Sidamo Shantawene G1 Pour-Over Parameters Recommendation_Is Sidamo Red Cherry Project Coffee Delicious

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FrontStreet Coffee Ethiopia - Sidamo Coffee - Santa Vini Processing Station

Red Cherry Project • Fine Washed Processing

Region: Sidamo Zone, SNNPR

Processing Station: Shantawenne Washing Station

Altitude: 1950m

Variety: Heirloom

Harvest & Processing: 2017-2018

Roast Level: Light

Flavor Notes: Apricot, dark grape, rose

Harvest and Processing

This year's Ethiopian coffee beans experienced an extended rainy season, causing the overall harvest season to be delayed by nearly a month. The normal harvest season typically begins in April, but this year the first Ethiopian batch—Red Cherry Project—didn't arrive until the end of May.

However, the silver lining is that the delayed ripening period has increased the sweetness of the coffee cherries to some extent, resulting in the new season's coffee having richer flavor profiles than previous years.

After harvesting fully red coffee cherries, they undergo centralized washed processing on the same day to prevent quality deterioration caused by prolonged storage time.

The fully red cherries are de-pulped to remove the skin and pulp, then directly subjected to soaking fermentation for approximately 36-38 hours. Afterward, they are placed on raised beds to dry for about 8-10 days until the moisture content reaches 12%. Finally, they are bagged and left to rest. Before export, the coffee beans undergo hulling (parchment removal).

How to Brew FrontStreet Coffee's Sidamo Coffee [Frontsteet Peach Santa Vini G1]

FrontStreet Coffee Pour-over Reference: Weigh 15g of [Frontsteet Peach Santa Vini G1] coffee powder and pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (standard sieve pass rate 60%), water temperature 90°C, and extract with a V60 dripper.

Pour the 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 the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. During the second pour, as before, pour in clockwise circles centered on the filter's middle, avoiding the area where coffee powder meets the filter paper to prevent channel effects.

Leave a circle when pouring the coffee powder to the outermost edge, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The pour-over brewing is complete.

Ice Brew [Frontsteet Peach Santa Vini G1]

FrontStreet Coffee Ice Brew [Frontsteet Peach Santa Vini G1] Reference:

FrontStreet Coffee's Sidamo [Frontsteet Peach Santa Vini G1], light-medium roast, BG grinder setting 4B, grinding level 3, 20g beans, water temperature 87°C, bloom for 3 minutes, using a Chemex brewer, then brew with ice water, total water volume 200ml.