group. Coffee cultivation has always been central to the highland culture of Oromia. Within this region, several small coffee farms pool their harvested cherries for processing and export. The washing station is the Ch'ire Ameli washing station in the Nensebo woreda of Guji, where over 800 small coffee farmers deliver their cherries.

After extremely strict selection, the cherries undergo washed processing and are then sun-dried on traditional raised African beds. When customers place orders, the coffee is hulled, packaged, and exported.

Coffee Details

Origin: Guji Zone, Sidamo Region

Variety: Typica & Heirloom (local indigenous varieties)

Producer: Ch'ire Ameli Cooperative

Altitude: Average 2,100 meters

Grade: Washed G1

Annual Rainfall: 1,400-1,800mm

Soil: Red-brown

Certification: N/A

Flavor Profile: Rose, citrus, elegant acidity, honey peach, caramel - gentle, clean, and balanced with a lingering, lively, and varied fruity sweetness. The ripe berry flavors appear particularly gentle and rich.

FrontStreet Coffee's Recommended Brewing

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440 setting 3.5

Brewing Method: 1:15 coffee-to-water ratio, 15g coffee grounds. First pour 25g of water for a 25-second bloom. Second pour to 120g, then pause and wait until the water level drops to half before continuing. Slowly pour until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage pour method to clearly distinguish the front, middle, and back end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring helps extend the extraction time.

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