Is Sun-Dried Sidamo Bourbon Coffee Delicious_What are the Flavor Characteristics of Sidamo Bourbon Coffee Varieties
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ETHIOPIA GUJI WOLICHU WACHU STATION NATURAL BOURBON LOT COFFEE
Ethiopia Sidamo - Guji Production Area Wolichu Processing Station Natural Bourbon Coffee
Origin: Haru Wachu, Guji, Ethiopia
Variety: Bourbon
Processing Station: Wolichu Wachu Station
Altitude: 2,100-2,310 meters
Processing Method: Natural
Harvest and Processing Time: 2017/2018
Roast Level: Light
Flavor Notes: Pineapple, Blueberry, Sweet Ripe Passion Fruit, Pear Juice
The Wolichu Processing Station is located in the Haro Wachu town of the Oromia region in southern Ethiopia, established in 2017 and currently serving 4,500 small-scale farmers. Most farmers here are small-scale units, owning an average of half a hectare of land, typically sending their harvested coffee cherries to the Wolichu Processing Station for processing.
For washed coffee, cherries are immediately washed and sorted upon arrival, then depulped and fermented for 48-72 hours. The fermented coffee undergoes water soaking for 8-16 hours before being spread across different drying beds for a 9-12 day drying process.
Natural processed special batches require more manpower and resources for meticulous processing. From the initial harvesting of fully ripe cherries to the subsequent removal of defective and unqualified fresh fruits, careful attention is needed at every step.
The long-standing coffee cultivation tradition here has allowed the rare special Bourbon variety coffee to thrive in this region. Compared to native varieties produced in other Ethiopian regions, 90% of coffee produced here is Bourbon variety, with the remaining 10% being Typica variety.
How to Brew Sidamo Coffee [Sidamo Bourbon] Perfectly?
FrontStreet Coffee Pour-over Reference: Weigh 15g of [Sidamo Bourbon] coffee grounds, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 90°C, extracted with V60 dripper.
Hot water from the pour-over kettle circles clockwise around the center of the dripper. Start timing when brewing begins. Brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, perform the second pour. During the second pour, like before, circle clockwise around the center of the dripper. The water flow should not hit the area where coffee grounds meet the filter paper to avoid channel effects.
Leave a circle when brewing the outermost layer of coffee grounds, then circle inward toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g. The brewing process is complete.
｜ Cold Brew [Sidamo Bourbon]
FrontStreet Coffee Cold Brew [Sidamo Bourbon] Reference:
Sidamo coffee [Sidamo Bourbon], light-medium roast, BG grinder setting 4B, grinding level 3, 20g beans, 87°C water temperature, pre-infuse for 3 minutes, Chemex pot, then cold brew with ice water, total water volume 200ml.
END
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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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