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Introduction to Sidamo Coffee

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The flavor profile of Sidamo's Flower Queen coffee is exceptionally diverse. Different soil compositions, regional microclimates, and countless native coffee varieties have created distinct differences and characteristics in the coffee produced by each town area. The Sidamo region is located in southern Ethiopia, where agriculture dominates the economy. Coffee growing areas are situated around the Great Rift Valley. The coffee flavors in Sidamo are remarkably diverse due to varying soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in the coffee produced by each town area.

Hambella Region

Hambella (generally translated as "Hanbella") is located in Ethiopia's largest coffee producing region, Guji (GUJI), administratively belonging to the Oromia Regional State. Hambella's western side faces the Yirgacheffe Kochore region across mountains, with a 3,200-meter-high, approximately 30-kilometer-wide highland barrier between the two producing areas. To the southeast, east, and north, it borders Guji's Shakiso, Uraga, and Kercha sub-regions respectively. Hambella is Ethiopia's highest altitude coffee sub-producing region (Harrar is Ethiopia's highest altitude main producing region).

Currently, there are nearly 20 processing plants of various scales in the Hambella region. DW Company has four estate processing plants in Hambella's core Dimtu region: "Buku Abel," "Buku Saysay," "Haro Soresa," and "Tirtiro Goye," with an annual coffee production of approximately 1,100 tons.

Among all these estates and processing stations, only the natural process coffee from the "Buku Abel" estate and processing plant is called "Flower Queen."

Flower Queen Awards

Cupping notes: Passion fruit, rose floral aroma, strawberry jam, berry sweetness and acidity, peach flesh, black tea finish

2016/2017: Champion, Ethiopia National Taste of Harvest Competition

2016/2017 harvest season: Champion, Ethiopia Coffee Competition

2017: Runner-up, Regional Africa Taste of Harvest Competition

2017: Runner-up, Africa Coffee Competition

Flower Queen Processing Details

The Flower Queen processing plant is located in Buku Abel village at an altitude of 2,200 meters. From the beginning of cultivation, it was chosen for its noble "family environment" - fertile humus-rich reddish-brown soil, and provided with shade protection from "Enset" trees. This allows Flower Queen to receive sufficient sunlight to develop rich flavors without consuming excessive nutrients, thereby preserving more essential substances within the coffee fruit. During the harvest and processing season (December-January), its unique growing environment and natural climate create Flower Queen's distinctive flavors. We only begin natural processing when the sugar content of harvested red fruits reaches above 30. During the first two days of natural processing, we maintain the moisture of the red fruits to allow their fructose to fully begin fermentation reactions. Meanwhile, the high-altitude geographic location allows the processing plant's nighttime temperature to drop to around 12 degrees Celsius, preventing excessive fermentation odors due to high temperatures. When temperatures are higher at noon, we promptly provide shade to prevent sun damage to the red fruits. We select only fully ripe coffee cherries, all hand-picked, dried on African raised beds, with limited fruit layer thickness and continuous turning every 24 hours to ensure even drying and ventilation, and more precise control of fermentation degree.

Brewing Recommendations

For pour-over Flower Queen: Use 15g of coffee, ground to medium-fine (Fuji Royal hand grinder with ghost teeth blade at 3.5 setting), V60 dripper, water temperature 91-93°C. First pour 30g of water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops to half before continuing to pour slowly until reaching 225g. Discard the last portion. Water-to-coffee ratio is 1:15, extraction time 2:00.

At night, thick plastic sheets are used to wrap the coffee to prevent sudden rainfall. This allows the red fruits to ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, when the moisture content of green coffee beans drops to around 13%, natural processing is stopped. The beans are bagged in jute bags and stored in warehouses at 12-22°C with 40-50% humidity for approximately 50 days of bean resting and further dehydration. When the green bean moisture content reaches around 10%, they are transported to processing plants for hulling, screening, and sale.

Coffee Origin Information

Coffee producing country: Africa, Ethiopia

Coffee estate: Guji, Hambella Wamena region, Dimtu city, Buku Abel estate

Coffee variety: Heirloom, Ethiopian native varieties

Production altitude: 2250-2350M

Quality grade: G1

Processing method: Natural (African drying beds)

Manufacturer: Coffee Workshop Address: No. 10 Baoqian Street, Yuexiu District, Guangzhou, FrontStreet Coffee Manufacturer contact: 020-38364473 Shelf life: 90 days Net weight: 227g Packaging: Bulk coffee beans Roast level: Roasted coffee beans Sugar content: Sugar-free Origin: Ethiopia Roast degree: Light roast

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350 meters

Processing method: Natural

Variety: Local native Heirloom varieties

Producer: Local small farmers

Flower Queen flavor: Passion fruit, rose floral aroma, strawberry jam

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473