Sidamo Guji Natural Dasaya Purple Wind Bell Pour-Over Brew Ratio Recommendation_How to Brew Purple Wind Bell Coffee

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Sidamo Coffee - Guji Tashaya Purple Bell G1 Natural

ETHIOPIA

Sidamo Guji Shakisso Dasaya Natural G1

Mango, Berry, Grape Juice

Following the success of the earlier "Honey Kiss," the legend of Shakisso natural-processed coffee needs no introduction. In the Ethiopian language, "Dasaya" originally comes from "Dawala Samayawi," meaning purple bell - hence this bean's romantic name, "Purple Bell." On tasting, it presents layered acidity across a sweep of tropical fruits, transforms into the juicy sensation of purple grape juice through the middle, and closes with an extremely rich winey aroma.

Origin: Sidamo Guji Shakisso

Altitude: 1900 meters

Variety: Ethiopian heirloom

Processing: Natural

How to Brew Sidamo Coffee [Guji Tashaya Purple Bell G1 Natural] Perfectly?

FrontStreet Coffee pour-over reference: Weigh out 15g of [Guji Tashaya Purple Bell G1 Natural] coffee and grind medium - the particles should sit slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 90°C, and a V60 filter cup for extraction.

Using the kettle's hot water, draw clockwise circles centered on the middle of the filter cup. Start timing when brewing begins: bring the coffee up to 30g within 15 seconds, then stop pouring. At the 1-minute mark, begin the second pour - again clockwise circles from the center of the cup, avoiding the seam where grounds meet filter paper to prevent channeling.

When pouring the outer edge of the grounds, leave one circle clear, then work circle by circle toward the center. At 2 minutes 20 seconds, bring the coffee to 220g. The brew is complete.

Cold Brew [Guji Tashaya Purple Bell G1 Natural]

FrontStreet Coffee cold brew [Guji Tashaya Purple Bell G1 Natural] reference:

Sidamo Coffee [Guji Tashaya Purple Bell G1 Natural], light-medium roast, BG grinder setting 4B (hand-grinder level 3), 20g of beans, 87°C water, bloom for 3 minutes, brewed into a Chemex, then finished as cold brew with ice water for a total water volume of 200ml.

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FrontStreet Coffee Recommendation

If this natural Guji enchants you, FrontStreet's Natural Huakui is its celebrated sibling. Also from Sidamo - the Hambella district of Guji, on a 200-hectare farm - it is dried as whole cherries on raised beds for 21 days, turned constantly for even drying, with moldy or defective cherries hand-sorted out every three to five days, and a final hand-sorting after hulling. Because the beans dry inside skin and pulp, a medium-light roast reveals light fermented wine aroma, florals, citrus, and mango over a dense, complex body with honeyed sweetness, cocoa tones, a touch of spice, and a long finish.

Prefer washed clarity instead? The FrontStreet Ethiopia Washed Yirgacheffe delivers crisp jasmine florals and bright citrus acidity with a light, elegant, tea-like body - like a clean, refreshing lemon tea - while the Guodingding Cooperative lot from Worka (an independent cooperative of about 300 farmers since 2012) presents citrus and lemon tones with graceful white-flower aroma. For wild-forest character, the FrontStreet Kaffa Forest coffee - heirloom trees growing wild at 1,400-2,100 meters - offers white florals, bright lemon acidity, sweet orange and bergamot, and a green-tea-like finish. All of them brew beautifully on a V60 with 15g of coffee at 90°C and a 1:15 ratio.