What are the flavor characteristics of Sidamo coffee? Pour-over Sidamo coffee features and flavor sharing

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FrontStreet Coffee's Sidamo Pour-Over Characteristics

Sidamo Region - Ethiopia's most renowned coffee growing region, situated at altitudes of 1400-1700 meters. The green beans are processed using both washed and natural methods. Washed beans offer consistent quality with bright, clean acidity, while natural beans present a more wild flavor profile. The roasting approach is also distinctive, with beans dropped at medium to late first crack to fully showcase their elegant floral notes, fruit acidity, and flavors of red wine and chocolate.

Ethiopian Coffee Introduction - Presenting the Taste of Royalty

Ethiopia is the birthplace of coffee and one of the world's three great ancient coffee nations. All superior coffee varieties worldwide originate from this country's Kafa Forest. It is Africa's largest exporter of Arabica beans, with coffee graded into five levels: G1-G5. Among these, G1 and G2 represent two grades of washed coffee, while G3, G4, and G5 are natural processed coffees. The country's coffee beans are characterized by their small size.

Sidamo green coffee beans appear slightly grayish, with some areas being coarse while others are fine. They possess both gentle and intense acidity, with appropriate body concentration and sweet, fragrant aroma, making them one of the garden coffees from Ethiopia's southern highlands. Unlike typical African coffees, Sidamo features clear fruit acidity, smooth mouthfeel, and fresh floral and fruity aromas. Due to different processing methods, the coffee can be divided into two types: washed coffee and sun-dried coffee.

Washed processed Sidamo appears light green, with medium-sized oval beans and full fruits. The average quality is excellent, with aromatic and mellow fragrance. One sip leaves an endless aftertaste, possessing a wild beauty. It is elegant yet playful, with a gentle and pleasant entry口感 that creates a strong taste impact with the subsequent bright lemon fruit acidity. The mouthfeel is uniquely mellow, with a distinctive and pleasant aftertaste, while the slowly rising finish contains unique sweetness.

FrontStreet Coffee's Sidamo Boku Pour-Over Experience

Country: Ethiopia, Sidamo

Grade: G1

Region: Michicha, Kelenso Moconissa town, Guji micro-region

Roast Level: Light roast

Processing Method: Raised bed natural

Variety: Heirloom

Processing Station: Ardi

Flavor Profile: Berries, red berries, jackfruit, white grape acidity, berry aftertaste

Pour-Over Parameter Recommendations:

Natural Sidamo: Recommend using 15g of coffee grounds with 90°C water temperature, BG-6S grinder setting, V60 dripper, and 1:15 coffee-to-water ratio. First pour 30g of water and let bloom for 30 seconds. Second pour to 120g, then continue to 225g total. Avoid the final tail section of the extraction. Total extraction time should be around 2:00 minutes.

Important Notice :

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