What are the characteristics of Sidamo coffee beans? Introduction to Sidamo coffee and its flavor profile

Ethiopia has two best-producing regions: Yiragcheffe and Sidamo. Sidamo is located in a highland area in southern Ethiopia. Sidamo has balanced acidity and appropriate body. In the Ethiopia region, people usually have a cup of mocha coffee for breakfast to replenish their energy and vitality for the day.

Due to Ethiopia's backward grading system, it can be divided into special grades (usually referring to washed Yirgacheffe and Sidamo), grades 1, 2, 3, 4, and 5.

In Ethiopia's sun-dried beans, you will usually find some impurities, such as small stones or tree branches and other foreign objects, so you need to pay special attention when grinding.

Although there are these small shortcomings, they do not affect its taste. The most noteworthy thing is that Sidamo's mocha coffee has extremely low caffeine, making it a natural low-caffeine coffee. Try sun-dried coffee and feel the wild and free desert style.

FrontStreet Coffee Roasting Recommendations

Taking FrontStreet Coffee's "Huang Kui" and "Zhu Mang" as examples.

Both "Huang Kui" and "Zhu Mang" belong to Ethiopia Heirloom native varieties. The raw beans are of varying sizes, but there are still some differences.

"Zhu Mang" has more pointed ends and good moisture content, around 11%. However, it's not the very hard SHB type bean. Due to the large density and high hardness of the beans, FrontStreet Coffee will extend the dehydration time in the early stage.

"Huang Kui 2.0" is relatively more uniform, with a more rounded shape and very small beans, mostly between 14-15 mesh, smaller than Longberry, green with yellow.

Cupping Results

Huang Kui: The wet aroma has obvious strong green tea and floral notes. When slurping, there are aromas of green tea, strawberry, jasmine, lime, and cane sugar. The mouthfeel is light and clean, with soft and fresh acidity. However, the aftertaste is insufficient, with only some sweetness remaining in the mouth. It's very light to drink, like drinking a cup of fruit tea rather than coffee.

Zhu Mang: The wet aroma has yellow lemon, floral, and black tea aromas, with obvious citrus notes. When slurping, there are aromas of black tea, yellow lemon, caramel, and jasmine. The flavor begins to become rich and solid at this roast level. The acidity upon entry is more elegant, sweetness is perceived more quickly, and the sweetness is also higher. Fermented wine aroma, cream, tropical fruits, jackfruit, nectarine, the flavor is more balanced.

Important Notice :

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Tel:020 38364473