Sidamo Region Introduction: What's the Difference Between Guji and Wolishalo

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Sidamo Growing Region

Sidamo grows in the southernmost Ethiopian highlands at elevations between 4,600-7,200 feet (Sidamo Province). It is a renowned specialty coffee region in southern Ethiopia, bordering Kenya to the southeast, located southeast of Jimma and directly south of the capital. Typically characterized by distinct sweetness, it is favored by many people. Its annual production is approximately 225,000 bags/60kg, with beans slightly smaller than Longberry, greenish-gray in color. In Sidamo's natural drying fields, coffee is placed on wooden racks with jute nets, where workers manually turn the coffee under sun exposure. Natural process Sidamo is usually exported with G4 grade designation, while washed Sidamo, due to its more refined processing compared to natural method, is mostly exported as G2 grade.

Shan Kuo Man

After undergoing strict supervision and selection, Shan Kuo Man avoids the annoying earthy impurities and high defect rates commonly found in natural process beans. Instead, it highlights the captivating sweetness that natural processing is known for. The enchanting fruit notes of Shan Kuo Man inherit the fascinating aroma characteristic of traditional Ethiopian natural process, expressing a full-bodied, long-lasting sweetness and perfectly balanced fruit acidity that stimulates the palate. Daily brewing of Shan Kuo Man is also quite easy to master. The beans themselves are rich in flavor, and whether prepared with clean drip filtration or concentrated espresso brewing methods, they can excellently showcase their inherent characteristics.

Shan Kuo Man Flavor Notes: Floral aroma, nectarine, tropical fruits, blackberry, blueberry, plum, cream, cinnamon

Hanakui

Examining the flavor descriptions provided by the green bean supplier and testing the bean's moisture content and density. The freshly acquired green beans have a fermented wine-like aroma of coffee flowers, completely different from the grassy aroma of typical green beans. Furthermore, Hanakui green beans vary in size, with many being pointed at both ends (Ethiopia Heirloom - Ethiopian native varieties), with moisture content around 11%. Its high altitude results in higher bean density, but not the extremely hard SHB type beans. Therefore, the initial dehydration time is extended, entering first crack with temperature increase to minimize the loss of small molecular aromatic substances like floral notes.

After multiple roasting and cupping corrections, FrontStreet Coffee, using Taiwan's Yang Family 800N machine, finally determined the most satisfactory roasting method:

• Load beans at 190°C, completing dehydration and yellowing in nearly 6 minutes. (Yellow point around 150-153°C)

• First crack begins around 9 minutes and 50 seconds (Hanakui's first crack occurs later than typical beans, with weak cracking sounds)

• The development time after first crack should be controlled not to exceed 1 minute and 30 seconds, nor be less than 1 minute. (Recommend opening the damper and reducing heat to control speed)

• Smelling with the sampling spoon, when strawberry jam aroma is detectable around 193°C, the beans should be discharged. Controlling the total time within 11 minutes is optimal.

Hanakui Flavor Notes: Passion fruit, rose floral aroma, strawberry jam, berry sweet and sour, peach flesh, tea-like finish

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473