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What are the Flavor Characteristics of Ethiopia Guji Coffee - Brief Introduction to Sidamo Guji Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee
Last Updated: 2026/01/27, Professional coffee knowledge exchange for more coffee bean information please follow Coffee Workshop (WeChat public account: cafe_style) FrontStreet Coffee - Sidamo Guji French Press Brewing Share Ethiopian coffee is highly rated domestically especially Chinese people have special interest and love for Ethiopia's Sidamo and Yirgacheffe growing regions Sidamo Province

FrontStreet Coffee - Ethiopian Sidamo Hawara French Press Brewing Guide

Ethiopian coffee is highly regarded in China, with Chinese coffee enthusiasts showing particular interest and passion for the Sidamo and Yirgacheffe growing regions. Sidama Province is located in southern Ethiopia, bordered by Arsi Province to the north, extending east to connect with Bale Province, and with the Gamu Gofa provincial administrative region to the west.

Ethiopia's administrative divisions are organized into four levels, ranked from largest to smallest: Region, Zone, Woreda, and Kebele. Most green coffee bean names follow this naming convention. For example, Hawara is located southeast of Yirgacheffe in the Sidamo region, and administratively belongs to Oromia Region → Guji Zone → Shakisso Woreda → Hambella.

The Guji Zone was established as an independent growing region by the ECX (Ethiopian Commodity Exchange) in 2010 due to its superior geographical location and cup quality. Shakisso is the most attractive micro-region within Guji, located southeast of Yirgacheffe with an average altitude of over 1,800 meters. Hawara belongs to a single farm system (which we'll temporarily call Single Farm Project, or SFP). Hawara growing region: Guji, Shakisso, Hambella.

Hawara

Coffee Origin: Africa, Ethiopia

Coffee Estate: Guji Hambella, Buku Able Estate

Coffee Variety: Ethiopian local landrace varieties

Growing Altitude: 2,250-2,350 meters

Grade: G1

Processing Method: Natural (African drying beds)

Roast Level: Light-Medium

French Press Parameters: Grind size: BG 6S (Chinese standard #20 sieve, 47% pass-through), water temperature 90°C, coffee-to-water ratio 1:15

Brewing Method: First add 15g of coffee grounds to the French press, then directly add water to 226g. Stir 4 times to ensure full contact between coffee grounds and hot water. When it reaches 3:30 minutes, press the plunger down. Total pouring time is 4 minutes.

Flavor Profile: Smooth texture, with orange peel oil aroma in the scent. The cup reveals citrus, almond, strawberry, and jackfruit flavors, with mid-palate notes of almond, cream, and sandalwood, finishing with distinct honey sweetness. Overall sweetness is relatively high.

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