Sidamo G3 Coffee Roasting Recommendations How Are Sidamo Coffees Graded?

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Ethiopia is the country where coffee was first discovered. Today, there are still many wild coffee plants in the original forests that farmers harvest. Ethiopia is a poor country constantly afflicted by drought and civil war, but it remains one of the most important coffee-producing nations in terms of both quality and quantity, as well as being the best and top-tier coffee producing country in the last one to two years.

Ethiopian Coffee Processing Methods

Ethiopian coffee can be divided into two main processing methods: 1. Washed processing method 2. Natural sun-dried processing method.

Today in Ethiopia, every production area, cooperative, and even small coffee farm produces both types of processed coffee beans simultaneously, whether in the well-known Yirgacheffe region or the Sidamo province. Not only that, in Ethiopia, currently the fastest-growing coffee country, not only do different processing methods create variations in coffee, but even with the same processing method, different techniques and process adjustments can create different aromas and flavors. The aroma differences between Yirgacheffe sun-dried beans and Sidamo sun-dried beans often create illusions. Washed Ethiopian coffee beans have gentle and low-key aromas, soft and understated lemon acidity, and high flavor consistency, winning over with taste. Natural sun-dried Ethiopian coffee beans have strong and prominent aromas, less noticeable lemon acidity, and complex and varied flavors, specializing in floral or fruity characteristics.

In recent years, many newly emerging small production areas or cooperatives in Sidamo and Yirgacheffe regions sell their coffee under their own cooperative or farm names in the international market. This shows confidence in their produced coffee and hopes to establish brand recognition and loyalty in the international coffee market. Coffee farmers insist on harvesting mature coffee beans and rigorously handle every process. Whether using natural washed or natural sun-dried methods, they perform outstandingly, producing unexpectedly fragrant aromas and excellent taste. I believe this is why Ethiopian coffee makes coffee enthusiasts look forward to it every year. For example, the Operation Cherry Red assisted by the Dutch government - the 2008 Koratie and 2009 Kambata estate released magnificent strawberry biscuit aromas that left a deep impression on the world. In recent years, Ethiopian sun-dried beans have further strengthened this characteristic.

Light Roast Profile

Light roast at the end of first crack (City): Compared to the previous batch of Ethiopian sun-dried beans (G3), this has a deeper fresh milk strawberry biscuit aroma. The biggest difference from other sun-dried beans is that the Sidamo sun-dried beans (G3) have a rich and thick grapefruit acidity that is rare. It is recommended to drink it both cold and hot (most suitable for cold drip). After brewing, the coffee has a strawberry biscuit aroma, and as the coffee cools, the fermented plum fruit aroma becomes complex and layered. Properly storing the beans for 7-9 days allows the strawberry aroma to gradually awaken from its low profile, becoming vibrant and reaching its fullest richness. The fruit acid transforms into a smooth, slow finish with a hint of sweet kumquat marmalade acidity.

Dark Roast Profile

Dark roast at the beginning of second crack (Full City): 40 seconds after the end of first crack is the darkest roast level for Sidamo sun-dried beans (G3). It won't develop bitterness due to the characteristic of high moisture variation in sun-dried beans. At this point, the coffee has cocoa chocolate aroma and the sweetness of tropical fruits like pineapple and mango. The taste is fragrant, pure, and smooth but not thick, without any bitterness. The cooled Sidamo sun-dried beans have a soft, round chocolate sweetness.

Sidamo is the finest production area for Ethiopian sun-dried beans. In the past one to two years, Yirgacheffe sun-dried beans have been very popular in the coffee market due to their strong and vibrant aromas, putting Sidamo's sun-dried beans on the defensive. However, the aroma of Yirgacheffe sun-dried beans is somewhat separate from the coffee liquor without tight integration, which is its weakness. Although Sidamo sun-dried beans have a subdued aroma dominated by fermented notes, their advantage lies in the tight integration of aroma with coffee liquor and a full, complex, and substantial taste profile.

The dry aroma after grinding is dominated by extremely sweet blueberry fragrance, with uplifting floral notes and a hint of cinnamon. The wet aroma might even have a peachy feeling. The taste is as moving as blueberry chocolate, but unfortunately, there's a hint of over-fermentation in the final aftertaste.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans. They also provide online shop services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473