FrontStreet Coffee Premium Ethiopian Washed Sidamo G1 "Mi Yu" Imported Microbatch Introduction

Processing Method

This micro-lot undergoes a meticulous process. The coffee cherries are first hand-selected to ensure 100% Red Cherry quality. An Agared machine then removes the fruit skin and pulp. The beans, still coated with mucilage, ferment in fermentation tanks for 36 hours, followed by 4 hours of soaking. They are then dried on 30×1.8 meter drying beds before hulling. After manual sorting to achieve G1 grade, the beans are packed in GrainPro bags with additional jute sack protection.

Coffee Details

Region: Oromia, Ethiopia
Variety: Ethiopian Heirloom
Altitude: 2000 meters
Processing Method: Washed

Flavor Profile

This coffee offers distinctive notes of wild ginger and bergamot, with hints of blackcurrant. The finish reveals a pleasant raisin-like sweetness, creating an overall flavor profile reminiscent of Earl Grey tea.

Product Information

Manufacturer: FrontStreet Coffee
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Light roast (roasted coffee beans)
Sugar Content: Sugar-free
Origin: Ethiopia

Ethiopian Coffee Cultivation

Ethiopia boasts diverse coffee cultivation methods, ranging from extensive wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations. Approximately 50% of Ethiopian coffee grows at altitudes above 1,500 meters. Based on these different production methods, Ethiopia is divided into nine major coffee-producing regions, including five specialty coffee areas: Sidamo, Yirgacheffe, Harar, Limu, and Lekempti, along with four commercial coffee regions: Djimah, Illubabor, Tepi, and Bebeka. Each region employs either natural or washed processing, with different techniques affecting the final flavor profile. Today, natural processing accounts for approximately 80% while washed processing makes up about 20%.

Oromia: The Birthplace of Coffee

The Oromia region stands as one of the world's primary coffee origins. The indigenous Oromo people were among the first globally to use coffee as food, with practices dating back to the 5th century AD. Located approximately between 3°-15°N latitude and 33°-40°E longitude, this region is renowned worldwide for its pristine plant species and remarkable biodiversity. This is truly the birthplace of coffee.

For the local Oromo people, coffee serves multiple purposes—it is not only their beverage and food but also a significant component of their trade. It functions as a local stimulant and, equally importantly, serves as a vital tool for maintaining peace within their communities.

FrontStreet Coffee Recommendation

If you enjoy the crisp, washed Ethiopian profile of this Sidamo G1—wild ginger, bergamot, blackcurrant, and that Earl Grey-like finish—the FrontStreet Coffee Washed Yirgacheffe is a natural next step, delivering white jasmine, bright lemon and citrus acidity, and a clean tea-like body from high-altitude gardens. For an even more delicate, cooperative-grown expression of washed Ethiopia, the FrontStreet Coffee Gudina Cooperative from the Woka area of Yirgacheffe shows refined jasmine and citrus with green tea and honey notes after a medium-light roast. And if you want to explore how Ethiopia's natural side adds fruit while keeping that tea-like elegance, the FrontStreet Coffee Natural Hambella Flower Queen layers a light fermented wine aroma, florals, citrus, and mango with honey sweetness and cocoa over a thick body—an instructive counterpoint to this clean washed micro-lot.