Ethiopia Sidamo - Full Red Cherry Natural - Santawani Coffee Beans

FrontStreet Coffee: Ethiopia Sidamo Santa Vene 74158 Coffee Beans

Country: Ethiopia

Grade: G1

Region: Sidamo

Processing Station: DWD Santa Vene Processing Station

Altitude: 2050 meters

Processing Method: Full red cherry natural process

Variety: 74158

Flavor Notes: Pineapple, Mango, Blueberry, Sweet Orange

DWD Company serves dual roles as both a coffee processor and import-exporter. Among the 100,000 tons of coffee beans exported annually from Ethiopia, 5,000 tons are carefully selected premium green beans chosen by DWD Company. It operates the most processing plants in Sidamo and Yirgacheffe regions, with as many as 17 facilities. One of these is today's featured facility—the Santa Vene Processing Plant.

The Santa Vene Processing Plant is located in the town of Santa Vene within the Sidamo region. Established in 2004 at the foot of Bensa Mountain, it covers approximately 260 acres with an altitude of about 2050 meters.

Among DWD Company's processing plants, it ranks second in altitude only to the Gause Processing Station. It is also one of DWD's more advanced processing facilities in the Sidamo region. This plant requires that all batches be composed entirely of red cherries (full red cherries: hand-picked mature red coffee fruits to avoid negative effects from unripe fruits). As you can imagine, the quality of coffee beans produced here is exceptionally superior.

All red cherries are harvested during the middle to late stages of the production season, approximately from early December to early January, ensuring that all fresh fruits collected come from higher altitude areas. Coffee fruits grown at high altitudes grow slowly, giving them more time to absorb nutrients, so each fruit possesses rich fruit flavors and high sweetness. After harvesting, the coffee cherries are placed on raised beds for drying. During this period, they are regularly "turned" to ensure even drying. When temperatures become too high, they are covered with shade to prevent over-drying.

Notably, this FrontStreet Coffee Ethiopia Sidamo Santa Vene coffee bean uses the relatively rare 74158 variety in the market. The history of this variety traces back to 1970 when Ethiopia experienced a coffee anthracnose outbreak. After infected, mature berries and green berries develop water-soaked spots on their surface, followed by depressed spots that gradually change from their original red/green color to dark brown, grayish-black, eventually necrotizing on the tree or even falling off. This disease directly reduced coffee tree production capacity by 20%-30%, and in severe cases by as much as 70%-80%. At that time, the Harar and Yirgacheffe regions on the eastern half of the Great Rift Valley suffered devastating losses, while coffee on the western half was barely affected.

Mindlessly spraying pesticides was not a long-term solution, so the Jimma Agricultural Research Center (JARC) on the western half began organizing a "bean hunting team" to search for coffee varieties with naturally superior disease-resistant genes in the western Great Rift Valley. Ultimately, seeds from over 600 coffee trees were collected, and experts used scientific identification and field trials to identify disease-resistant varieties. Finally, from these seeds, they successfully obtained new varieties with anthracnose resistance, and 74158 was one of them. The '74' in the name represents the year of discovery, while '158' is the experimental sample number.

FrontStreet Coffee's Brewing Recommendations for Santa Vene

Dripper: V60

Water Temperature: 92°C

Coffee Dose: 15g

Coffee-to-Water Ratio: 1:15

Grind Size: Fine sugar size (20号筛碗筛粉到80%)

Fold the filter paper to fit perfectly with the dripper, wet it with a small amount of water to make it adhere better, and pour out the water from the lower pot. Then add the coffee grounds and tap gently to distribute them evenly. For the first pour, gently inject 30 grams of water for blooming, with a bloom time of 30 seconds. For the second pour, inject water to about 135 grams, circling evenly and steadily outward. Then wait for the coffee liquid to drop, and when it reaches halfway, inject the final pour of water to 225 grams. After waiting for all the coffee to finish dripping, the total extraction time is typically around 2 minutes.

Dry Aroma:

When ground into coffee powder, it releases rich aromas of orange peel, ripe peach flesh, and apricot.

Brewing Flavor:

Hot: The first sip reveals extremely rich tropical fruit flavors, with pineapple and sweet orange being particularly prominent, followed closely by blueberry sweetness,仿佛就是一股饱满的果汁在嘴里炸开.

Medium to Low Temperature: When sipped at medium to low temperatures, you'll experience a maple-like sweetness that is remarkably vivid.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473