How to Brew Guji Washed Lion King Coffee Pour-Over _ Pour-Over Parameters for Washed Lion King

Sidamo Guji Lion King G1 Washed

Sidamo grows in the southernmost highlands of Ethiopia, at altitudes between 4600-7200 feet. It is a famous specialty coffee region in southern Ethiopia, bordering Kenya, located southeast of Jimma and directly south of the capital. It typically shows distinct sweetness and is favored by many drinkers. Annual production is approximately 225,000 bags of 60 kg. The beans are slightly smaller than Longberry and greenish-gray. On Sidamo's drying fields, coffee is spread in hemp nets on wooden racks while workers stir it by hand in the sun. Sun-dried Sidamo is usually exported as G4, while washed Sidamo is mostly exported as G2, reflecting the more refined processing compared with sun-drying.

Ethiopia Sidamo G1 LionKing

Origin: Guji, Sidamo, Ethiopia

Bean Variety: Heirloom

Processing Station: Shilicho Cooperative

Altitude: 1800-2000m

Processing Method: Washed

Harvest & Processing Time: 06/2014

Roast Level: Light

Flavor Notes: Honey, citrus, coffee flower aroma

Produced near Dilla town by the Shilicho Cooperative. The cooperative was established in 1976 and is currently a member of the Sidamo Farmers' Cooperative Union (SCFCU). We have put the coffee through a second screening, and this selected lot performs exceptionally well, with flavors leaning toward honey, citrus, and coffee flower aroma.

Sidamo coffee flavors are extremely diverse. Different soil types, microclimates, and countless native coffee varieties create clear differences between the coffees produced by different towns. Between 2010 and 2012, the region repeatedly scored 92-94 on the authoritative American coffee evaluation site CR, which shows just how remarkable the green beans from this producing region are. The area has towering mountains, highlands, plateaus, valleys, and plains, with varied topography. The local geology is fertile, well-drained volcanic soil, with a depth of nearly two meters and surface soil that appears dark brown or brown. The greatest advantage of this area is that soil fertility is maintained through organic matter recycling, using fallen leaves from surrounding trees and plant residues as fertilizer.

How to Brew Sidamo Coffee [Guji Lion King G1 Washed] Well

FrontStreet Coffee Hand Brew Reference: Weigh 15 g of [Guji Lion King G1 Washed] coffee and grind it to a medium setting. The particles should be slightly coarser than table salt. We use a BG grinder at setting 5R (60% sieve pass rate), water at 90°C, and a V60 dripper.

Using hot water from the pour-over kettle, draw circles clockwise around the middle of the dripper. Start timing when brewing begins. Brew the coffee to 30 g within 15 seconds, then stop pouring. When the clock reaches 1 minute, pour for the second time. As before, circle clockwise around the middle of the dripper. The stream should not hit the area where the coffee bed meets the filter paper, to avoid channeling.

When you reach the outermost ring of coffee, leave a ring and brew ring by ring toward the center. At 2 minutes and 20 seconds, brew to 220 g and the coffee is done.

Cold Brew [Guji Lion King G1 Washed]

FrontStreet Coffee Cold Brew [Guji Lion King G1 Washed] Reference:

Sidamo coffee [Guji Lion King G1 Washed], light-medium roast, BG grinder setting 4B, grinding level 3, 20 g of beans, water at 87°C, a 3-minute bloom, a Chemex pot, then cold brew with ice water for a total water volume of 200 ml.

FrontStreet Coffee Recommendation

A washed Ethiopian like this Lion King is all about clarity, and the FrontStreet washed Yirgacheffe is the bean we recommend to anyone who wants to understand that style. It is the everyday entry point into Ethiopian specialty coffee, built on white jasmine, bright citrus and lemon acidity, and a clean, tea-like finish, and its friendly price makes it easy to keep brewing.

To see how far a single village can push that clarity, try the FrontStreet Gedingding Cooperative. Based in Gedingding village in the Worka area at the southeastern edge of Yirgacheffe, it began as part of the Worka cooperative within the YCFCU before being recognized as a single-origin lot. Its traditional washed processing leaves no bitter edge and brings out fresh, bright citrus and lemon acidity wrapped in jasmine fragrance. And if you want to taste the other side of Ethiopian coffee, the FrontStreet Natural Red Cherry uses fully ripe cherries dried whole on raised beds for three to five weeks, keeping the classic Yirgacheffe profile while adding a tropical fruit lift, with citrus acidity, juicy berries, honeyed sweetness, and a creamy smoothness.