What Makes Sidamo Guji Coffee Special: Ethiopian Guji Coffee Flavor Characteristics

FrontStreet Coffee - Sidamo Flower Queen Flavor Profile Introduction

In 2017, Ethiopia's DW green bean company sent their coffee beans to the TOH (The Taste of Harvest) competition hosted by the African Fine Coffee Association. Their natural process batch won the championship in Ethiopia's TOH competition. This batch of green beans was named "Flower Queen" (Hua Kui) in honor of its champion status.

Flower Queen Coffee is located in Hambella, which is part of Ethiopia's largest coffee producing region, Guji (GUJI), administratively belonging to the Oromia region. Hambella faces Yirgacheffe's Kochore region across mountains to the west, and borders Guji's Shakiso, Uraga, and Kercha sub-regions to the southeast and north. It is Ethiopia's highest altitude coffee sub-region (Harrar is Ethiopia's highest altitude main coffee region).

Currently, there are about 20 processing plants of various scales in the Hambella region. DW Company has four estate processing plants in Dimtu, the core area of Hambella: "Buku Abel," "Buku Saysay," "Haro Soresa," and "Tirtiro Goye."

"Good Coffee is Hard to Come By": Deep in Mountains Above 2000 Meters Altitude

Most coffee estates in Ethiopia remain in their pristine state. Local coffee farmers go into the mountains to harvest, selecting only fully red, completely mature coffee cherries, all hand-picked. They use African drying racks, limiting the thickness of the fruit layer and turning them continuously 24 hours a day to ensure even sun exposure and ventilation, more accurately controlling the fermentation degree. Most local processing plants also use original natural processing methods, fermenting and drying based on experience, resulting in unstable quality.

With red-brown organic soil, annual rainfall exceeding 1200mm, altitude, day-night temperature differences, hand-picked pure red cherries, and low-temperature fermentation in the estate's uniquely favorable natural environment, the harvest plots for red cherries are more concentrated, and new processing stations are closer, ensuring the fastest collection and processing of red cherries. The entire processing process only involves more refined management under the guidance of scientific measuring instruments, without any "tradition-breaking" improved processes. Natural processing only begins when the cherry sugar content reaches above 21, resulting in considerable sweetness.

Brewing Notes and Flavor Profile

Sidamo Flower Queen was soaked starting at 9 PM last night and filtered at 9 AM this morning. The full extraction time for the maximum coffee-to-water ratio [1:12] was 4'02", [1:10] was 3'32", and [1:8] was 2'46".

[Coffee-to-water ratio 1:8 | 30g coffee : 240g water]

Flavor: Lemon, sauce-like richness, passion fruit, plum, with caramel and honey in the aftertaste, and a rich fermented wine aroma. The overall mouthfeel is quite rich, with noticeable acidity and a long-lasting finish.

Important Notice :

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