Ethiopia Sidamo Organic Cultivation | Adem Chilcho Xielike G3 Natural Process Longberry

Ethiopia Sidamo Organic | Adem Chilcho Natural G3 Longberry Flavor Profile

Ethiopia Sidamo is the finest natural coffee-producing region, creating many memorable natural coffees. However, past cupping scores cannot serve as reference for this year's purchases, as small-scale regional climate variations determine the quality of each year's harvest. Because these coffee beans are traditionally wild-grown, gathered by women from the forest, this is the true essence of exceptional coffee. If you try to shortcut this process, you will not obtain quality coffee.

The Sidamo region is located in southern Ethiopia. Agriculture dominates the local economy, with coffee-growing areas situated around the Great Rift Valley. The largest town in Sidamo province is Hawassa, serving as an important local coffee export hub. Sidamo coffee flavors are exceptionally diverse due to varying soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in coffee produced by each town and area.

Ardi, located in Guji, Oromia region in the south, borders Sidamo and Gedeo. This batch originates from small villages near Michicha & KelensoMoconissa towns in the Guji-producing area within Sidamo province. The Ardi cooperative comprises 700 small-scale coffee farmer families and was named after "Ardi" - the name given to the 4.4-million-year-old female fossil skeleton discovered in 1992. Ardi's processing is exceptionally meticulous - after hand-picking ripe cherries, they are dried for three weeks on elevated African drying beds. Throughout this three-week drying period, workers turn the cherries every two hours, with constant manual stirring daily to ensure uniform drying, guaranteeing that the naturally processed cherries achieve consistent quality as they become the final product.

Adem Chilcho natural coffee is produced using traditional fermentation methods, with defective beans carefully selected by the sharp eyes and diligent hands of Ethiopian women - a crucial factor that determines the quality of natural coffees.

Coffee Information

Name: Adem Chilcho

Region: Sidamo region, near the town of Dilla

Country: Ethiopia

Grade: G3

Altitude: 1,700 meters above sea level

Harvest Period: October to January annually

Certification: Organic cultivation

Soil Type: pH 5.2-6.2 red brown laterite soil

Coffee Characteristics

Variety: Heirloom cultivars - traditional Yirgacheffe local native varieties

Processing System: Dry-Processed (Natural method)

Appearance: Longberry shape, 16-18 screen

Cupping Notes: 60 seconds after first crack as cupping roast level (Cinnamon roast)

Aroma/Flavor: Almond jam, licorice, black tea, guava, vanilla, brown sugar, honey, maple syrup and fermented rice wine, lively and pleasant fermentation aroma, lemon, passion fruit, orange, tartaric acid

Complexity & Other: Wild grassland aroma, very full sweetness, mellow fermented wine flavor, finish transforms from slight natural coffee astringency to sweet aftertaste

FrontStreet Coffee's Recommended Brewing Method

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Technique: 1:15 coffee-to-water ratio, 15g coffee grounds. First pour 25g water for 25s bloom. Second infusion to 120g, pause until water level drops to half in the coffee bed, then continue slow pouring until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using three-stage brewing to clearly distinguish the front, middle, and backend flavors of the coffee. Because the V60 has many ribs and faster drainage, pausing during pouring helps extend extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473