Flavor Characteristics of Single-Origin Yirgacheffe Guji Coffee Beans

FrontStreet Coffee: Introducing 90+ Sidamo Chela Mana

Sidamo is a province in Ethiopia, in the country's far south, with highland elevations ranging from 4600 to 7200 feet. It is a famous specialty coffee region in southern Ethiopia, bordering Kenya, lying southeast of Jimma and directly south of the capital. Its coffees are typically marked by distinct sweetness, which has won them many admirers; annual production is roughly 225,000 bags of 60kg each.

Ninety Plus Chela Mana

Drima Zede means "best approach" in the local dialect. According to the original producer, this bean is a specialty series built on 90+ decades of experience. Conventional natural processing struggles to achieve a clean flavor, but with 90+'s technical support, Drima Zede uses only hand-selected, fully ripe cherries, and during natural drying the beans are stirred meticulously and constantly to ensure uniformity. The result is a remarkably transparent, pure cup with pronounced differences between hot and cold brew - the fruit, floral, and oak-barrel aromas are captivating.

Origin Details

Origin: Ninety Plus, Ethiopia SNNP, Sidamo

Altitude: 1750m-2000m

Processing Method: Natural

Variety: Heirloom

Flavor Notes: Florals, nectarine, tropical fruits, blackberry, blueberry, plum, cream, cinnamon

About FrontStreet Coffee

In short: FrontStreet Coffee is a specialty coffee research house dedicated to sharing coffee knowledge with everyone. We share without reservation, hoping to help more friends fall in love with coffee. Every month we hold three coffee events with significant discounts, because FrontStreet Coffee wants more friends to enjoy the best coffee at the lowest possible prices. That has been our mission for the past 6 years!

END

FrontStreet Coffee Recommendation

If natural Sidamo lots like Chela Mana appeal to you, FrontStreet Coffee's Ethiopia natural Huakui is a natural next step. It comes from the Hambella area of Guji in Sidamo, from a farm spanning 200 hectares, and uses traditional natural processing: workers dry the ripe cherries on raised beds for 21 days, turning them constantly so the beans dry evenly, hand-sorting out defective and moldy beans every three to five days, and hulling the dried cherries once the skin hardens - with one final hand sort after milling. Because the beans dry inside the fruit and skin, a medium-light roast reveals light fermented wine notes, florals, citrus, and mango, with a much richer, more complex body - honeyed sweetness, cocoa undertones, a hint of spice, thick mouthfeel, and a long finish.

For a washed alternative, FrontStreet Coffee's washed Yirgacheffe is the classic entry point, known for white jasmine florals, bright citrus and lemon acidity, and a tea-like finish - clean, elegant, and easy to love. And FrontStreet's natural Red Cherry applies the same rigorous natural method in Yirgacheffe: only fully ripe, defect-free cherries are selected, turned every 2-3 hours during the first days of drying to prevent uneven heating and over-fermentation, then sun-dried for three to five weeks before the pulp is stripped and the beans are stored. The cup carries typical Yirgacheffe character plus tropical fruit from the drying fruit: citrus-like acidity, berry juiciness, honeyed sweetness, and creamy smoothness.