How to Pour Over Sidamo Guji Natural Honey G1 Coffee Beans_Pour Over Sun-Dried Sidamo Coffee Powder to Water Ratio Recommendation

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The Sidama coffee region is located in southern Ethiopia. Agriculture dominates the local industry, with coffee growing areas situated around the Great Rift Valley.

Sidama Natural Honey

Ethiopia Sidama

Origin: Ethiopia

Region: Sidama Guji

Grade: G1

Coffee Variety: Heirloom Typica

Altitude: 1850-2000M

Processing Method: Natural

Roast Level: Medium

Dry Aroma: Magnolia, roasted almonds, lemon, creamy chocolate

Wet Aroma: Champagne, dried plums, aged tangerine peel, blueberries, citrus, creamy chocolate

Flavor Notes: The gentle acidity of citrus combined with champagne-like notes, along with floral and dried fruit tones, gives this Sidama a strong flavor amplitude. It features a long aftertaste with lingering notes of creamy chocolate and roasted almonds.

Region

Sidama coffee flavors are incredibly diverse. Different soil types, microclimates, and countless native coffee varieties contribute to this diversity. The region features towering mountains, highlands, plateaus, valleys, and plains, creating varied topography. The local geology consists of nutrient-rich, well-drained volcanic soil, with depths reaching nearly two meters. The surface soil appears dark brown or brown. The region's greatest advantage lies in maintaining soil fertility through organic matter recycling, using fallen leaves from surrounding trees or plant residues as fertilizer. This creates noticeable differences and characteristics in coffee produced by various towns.

The Guji Zone has always been a region worthy of significant attention. Recent developments have confirmed that the rise of Guji is indeed one of Ethiopia's important recent trends. Beyond coffee from larger sub-regions like Hambela and Shakiso, exceptional beans from processing stations or even single estates have emerged, surpassing what the traditional Yirgacheffe region can offer. Furthermore, in innovative processing methods, honey-processed batches have appeared. Besides the recent focus on Gesha Village, Guji has also become an important hotspot. To understand Ethiopian coffee trends, Guji is undoubtedly an essential focal point.

Characteristics

Natural-processed Sidama has flavors approaching floral notes with slight earthy undertones. Light to medium roasts are suitable for single-origin brewing, while medium to dark roasts work well for blended coffee and as a good espresso base. Sidama green coffee beans appear slightly grayish, with some areas coarse and others fine. It balances both gentle and bright acidity, with appropriate body thickness, and features sweet and spicy notes. It's one of the garden coffees from Ethiopia's southern highlands. Unlike typical African coffees, Sidama has clear fruit acidity, a smooth mouthfeel, and delicate floral and herbal aromas.

Grade

Ethiopia's administrative divisions are organized into four levels, arranged from largest to smallest: Region, Zone, Woreda, and Kebele. Most green coffee bean names follow this naming convention. The Guji Natural Honey introduced here is located southeast of the famous Yirgacheffe region.

How to Brew Sidama Coffee "Guji Honey G1" Well?

FrontStreet Coffee Pour-Over Reference: Weigh 15g of "Guji Honey G1" coffee grounds and grind them to medium coarseness - slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature of 90°C, and V60 filter for extraction.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the filter. Start timing when brewing begins. Within 15 seconds, brew to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. Similar to the first pour, pour in clockwise circles centered on the filter middle, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave a circle at the outermost edge of the coffee grounds, then pour circle by circle toward the center. At 2 minutes and 20 seconds, brew to 220g total weight. Brewing complete.

Cold Brew "Guji Honey G1"

FrontStreet Coffee Cold Brew "Guji Honey G1" Reference:

Sidama coffee "Guji Honey G1," light to medium roast, BG grinder setting 4B (grind level 3), 20g beans, water temperature 87°C, bloom for 3 minutes, Chemex brewer, then cold brew with ice water, total water volume 200ml.

Important Notice :

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