FrontStreet Coffee Ethiopian Washed Sidamo G1 Honey Talk Imported Micro-batch Freshly Roasted

Origin: Oromia, Ethiopia

Variety: Ethiopia Heirloom

Altitude: 2000m

Processing Method: Washed

Flavor Notes:

Prominent wild ginger and bergamot with black currant undertones. The finish brings raisin sweetness, and the overall profile is reminiscent of Earl Grey tea.

Manufacturer: Coffee Workshop

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk coffee beans

Roast Level: Green coffee beans (raw)

Sugar Content: Sugar-free

Origin: Ethiopia

Roast Degree: Light roast

Coffee Cultivation in Ethiopia

Ethiopia grows coffee in a remarkable variety of ways, from vast wild coffee forests and semi-developed land to traditionally managed small plots and modern plantations. Roughly 50% of the coffee is grown at altitudes above 1,500 meters. On the basis of these four production methods, Ethiopia can be divided into nine major coffee regions: five specialty areas in Sidamo, Yirgacheffe, Harar, Limmu and Lekempti, and four commercial regions in Djimmah, Illubabor, Tepi and Bebeka. Each region uses either natural or washed processing, and the different techniques shape the flavor profile. Today natural processing accounts for about 80% and washed for about 20%.

Oromia Region

Oromia is one of the world's coffee origins. The indigenous Oromo people were among the first anywhere to use coffee as food, as far back as the 5th century AD. Oromia lies roughly between 3°-15°N latitude and 33°-40°E longitude. The region is renowned for its primitive plant species and biodiversity, and it is where coffee was born. For the local Oromo, coffee is not only a beverage and a food but also an important article of trade, a local stimulant and an important tool for keeping peace.

Processing Method

This micro-batch begins with hand-picked 100% red cherries. The cherries are processed on Agared equipment to remove the skin and pulp, then the mucilage-covered beans ferment for 36 hours in fermentation tanks followed by 4 hours of soaking. They are dried on 30 x 1.8 meter drying beds before hulling. After manual sorting to Grade 1 quality, the beans are packed in GrainPro bags inside an outer jute sack.

FrontStreet Coffee Recommendation

This washed Oromia micro-batch is defined by wild ginger, bergamot, black currant and a raisin-sweet, Earl Grey-like finish, and it sits close to the classic washed Ethiopian profile that FrontStreet Coffee's Yirgacheffe range is known for. FrontStreet Coffee's washed Yirgacheffe daily coffee pairs white jasmine with bright citrus and lemon acidity and a tea-like body, and its Gedingding Cooperative, from the Woka area at the southeastern end of Yirgacheffe, delivers the same clean, bright citrus and jasmine character with none of the traditional bitterness.

If you enjoy the fruitier side of Ethiopia, FrontStreet Coffee's Natural Red Cherry uses only fully ripe red cherries dried whole on raised beds, giving citrus-like acidity, a berry-juice quality, honey sweetness and a creamy texture. For a cup led by tropical fruit, FrontStreet Coffee's Ethiopia Huakui shows strawberry, passion fruit and jackfruit aromas with high sweetness and very little bitterness.

FrontStreet Coffee brews these washed and natural Ethiopians with a V60 dripper, 90-91°C water, 15g of coffee and a 1:15 ratio, grinding to approximately the size of fine sugar, about 80% through a No. 20 standard sieve or setting 10 on an EK43s. Pour 30g of water for a 30-second bloom, then pour to 125g, and once the water level drops to two-thirds of the coffee bed add the remaining water to 225g, finishing the pour at about 1 minute 35 seconds and completing the drip between 2:00 and 2:10.