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Origin and Historical Development of Ethiopia Washed Sidamo G1 Honey Language Imported Micro-Batch Specialty Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, The Oromia region is one of the world's coffee origins. The indigenous Oromo people here were the first in the world to use coffee as food, dating back to the 5th century AD. Oromia is located approximately between 3°-15°N latitude and 33°-40° longitude. The region is world-renowned for its primitive plant species and biological diversity. This is where coffee was born.

The Oromia region is one of the world's coffee origins. The indigenous Oromo people were the first in the world to use coffee as food, dating back to the 5th century. Oromia is located approximately between 3°-15°N latitude and 33°-40° longitude. The region is world-renowned for its primitive plant species and biodiversity. This is where coffee was born. For the local Oromo people, coffee is not only their beverage and food, but also an important part of their trade, a local "stimulant," and an important tool for maintaining peace.

Flavor Description

Distinct wild ginger flower and bergamot notes, with black currant undertones. The finish has a sweet raisin character, and the overall flavor profile is reminiscent of Earl Grey tea.

Coffee Information

Origin: Ethiopia, Oromia

Variety: Ethiopian Heirloom

Altitude: 2000m

Processing: Washed

Producer: Coffee Workshop

Address: FrontStreet Coffee, No. 10 Bao'an Front Street, Yuexiu District, Guangzhou

Contact: 020-38364473

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk coffee beans

Roast Level: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Ethiopia

Roast Degree: Light roast

Ethiopian Coffee Regions

In Ethiopia, you can find various coffee cultivation methods: from vast wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations. Approximately 50% of coffee is grown at altitudes above 1500 meters. Based on these four different production methods, Ethiopia can be divided into nine major coffee-producing regions, including five specialty coffee zones: Sidamo, Yirgacheffe, Harrar, Limu, and Lekempti, as well as four commercial coffee regions: Djimmah, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing methods, and different processing methods affect the flavor. Currently, natural processing accounts for about 80%, while washed processing accounts for about 20%.

Processing Method

This micro-batch coffee fruit undergoes manual selection to ensure 100% Red Cherry. The coffee is then de-pulped using Agared equipment, followed by 36 hours of fermentation in fermentation tanks with the mucilage still intact. After soaking for 4 hours, the beans are dried on 30×1.8 meter raised beds, then hulled. After manual sorting to achieve Grade 1 quality, the coffee is packed in GrainPro bags with outer jute sacks.