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Sidamo Coffee Bean Varieties and Characteristics: A Story of Guji Region Coffee Bean Flavors and Taste Profiles

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information. Follow Coffee Workshop (WeChat account: cafe_style). FrontStreet Coffee's introduction to Sidamo and Guji coffee. In Ethiopia, both washed and natural processing methods are very common. In the natural processing method, farmers place coffee cherries on drying beds and dry them in the sun for 14-42 days. Once the coffee beans are dry, they are removed from

FrontStreet Coffee - Sidamo and Guji Coffee Introduction

In Ethiopia, both washed and natural processing methods are quite common. With the natural processing method, farmers place coffee cherries on drying beds and let them dry in the sun for 14-42 days. Once the coffee beans are dry, they are removed from the coffee cherries.

Ethiopian washed coffee beans exude an elegant aroma. They generally have subtle floral and citrus notes, with a clean, silky texture, though specific flavor characteristics vary by region.

Sidamo

Sidamo is located on the fertile highlands of the East African Rift Valley and is one of Ethiopia's three registered trademark coffee-producing regions (the other two being Harrar and Yirgacheffe). Its elevation ranges from 1,550-2,200 meters, with abundant rainfall, suitable temperatures, and fertile soil.

It is reported that about 60% of the coffee beans produced here are processed using the washed method. Sidamo coffee is known for its rich flavor, full body, bright acidity, as well as floral and citrus notes.

Guji

The Guji region was formerly part of the Sidamo region but was established as an independent producing region by the ECX (Ethiopia Commodity Exchange) in 2010 due to its superior geographical location and cupping quality. The region's geology consists of nutrient-rich black soil, with an average elevation above 1,800 meters. Significant day-night temperature variations provide the terroir conditions necessary for producing high-quality specialty coffee.

Guji coffee beans exhibit different flavor characteristics depending on their micro-regions, such as Shakisso and Hambela, which are both micro-regions under Guji. Overall, Guji coffees often display rich tropical fruit flavors, with intense, full-bodied and vibrant acidity.

Knowledge Point: High-quality coffee cherries generally have good shade coverage. Tree shade can block the high-temperature sun at noon, reducing the metabolic rate of coffee and helping the development of nutrients, fruit acids, and aromatic substances.

In Brief:

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