Sidamo Guji Coffee - Flavor Profile and Characteristics of Sidamo Guji Coffee Beans

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FrontStreet Coffee - Ethiopia Sidamo Natural Flower Queen 3.0 Introduction

Sidamo grows in the southernmost highlands of Ethiopia at elevations between 4,600-7,200 feet. It is a famous specialty coffee region in southern Ethiopia, bordering Kenya, located southeast of Jimma and directly south of the capital. Typically, it exhibits pronounced sweetness and is quite popular among many coffee enthusiasts.

Sidamo's coffee flavors are incredibly diverse. With different soil types, microclimates, and countless native coffee varieties, this region features towering mountains, highlands, plateaus, valleys, and plains. The diverse topography, combined with fertile, well-drained volcanic soil, creates ideal growing conditions that result in exceptional coffee quality.

The Guji region has gained significant attention in recent years, demonstrating impressive results in both flavor expression and quality. Guji was formerly part of the Sidamo region but was established as an independent new region by the Ethiopia Commodity Exchange (ECX) in 2010.

Located southeast of Yirgacheffe, the Guji region borders Sidamo and the Gedeo zone. It's an area with complex topographical changes, including towering mountains, highlands, plateaus, valleys, and plains. The region's geology consists of fertile black soil (Vertisol) with depths of nearly two meters and an average elevation above 1,800 meters. The geographical features create significant day-night temperature variations, providing all the terroir conditions necessary for producing premium specialty coffee.

Sidamo · Flower Queen 3.0

The core production areas of Hambella include four estate processing stations: "Dire" Church Processing Station, "Mansa" Reservoir Processing Station, "Bobea" Red Flag Processing Station, and "Goro Baessa" Mountain Spring Processing Station.

Our coffee beans come from the Goro Baessa Mountain Spring Processing Station. Goro Baessa is a small village surrounded by mountains at an elevation of 2,280 meters. December is its coffee harvesting season each year, when the mountains are covered with bright red, mature coffee cherries. In the village, they are neatly arranged on African drying beds – this is where "Flower Queen" coffee is processed.

Processing Method

The natural processing method is the oldest and most traditional way of processing coffee beans. Harvested coffee fruits are dried directly in the sun for about two to four weeks. During the drying period, they need to be turned regularly to prevent over-fermentation and spoilage.

Natural processed coffee exhibits high sweetness and a relatively fuller body. The only drawback is a slightly higher defect rate. The 2018 Flower Queen was upgraded to version 2.0, featuring fully hand-picked ripe coffee cherries with sugar content above 21 degrees before natural processing. This year's new batch [Flower Queen 3.0] features harvested coffee cherries with an average sugar content above 24 degrees, resulting in even higher sweetness.

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