How Much Coffee Powder Is Suitable for Sidamo Oromiya Pour-Over_Brewing Guide for Washed West Honey Coffee

Coffee Details

Region: Southern Sidamo Coffee Region, Ethiopia

Grade: Grade 1

Altitude: 1850-2000 meters

Processing: Washed

Flavor Profile: Red wine aroma, with ripe fruit as the dominant flavor. The middle to finish shows distinct spice and pepper notes.

Oromia, washed Sidamo. This African coffee shows off the region's signature character and a clean, fresh acidity after washing. Its balance and sun-dried aroma let the WHT lot perform consistently whether it is served hot or cold.

Ethiopia Washed Sidamo Coffee: West Honey G1

Recommendation: ♥♥♥♥

Tags: Fruity, Sweet, Clean

Roast Level: Light Roast

Recommended For: Those new to specialty coffee

Bean Introduction

Origin: Ethiopia

The Sidamo administrative region sits in southern Ethiopia, bordering Kenya. Alongside Yirgacheffe, Sidamo is one of the country's main specialty coffee regions, together with Harrar, Limu, and Lekempti.

Bean Variety: Ethiopia Heirloom

Heirloom is the catch-all term for Ethiopia's native varieties. Sidamo is graded on defect rates: at the same weight, fewer defective beans mean better quality and a higher grade, and G1 is the top grade for the region.

Processing Method: Washed

Washed Sidamo beans look light green, run small rather than large, and are oval in shape. They are full-bodied with a consistently good average quality and a rich, mellow aroma. The raw beans carry a slightly grayish cast, some areas coarse and others fine. The acidity is at once gentle and intense, the body sits evenly between rich and light, and sweet and spicy notes run through it, making it one of the garden coffees of Ethiopia's southern highlands.

Roasting: Light Roast

Natural-processed Sidamo shows floral notes with a faint earthy undertone. Washed Sidamo brings nutty fruit aromas with subtle cocoa. Both share a smooth mouthfeel and viscosity, with pleasant acidity and aroma. A light to medium roast suits it as a single origin, while a medium to dark roast works well in blends and as a solid Espresso base.

How to Brew Sidamo Coffee Well: Oromia Estate West Honey

FrontStreet Coffee Pour-Over Reference: Weigh 15g of [Oromia Estate West Honey] and grind to medium coarseness, with particles slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate), water at 90°C, and a V60 dripper.

With the center of the filter as your focal point, pour the hot water from the kettle in clockwise circles, starting the timer as you begin. Brew up to 30g in 15 seconds, then stop. At 1 minute, start the second pour, again circling clockwise from the center of the filter. Keep the stream away from where the coffee bed meets the filter paper to prevent channeling.

Leave one ring of space before reaching the outermost edge of the grounds, then work back toward the center circle by circle. At 2 minutes and 20 seconds, brew to 220g total and the pour-over is complete.

Ice Brew: Oromia Estate West Honey

FrontStreet Coffee Ice Brew Reference:

Sidamo coffee [Oromia Estate West Honey], light to medium roast, BG grinder setting 4B, grind level 3, 20g of beans, water at 87°C for a 3-minute pre-infusion in a Chemex brewer, then finished as an ice brew with ice water, 200ml of water in total.

FrontStreet Coffee Recommendation

Washed, light-roasted, and leaning fruity, sweet and clean, this Sidamo sits close to the FrontStreet Washed Yirgacheffe in style. The Yirgacheffe brings white jasmine with a bright citrus-and-lemon acidity and a clean tea-like finish, and it is forgiving to brew: a V60, water at 90-91°C, 15g of coffee at a 1:15 ratio, ground to fine-sugar size (EK43s setting 10, roughly 80% through a #20 sieve). For a slightly more focused cup, the FrontStreet Washed Gedeb Cooperative keeps the same citrus and lemon line but sharpens the jasmine and the overall clarity of the finish.