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 highlands of southern Ethiopia at elevations between 4,600-7,200 feet. It is a renowned specialty coffee region in southern Ethiopia, bordering Kenya, located southeast of Jimma and directly south of the capital. Typically, it exhibits distinct sweetness and is widely favored by 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 nutrient-rich, 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 excellent performance in both flavor expression and quality. Previously part of the Sidamo region, Guji was established as an independent distinct region by the Ethiopia Commodity Exchange (ECX) in 2010.

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

Sidamo Flower Queen 3.0

Hambella's core production area has four estate processing stations: "Dire" church processing station, "Mansa" mountain pond processing station, "Bobea" red flag processing station, and "Goro baessa" mountain spring processing station.

This particular coffee comes 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 marks its coffee harvest season, during which the mountains are covered with bright red, mature coffee cherries. In the village, these cherries are arranged neatly on African drying beds – this is where "Flower Queen" processing takes place.

Processing Method

Natural processing is the oldest and most traditional method for handling coffee beans. The harvested coffee cherries are dried directly in the sun for approximately two to four weeks. During the drying period, the cherries must be turned regularly to prevent over-fermentation and spoilage.

Naturally processed coffee exhibits high sweetness and a fuller body. The only drawback is a slightly higher defect rate. In 2018, Flower Queen was upgraded to version 2.0, featuring fully hand-picked mature coffee cherries with sugar content above 21 before natural processing. This new batch of Flower Queen 3.0 uses coffee cherries with average sugar content reaching above 24, resulting in even higher sweetness.

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