Does Pour-Over Coffee Have Rich Floral and Fruity Aromas? Sidamo Guji Brewing Recommendations

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FrontStreet Coffee - Sidamo Flower Champion Brewing Guide

Hambella, located in Ethiopia's largest producing region Guji, is administratively affiliated with the Oromia Regional State. Hambella's western side faces the Yirgacheffe Kochore region across mountains, with the two producing areas separated by a highland of 3,200 meters altitude and about 30 kilometers width. Its southeast, east, and north sides border 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. DW Company has four estate processing plants in Hambella's core Dimtu region: Buku Abel, Buku Saysay, Haro Soresa, and Tirtiro Goye.

During the annual harvest season from December to January, the first two days of natural processing require maintaining the moisture content of red cherries to ensure full fermentation of fructose. Meanwhile, the high-altitude geography allows the processing plant's nighttime temperature to drop to around 12°C, preventing over-fermentation odors that would occur at higher temperatures. During midday when temperatures are higher, timely shading is applied to prevent sun damage to the red cherries. At night, thick plastic sheets are used for wrapping to prevent sudden rainfall.

Coffee cherries undergo fermentation and dehydration at relatively low temperatures. After 18 days of natural processing, when the moisture content of green coffee beans drops to around 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 placed in warehouses for about 50 days of bean resting and further dehydration. When the green bean moisture content reaches around 11%, they are transported to processing plants for hulling, screening, and sales.

Coffee Information

Coffee Origin: Africa, Ethiopia

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

Production Altitude: 2250~2350m

Green Bean Grade: G1

Processing Method: Natural (African drying beds)

Cupping Notes: Rose floral aroma, strawberry jam, peach pulp, black tea finish. Rose, Strawberry, Passion fruit.

Brewing Recommendations

Brewing Parameters: 91°C / Grind size BG-6S / 1:15 / V60 dripper / segmented extraction

Technique: After blooming 15g of coffee grounds with 30g of water for 30 seconds, pour water to 125g. After seeing the coffee bed, continue pouring to 225g. Remove the dripper when the coffee bed is visible. Total extraction time: 2 minutes

Knowledge Point

Arabica coffee is generally believed to originate from the Ethiopian highlands and is widely distributed in tropical regions. Through repeated mutations and breeding, it has derived numerous varieties.

In Brief

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