Differences Between Queen Coffee and Gesha Coffee: Awards, Stories, and Brewing Methods

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Sidamo Coffee Region: Diversity and Terroir

Sidamo's coffee flavors are incredibly diverse, as different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences and characteristics in the coffee produced by each town area. The Sidamo region is located in southern Ethiopia, where agriculture is the primary industry, and coffee cultivation areas are situated around the Great Rift Valley. Sidamo's coffee flavors are incredibly diverse, as different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences and characteristics in the coffee produced by each town area. The Sidamo region is located in southern Ethiopia, where agriculture is the primary industry, and coffee cultivation areas are situated around the Great Rift Valley.

Hambella: The High-Altitude Coffee Sub-Region

Hambella (generally translated as "Hanbella") is located in Ethiopia's largest coffee producing region, Guji, administratively belonging to the Oromia state. Hambella's western side faces Yirgacheffe's Kochore across mountains, with a highland area of 3200 meters altitude and about 30 kilometers wide separating the two producing regions. To the southeast, east, and north, it borders Guji's Shakiso, Uraga, and Kercha sub-regions respectively, making it Ethiopia's highest altitude coffee sub-region (Harrar is Ethiopia's highest altitude main producing 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 Dimtu region: "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 sun-dried coffee from the "Buku Abel" estate and processing plant is called "Flower Queen."

Flower Queen's Award-Winning Profile

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

Awards and Recognition

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

Processing and Cultivation

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 by "Enset" trees, allowing Flower Queen to receive sufficient sunlight and develop rich flavors without consuming excessive nutrients, thereby retaining more essence 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 sun-drying processing when the sugar content of harvested red fruits reaches above 30. During the first two days of sun-drying, we ensure the red fruits' moisture content is maintained to allow full fermentation reaction of fructose. Simultaneously, 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. During midday when temperatures are higher, we provide timely shading to prevent sunburn on the red fruits. We select only fully red, completely mature coffee cherries, all hand-picked, dried on African raised beds, with limited fruit layer thickness and continuous 24-hour turning to ensure even sun-drying and ventilation, more accurately controlling the fermentation degree.

Brewing Recommendations

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

Post-Harvest Processing

At night, to prevent sudden rainfall, thick plastic sheets are used for wrapping. This allows the red fruits 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. The beans are then packed in jute bags and stored in natural conditions at 12-22°C with 40-50% humidity for about 50 days for bean resting and further dehydration. When the green bean moisture content reaches around 10%, they are transported to the processing plant for hulling, sorting, and sale.

Coffee Specifications

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 sun-dried (African raised beds)

Manufacturer: Coffee Workshop, Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee, Manufacturer contact: 020-38364473, Shelf life: 90 days, Net content: 227g, Packaging method: Bulk coffee beans, Roasting degree: Light roast

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Guji Zone

Altitude: 2250-2350m

Processing method: Natural sun-dried

Variety: Local native Heirloom varieties

Producer: Local small farmers

Flower Queen flavor notes: 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