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Characteristics of Ethiopian Sidamo Coffee Beans - Don't Miss This Sun-Dried Sidamo Coffee

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 Zhucang Coffee Introduction. Also a native Ethiopian variety, this Zhucang coffee originates from the Sidamo region at an altitude of 1750-2000 meters. The soft, fertile soil, suitable temperature, humidity, rainfall, rainy season, and other factors combine to create the indispensable conditions for achieving the superior quality of Zhucang coffee.

FrontStreet Coffee - Sidamo Guji Coffee Introduction

As another Ethiopian heirloom variety, this Guji is produced in the Sidamo region at elevations between 1750-2000 meters. The soft, fertile soil, suitable temperature, humidity, rainfall, and rainy season periods combine to create indispensable factors for achieving Guji's superior quality.

Sidamo green coffee beans are characterized by a slightly grayish appearance, with some beans being large while others are small. They offer a balance of gentle and bright acidity, appropriate body intensity, and sweet, spicy aromatics. However, unlike Yirgacheffe coffee, Sidamo's coffee flavor features citrus sweetness, along with rich berry aromas and tropical fruit flavors, creating a very rich and delicate texture in the cup.

As a natural processed Sidamo, Guji can achieve a purity nearly equivalent to washed processing, which is truly remarkable!

Generally, natural processing methods can better highlight the inherent sweetness of the beans but lack the clean brightness characteristic of washed processing. Many people even feel that naturally processed beans always have some peculiar flavors. However, Guji is quite special and will definitely refresh people's inherent impressions of natural processing.

Guji not only makes people unaware of the traditional defects of natural processing but also brings to mind the various advantages of washed processing. Besides the excellent quality of the beans themselves, this is also due to proper post-processing. Undoubtedly, green bean processing is indeed a specialty of 90+, though the secret recipes are unknown to us. We only know that 90+ categorizes coffee with sufficient detail, then tirelessly experiments, designing specialized processing methods for each flavor profile. After countless refinements and improvements, only when the optimal state is achieved are the results presented to people.

But the cleanliness of natural processing stems not only from excellent green bean handling but also from attentive roasting. Constant temperature and humidity warehouses, professional and sanitary environments, top-grade roasting machines, and experienced roasters give us the confidence to ensure stability and the flavor expression that excellent green beans deserve through minimal post-roast screening.

Therefore, when roasting this bean, the key consideration is how to better preserve and present its original superior flavors. A scientifically rigorous, strictly controlled roasting process ultimately allows it to inherit the captivating aromas characteristic of Ethiopian beans, retain round and full-bodied flavors, and highlight lingering sweetness. Strong fruity notes, berries, yellow peaches, pineapples, plus the wine-like aroma from natural fermentation, create a cup like golden rum fallen into a fruit basket, making one unable to resist indulging.

In Brief:

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