The History and Origin of Sidamo Flower Queen Coffee: A Knowledge Guide to the Story of This Coffee

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Flower Queen Coffee

Origin Country

Africa, Ethiopia

Coffee Estate

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

Coffee Variety

Heirloom, Ethiopian native variety

Production Altitude

2250-2350M

Quality Grade

G1

Processing Method

Natural sun-dried (African drying bed)

Product Information

Manufacturer: Coffee Workshop
Factory Address: No. 10 Bao'an Front 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

2250-2350m

Processing Method

Natural

Variety

Local native Heirloom

Producer

Local small farmers

Flavor Notes

Passion fruit, rose aroma, strawberry jam

The coffee flavor of Sidamo Flower Queen is extremely diverse. Different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences and characteristics in coffee produced by each town area. The Sidamo production area is located in southern Ethiopia. The industry here is primarily agricultural, with coffee growing areas situated around the Great Rift Valley. The coffee flavor of Sidamo is extremely diverse. Different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences and characteristics in coffee produced by each town area. The Sidamo production area is located in southern Ethiopia. The industry here is primarily agricultural, with coffee growing areas situated around the Great Rift Valley.

Hambella (generally translated as "Hanbella") is located in Ethiopia's largest coffee producing region, Guji (GUJI), and is administratively under the Oromia Regional State. Hambella's western side faces Yirgacheffe's Kochore across mountains, with a highland of 3200 meters altitude and about 30 kilometers wide separating the two production areas. Its southeast, east, and north sides border Guji's Shakiso, Uraga, and Kercha sub-regions respectively, making it Ethiopia's highest altitude Flower Queen coffee sub-region (Harrar is Ethiopia's highest altitude main production region).

Currently, there are about 20 processing plants of various scales in the Hambella region. DW Company has four estate processing plants in Hambella's core production area of Dimtu: "Buku Abel," "Buku Saysay," "Haro Soresa," and "Tirtiro Goye," with an annual coffee production of about 1100 tons.

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

Flower Queen Awards

Cupping Flavor Notes

Passion fruit, rose aroma, strawberry jam, berry sweetness and acidity, peach flesh, black tea aftertaste

2016/2017

Ethiopia National Taste of Harvest Competition - Champion

2016/2017 Harvest Season Ethiopia Coffee Competition - Champion

2017 Regional Africa Taste of Harvest Competition - Runner-up

2017 Africa Coffee Competition - Runner-up

The Flower Queen processing plant is located in Buku Abel village at an altitude of 2200 meters. From the beginning of its cultivation, it was chosen for its noble "family environment" - fertile humus-rich reddish-brown soil, and given shade protection from "Enset" trees, allowing Flower Queen to receive sufficient sunlight to produce rich flavors while not consuming excessive nutrients, thereby retaining more essence within the coffee cherries. During the harvest processing season (December-January), its unique growing environment and natural climate create Flower Queen's distinctive flavors. We only begin sun-drying processing when the sugar content of picked red cherries reaches above 30. In the first two days of sun-drying, we ensure the moisture of red cherries to allow their fructose to fully begin fermentation reactions. Meanwhile, the high-altitude geographical location allows the processing plant's nighttime temperature to drop to around 12 degrees Celsius, preventing over-fermentation odors due to high temperatures. When temperatures are higher at noon, we promptly provide shade to prevent sun damage to red cherries. We only select fully red, completely mature coffee cherries, all hand-picked, dried on African raised beds, limiting cherry layer thickness and turning them regularly 24 hours a day to ensure even sun-drying and ventilation, more accurately controlling fermentation degree.

At night, to prevent sudden rainfall, thick plastic sheets are used for wrapping. This allows red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of sun-drying processing, when the moisture content of green coffee beans drops to around 13%, sun-drying processing is stopped, and they are packed into jute bags and stored in natural conditions of 12-22 degrees Celsius and 40-50% humidity for about 50 days of green bean conditioning and further dehydration. When the green bean moisture content reaches around 10%, they are transported to processing plants for hulling, sorting, and sales.

For pour-over Flower Queen: 15g powder, medium-fine grind (Fuji ghost tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First infusion with 30g water for 27 seconds pre-infusion, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473