Ethiopia Sidamo · Full Red Cherry 96-Hour Anaerobic Natural · Santa Venezi Coffee Beans

FrontStreet Coffee: Ethiopia Sidamo Santa Weni 74158 Coffee Beans

Country: Ethiopia

Grade: G1

Region: Sidamo

Processing Station: DWD Santa Weni Processing Station

Altitude: 2050 meters

Processing Method: 96-hour anaerobic natural processing of fully red cherries

Variety: 74158

Flavor Notes: Citrus, Pineapple, Guava, Red wine aftertaste

Santa Weni Processing Plant and the Red Cherry Project

DWD Company's Santa Weni processing plant is about 40 minutes away from Santa Weni town. It is one of the high-altitude processing stations owned by DWD Company (which owns a total of 17 processing plants). If you have the opportunity to visit the Santa Weni processing plant, you will be able to see farmers processing large quantities of freshly harvested fully red coffee cherries. This practice originated from the "Red Cherry Project" in 2007.

In 2007, Dutch green bean traders proposed the "Red Cherry Project" to obtain higher quality Ethiopian coffee beans. The Red Cherry Project refers to using manual labor instead of mechanical harvesting for coffee cherries, and only ripe cherries can be picked. Ripe coffee cherries are red in color, while unripe ones are mostly green. Mechanical harvesting typically mixes unripe coffee cherries together, which can create some negative flavors in the brewed coffee.

Processing Method and Variety Characteristics

Compared to the Gause processing station, which also belongs to DWD Company, Santa Weni's climate is drier with lower average temperatures. This allows coffee cherries to grow more slowly and absorb more abundant nutrients over a longer period.

After the coffee cherries are harvested, they will be sorted, and qualified cherries will be placed in fermentation tanks. Carbon dioxide is then injected to allow for 96 hours of anaerobic fermentation. After fermentation ends, they are placed on raised beds for drying. They are also regularly "turned over" to ensure even drying. When temperatures are too high, they are covered with shade to prevent over-drying. After about 20-24 days of drying, when the moisture content reduces to 12%, they can be stored in the warehouse.

The bean size is medium, and it is the "74158" variety. "74" represents that this bean was discovered in 1974, while "158" is the number of this bean variety. The reason why the 74158 variety became famous, I think, is largely thanks to Ethiopia's Cup of Excellence (COE), and FrontStreet Coffee's 96-hour anaerobic natural processed Ethiopia Santa Weni is one of the outstanding winners that achieved this ranking.

The full name of Cup of Excellence (COE) is "Cup of Excellence," which is a national coffee green bean competition held once a year, bringing together excellent large and small estates from across the country. The competition has a special restriction: strictly prohibiting flavored beans from participating. Because of this ban, people can more directly experience the high-quality natural flavors from the production regions.

Brewing Recommendations

FrontStreet Coffee's brewing recommendations for FrontStreet Coffee Ethiopia Santa Weni:

Filter: V60

Water Temperature: 92°C

Coffee Amount: 15g

Coffee-to-Water Ratio: 1:15

Grind Size: Fine sugar size (sieved through a #20 sieve to 80%)

After folding the filter paper to fit the filter cup, use a small amount of water to wet the filter paper and make it fit better, then pour out the water from the lower pot. Next, add the coffee powder and tap gently to distribute the powder layer evenly. For the first pour, gently inject 30 grams of water for blooming, with a blooming time of 30 seconds. For the second pour, inject to about 135 grams of water, circling evenly and steadily outward. Then wait for the coffee liquid to drop. When it drops to half, inject the final pour of water to 225 grams. After waiting for all the coffee to drip through, the total extraction time is generally about 2 minutes.

Flavor Profile

Dry Aroma: When ground into coffee powder, it emits a rich aroma of ripe fruits and fermentation.

Brewing Flavor: High Temperature: Compared to natural processing, it has more fermented wine aroma upon entry, still full of pineapple, citrus, and other tropical fruit flavors. The aftertaste is a passionate red wine aroma, while richness and fullness are the most immediate thoughts after drinking. At medium to low temperatures, the sip has a soft acidity and a hint of guava sweetness.

Important Notice :

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