What Are the Characteristics of Guanyin Coffee Beans? A Brief Introduction to the Flavor Profile of Sun-Dried Sidamo Guanyin

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FrontStreet Coffee's Ethiopian Coffee - Sidama Guji Introduction

The coffee flavors of Sidama are incredibly diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, which create distinct differences and characteristics in the coffee produced by each town area. The Sidama production area is located in southern Ethiopia. Agriculture dominates the industry here, with coffee growing areas situated around the Great Rift Valley. The coffee flavors of Sidama are incredibly diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, which create distinct differences and characteristics in the coffee produced by each town area. The Sidama production area is located in southern Ethiopia. Agriculture dominates the industry here, with coffee growing areas situated around the Great Rift Valley.

During the annual coffee harvesting and processing season (December-January), we require that coffee farmers only begin sun-drying when the sugar content of the red cherries reaches above 30. For the first two days of sun-drying, we ensure the moisture of the red cherries is maintained to allow thorough fermentation of their fructose. 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 excessive heat. When temperatures are higher at noon, we promptly provide shade to prevent sun damage to the red cherries. At night, to prevent sudden rainfall, we wrap them with thick plastic sheets.

This allows the red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of sun-drying processing, when the moisture content of the green coffee beans drops to around 13%, we stop the sun-drying process, pack them into jute bags, and store them under natural conditions of 12-22 degrees Celsius with 45-55% humidity for about 50 days of bean resting and further dehydration. When the moisture content of the green beans reaches around 11%, they are transported to the processing plant for hulling, screening, and sale. When the harvesting season arrives each December, the mountains are covered with red coffee cherries. This is the "Guji" estate, where the neatly arranged original African sun-drying beds at the village entrance serve as the "Guji" processing plant.

Cupping Results: Flavor Description and Scoring

Natural Process Guji: Rose floral notes, passion fruit, pineapple, sweet and sour strawberry

• Cleanliness: 6 points
• Sweetness: 6 points
• Acidity: 6 points
• Mouthfeel: 5 points
• Flavor: 6.5 points
• Aftertaste: 6 points
• Balance: 6 points
• Overall Assessment: 6 points
• Total Score: 83.5 points

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