How Much Coffee Powder for Pour-Over Sidamo Legend Coffee Beans _ Pour-Over Parameters for Sidamo Legend Coffee

Ethiopia: The Birthplace of Arabica Coffee

Ethiopia is the famous birthplace of Arabica coffee beans, where people still maintain the tradition of harvesting wild coffee. Coffee plantations at altitudes exceeding 1,500 meters have formed a unique coffee terroir through thousands of years of evolution and adaptation. Ethiopian coffee grown in natural wild environments is known as "wilderness coffee," preserving the most primitive, natural flavors of the coffee bean and offering the most direct and complete expression of terroir.

Sidamo Coffee Region

The Sidamo coffee-growing region, at altitudes of 1,400-2,200 meters, is a famous specialty coffee area in southern Ethiopia, bordering Kenya. Sidamo's coffee flavors are extremely diverse: different soil types, microclimates, and countless native coffee varieties create obvious differences and characteristics in the coffee produced by each town. From 2010 to 2012, it consistently earned high scores of 92-94 from CR, the authoritative American coffee evaluation website. This demonstrates the extraordinary quality of green beans from the region. The area features towering mountains, highlands, plateaus, valleys, and plains, with diverse topography. The local geology is nutrient-rich, well-drained volcanic soil, with soil depth reaching nearly two meters and surface soil appearing dark brown or brown. The area's greatest advantage lies in maintaining soil fertility through the recycling of organic matter, using fallen leaves from surrounding trees or residual plant roots as fertilizer.

Sidamo Legend Coffee Beans

This week we introduce a Sidamo coffee bean from the Ethiopian region, grown at altitudes of 1,850-2,000 meters. It is 30% Geisha and 70% Typica, Grade G2, processed using the washed method, and medium roasted. The green beans of the Sidamo Legend series are hand-selected, slightly grayish, large-grained, round, and full, with both soft and bright acidity, appropriate body, and a sweet and spicy aroma, making it one of the garden coffees of the southern Ethiopian highlands.

Flavor Description

Dry Aroma:

Lemon, magnolia, orange blossom, roasted almonds, cream chocolate

Wet Aroma:

Dates, citrus, cane sugar, cream chocolate

Taste:

Clear fruit acidity with a smooth texture and delicate floral and grassy aromas. The washed Sidamo is elegant yet playful. The initial mild, pleasant entry creates a strong taste impact, followed by bright lemon-fruit acidity. The taste is unique and mellow, with a distinctive, pleasant aftertaste, and the slowly rising finish carries a special sweetness.

How to Brew Sidamo Legend Coffee Beans Well

FrontStreet Coffee Pour-over Reference:

Weigh 15g of Legend coffee beans, pour them into a grinder, and grind to medium coarseness. The ground particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (standard sieve pass rate 60%), a water temperature of 90°C, and a V60 dripper for extraction.

The hot water from the pour-over kettle should circle clockwise with the filter center as the focal point. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, pour water for the second time. The second pour should follow the same pattern, circling clockwise with the filter center as the focal point. The water stream should not hit the area where the coffee grounds meet the filter paper, to avoid channeling.

Leave a ring when brewing out to the outermost edge of the coffee grounds, then circle back toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the process.

Ice Extraction of Legend Coffee Beans

FrontStreet Coffee Ice Extraction Reference:

Sidamo coffee Legend beans, light-medium roast, BG grinder setting 4B, grind level 3, 20g beans, 87°C water temperature, pre-infusion for 3 minutes, Chemex pot, then extract with ice water, total water volume 200ml.

FrontStreet Coffee Recommendation

If you enjoy the clean, floral, and citrus-driven profile of this washed Sidamo Legend, FrontStreet Coffee's Ethiopia Huakui is an excellent next pour. Grown in the Hambella area of Guji and fully sun-dried on raised beds for 21 days, it brings a rich, layered cup of mango, citrus, and honey sweetness with a soft, wine-like aroma and a full body. For a leaner, more tea-like Ethiopian cup, the washed FrontStreet Ethiopia Yirgacheffe is equally rewarding.