Introduction to the Flavor and Taste Characteristics of Various Aspects of Washed Sidamo Coffee from Ethiopia, Africa

FrontStreet Coffee · Introduction to Ethiopian Washed Sidamo Coffee Flavor and Characteristics

The body is also somewhat light. On one hand, this is due to the beans themselves, and on the other hand, to highlight their flavors, they are not roasted too dark. Therefore, when making espresso, I typically use a larger dose with a short extraction (22 seconds) to maximize solubility. However, cappuccinos don't turn out well. Extending the extraction to 30 seconds, or using coarser grinds with more coffee to blend, still results in an overpowering milk flavor.

The aroma is distinctly noticeable: Westerners might describe it as rose tea, but I think it's more like a lighter brown sugar ginger soup~with notes of honey and orange tones. Compared to other Ethiopian Sidamos, this FrontStreet Coffee washed Sidamo is notably cleaner. Against a backdrop of sweet and sour flavors, you can discern the taste of candied fruits, flowers, and chocolate. The body is light but very smooth. The finish has notes of milk, caramel, and chocolate—all very characteristic of Ethiopian coffees. The flavor layers are incredibly complex yet distinct. This is probably why it scores so high (and is priced so expensively).

Tasting Notes

Aroma: 9

Acidity: 9

Flavor: 9

Body: 8

Aftertaste: 9

Overall Score: 94

Sidamo Region, Southern Ethiopia

Blind Tasting: Ethiopian coffees are predominantly natural-processed, but this seems to have changed in recent years. The specialty coffee movement has made people's palates increasingly discerning.

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