What Flavors Does Hand-Poured Ethiopian Natural Coffee Have? Sharing Sidamo Natural Hero Coffee

FrontStreet Coffee - Introduction to Ethiopian Natural and Washed Coffee Characteristics

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Sidamo's diverse soil types, microclimates, and countless native coffee varieties, combined with towering mountains, highlands, plateaus, valleys, and plains within the region, create varied topography. The local geology consists of nutrient-rich, well-drained volcanic soil with depths reaching nearly two meters, and the surface soil appears dark brown or brown. The region's greatest advantage lies in maintaining soil fertility through organic material circulation, using fallen leaves from surrounding trees or residual plant roots as fertilizer. This results in distinctly different and characteristic coffee produced by each town. From 2010 to 2012, it consistently achieved high scores of 92-94 from the authoritative American coffee evaluation website CR. This demonstrates the extraordinary nature of green beans from this producing region.

Sidamo green coffee beans are slightly grayish, with some areas being coarse while others are fine. They possess both gentle and bright acidity, appropriate body intensity, sweet and spicy flavors, making them one of the garden coffees from Ethiopia's southern highlands. Unlike typical African coffees, Sidamo has clear fruit acidity, smooth texture, and delicate floral and herbal aromas.

Natural processed Sidamo has flavors close to floral notes but with slight earthy tones. The washed process carries nutty fruit aromas with hints of cocoa, but both share smooth mouthfeel and viscosity, comfortable and pleasant acidity and aroma. Light or medium roast is suitable for single origin. Pour-over natural Sidamo will reveal fermented wine-like and berry flavors.

Guji Hero

Region: Uraga Guji

Processing: Washed

Variety: Local landrace

Altitude: 2100m

Flavor Notes: Jasmine, bergamot, honey, black tea

Brewing Guide: Coffee-to-water ratio 1:15, grind size BG-6S, water temperature 91°C. Bloom with 30g water for 30 seconds. Second pour to 120g, then wait for the water level to drop until the coffee bed is about to be exposed before the third pour. Pour to 225g total, wait for the water level to drop until the coffee bed is about to be exposed, then remove the filter cone. Total extraction time: 2 minutes.

Knowledge Bonus:

Sidamo's coffee flavors are extremely diverse. Different soil types, microclimates, and countless native coffee varieties, combined with towering mountains, highlands, plateaus, valleys, and plains within the region, create varied topography. The local geology consists of nutrient-rich, well-drained volcanic soil with depths reaching nearly two meters, and the surface soil appears dark brown or brown.

END

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473