Is Ethiopian Sidamo Natural Guji More Expensive Than Geisha and Blue Mountain? Flavor Profile and Characteristics

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Pour-over Brewing Guide for Flower Queen Coffee

For pour-over Flower Queen coffee: Use 15g of coffee beans, ground to medium-fine consistency (Fuji ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water and let bloom for 27 seconds. Continue pouring to 105g, then pause until the water level drops halfway. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Flower Queen Award History

Cupping Notes

Passion fruit, rose floral aroma, strawberry jam, berry sweet and sour, peach flesh, red tea finish

Awards

2016/2017 Season:

• Ethiopia National Taste of Harvest Competition - Champion
• 2016/2017 harvest season Ethiopia Coffee Competition - Champion

2017:

• 2017 Regional Africa Taste of Harvest Competition - Second Place
• 2017 Africa Coffee Competition - Second Place

Origin and Processing

The Flower Queen processing station is located in Buku Abel village at an altitude of 2200 meters. During the harvest and processing season (December-January), its unique growing environment and natural climate create the distinctive flavor of Flower Queen. We only begin sun-drying when the sugar content of harvested red cherries reaches 30 or above.

During the first two days of sun-drying, we maintain the moisture content of the red cherries to ensure adequate fermentation of their fruit sugars. Meanwhile, the high-altitude location allows the processing station's nighttime temperature to drop to around 12°C, preventing over-fermentation odors from excessive heat. During midday when temperatures are higher, we provide timely shading to prevent sun-scalding of the red cherries.

At night, thick plastic sheeting is used to wrap the cherries to protect against sudden rainfall. This allows the red cherries to ferment and dehydrate at lower temperatures. After 18 days of sun-drying, when the moisture content of the green coffee beans drops to around 13%, the sun-drying process is stopped. The beans are then bagged in jute bags and stored in warehouses at 12-22°C with 40-50% humidity for about 50 days for further curing and dehydration. When the green bean moisture content reaches around 10%, they are transported to the processing plant for hulling, sorting, and sale.

Coffee Origin Information

Coffee 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 sun-dried (African drying beds)

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Green beans/Roasted beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Degree: Light roast

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350m

Processing Method: Natural

Variety: Local native Heirloom

Producer: Local small farmers

Flower Queen Flavor Profile: Passion fruit, rose floral aroma, strawberry jam

Sidamo Coffee Characteristics

Sidamo Flower Queen coffee offers extremely diverse flavors. Different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences and characteristics in coffee produced from each town area. The Sidamo production region is located in southern Ethiopia. Agriculture dominates the local industry, with coffee growing areas situated around the Great Rift Valley.

Sidamo's coffee flavors are exceptionally diverse due to varying soil compositions, regional microclimates, and numerous native coffee varieties, which create distinct differences and characteristics in coffee produced from each town area. The Sidamo production region is located in southern Ethiopia. Agriculture dominates the local industry, with coffee growing areas situated around the Great Rift Valley.