What is Horse Champion Coffee Bean? Flavor Profile Introduction of Ethiopian Sidamo Horse Champion Coffee

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Introduction to Ethiopian Sidamo - Guji Buku Abel

Coffee Origin Information

Coffee Country: Africa, Ethiopia

Coffee Estate: Guji, Hambella Wamena region, Dimtu, Buku Abel Estate

Production Altitude: 2,250~2,350 meters

Coffee Variety: Heirloom

Green Bean Grade: G1

Processing Method: Natural (African drying beds)

Cupping Notes: Rose aroma, strawberry jam, peach flesh, black tea finish

Origin Story

Located at longitude 38°25'3" East, latitude 6°2'17" North, at an altitude of 2,280 meters on the African continent, lies the small mountain village of Buku Abel, surrounded by mountains. Behind the village, high mountains are covered with heirloom coffee trees. These coffee trees, which have undergone countless generations of natural selection, come in various shapes but are all lush and verdant. During the harvest season each December, the mountains are covered in red coffee cherries. This is the "Horse" estate, and the neatly arranged original African drying beds at the village entrance serve as its processing facility.

Regional Characteristics

Hambella, located in Ethiopia's largest producing region of Guji, is administratively part of the Oromia Regional State. To the west, Hambella faces the Yirgacheffe Kochore region across mountains, with a highland barrier of 3,200 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 the highest altitude coffee sub-region.

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

Processing Method

During the harvest season from December to January, for the first two days of natural processing, it's essential to maintain the moisture content of red cherries to ensure thorough fermentation of fructose. Meanwhile, the high-altitude location allows the processing plant's nighttime temperature to drop to around 12°C, preventing over-fermentation odors that could occur at higher temperatures. When temperatures are higher at noon, timely shading is provided to prevent sunburn on the red cherries. At night, thick plastic sheets are used to cover the cherries to protect them from sudden rainfall.

The coffee cherries undergo fermentation and dehydration at relatively low temperatures. After 18 days of natural processing, when the moisture content of the green beans drops to about 13%, the natural processing is stopped, and the beans are packed into jute bags. Under natural conditions of 12-22°C and 45-55% humidity, they are stored in warehouses for about 50 days for further bean development and dehydration. When the green bean moisture content reaches about 11%, they are transported to the processing plant for hulling, screening, and sale.

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