Fair Trade Association F.T.O | Sidamo Region - Shanta Golba Cooperative Natural Process

F.T.O Fair Trade Association | Flavor Profile of Shanta Golba Cooperative Natural Process Beans from Sidamo Region

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Ethiopia is the country where coffee was first discovered. To this day, there are still many wild coffee plants in the pristine forests that are harvested and used by farmers. Ethiopia is a country plagued by poverty, drought, and ongoing civil wars, yet it remains one of the most important coffee-producing countries in terms of both quality and quantity. Ethiopian coffee can be divided into two main processing methods: 1. Natural washed processing and 2. Natural sun-dried processing. Today, every region, cooperative, and even small coffee farm in Ethiopia produces both types of processed coffee beans, whether it's the well-known Yirgacheffe region or the Sidamo province region familiar to Taiwanese coffee enthusiasts. Washed processed coffee beans feature gentle, subdued aromas, soft and understated citrus acidity, high flavor consistency with emphasis on mouthfeel, while natural sun-dried processed coffee beans display intense, prominent aromas, less obvious citrus acidity, and complex, variable flavors that excel in floral or fruity notes.

Ethiopia is currently the fastest-growing country in coffee production and development. Different regions not only create differences in coffee through processing methods, but the same processing method can also produce different aromas and mouthfeels due to varying processing techniques, often creating surprising illusions. The natural sun-dried beans from Yirgacheffe and Sidamo differ in aroma – Yirgacheffe's natural beans have higher moisture content, consist mostly of small beans, feature lower, more stable aromas, and have a richer mouthfeel. Sidamo's natural sun-dried beans impress with their strong, overflowing strawberry aroma but have a thinner mouthfeel.

In recent years, many emerging small regions or cooperatives in Ethiopia's Sidamo region have begun marketing their coffee under their own cooperative names, showing confidence in their coffee production and hoping to establish brand reputation and loyalty in the coffee market. Coffee farmers insist on harvesting mature coffee beans and rigorously handle every step of the process. Whether using natural washed or natural sun-dried methods, they produce unexpectedly fragrant aromas and excellent mouthfeel. I believe this is why Ethiopian coffee continues to be anticipated by coffee enthusiasts year after year.

The 2006 Ethiopian Coffee Competition third-place winner – Shanta Golba Cooperative natural sun-dried beans 2009 new crop. Shanta Golba is Fair Trade Organization (F.T.O) certified coffee, similar in flavor and mouthfeel to the Korate from last December. The difference lies in Korate's dry aroma (after grinding, before brewing) having very strong strawberry floral notes, but the wet aroma (after brewing) and mouthfeel are thinner and weaker, winning with floral notes. In contrast, Shanta Golba's dry aroma is not as strong, but the wet aroma reveals delicate blueberry notes upon first sip, with a richer and fuller mouthfeel that wins with berry fruit flavors. Both are recommended to be rested (stored) for 7-9 days to allow the aroma and fruit acidity to transform to their fullest stage. Additionally, coffee beans with light orange color after roasting (featuring fermented raisin flavors) [pictured in Brouge] should not be sorted out, otherwise the fermented, wine-like aroma of natural sun-dried beans will be lost.

Light Roast City (Fragrant)

The fresh, clean blueberry aroma is the greatest characteristic of this natural sun-dried bean. The fruit acidity of hawthorn and plum carries some fermented notes. Taking a deep breath with the coffee in front of your nose, it's as if a jar of fruit brew aroma drifts by. After entering the mouth, the fruit acidity transforms into a wine-like aftertaste that flows between the lips and teeth. This roast level is where Shanta Golba natural beans differ most from Korate natural beans. Korate's strong strawberry aroma can be smelled but not tasted, while Shanta Golba's blueberry aroma cannot be smelled but can be tasted – this is the most fitting description of both.

Dark Roast (General C)

Natural sun-dried beans at this roast level emit cocoa aroma and the natural sweetness of hazelnut cake, with a rich, full mouthfeel and the smoothness of milk candy. The fermented aroma from light roast transforms into the sweet smoothness of chocolate syrup. The fuller mouthfeel becomes softer as the coffee cools, offering abundant sweetness without adding any sugar.

The floral aroma of Ethiopian natural sun-dried beans has continuously amazed the coffee market since the second half of 2008. Green bean suppliers flock to various Ethiopian cooperatives. Besides already famous regions or cooperatives, undiscovered, more remote mountain areas hold even more special, exotic, and incredible coffee beans waiting to meet the world. In 2009, Ethiopian beans were undoubtedly the protagonists of African beans.

Sidamo province is one of Ethiopia's important coffee-producing regions. The coffee flavor from Sidamo is very diverse. Due to abundant rainfall, fertile soil, and ideal climate conditions, the washed processed coffee beans are clean and mature, sweet and refreshing, with a unique style featuring berry, lime, cocoa, and nut flavors.

FrontStreet Coffee Recommends Brewing:

• Dripper: Hario V60
• Water Temperature: 90°C
• Grind Size: Fuji Royal R-440 grinder setting 3.5
• Brewing Method: 1:15 coffee-to-water ratio, 15g coffee grounds. First pour 25g water for 25s bloom. Second pour to 120g water, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total water. Extraction time approximately 2:00.

Analysis:

Using a three-stage pour to clearly distinguish the front, middle, and back flavor profiles of the coffee. Because the V60 has many ribs and faster drainage, pausing during pouring helps extend the extraction time.

Important Notice :

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