Ethiopia Yirgacheffe Guji Hambela Flower Queen 3.0Coffee Beans
Origin
- Region: Ethiopia
- Variety: Heirloom variety
- Process: Natural (Sun-dried) processing method
- Roast: Medium Roast
- Altitude: 2200-2350m
- Sample Batch:
- Grower:
Flavor Notes:
Light strawberry jam, black tea-like body, short sweet aftertaste.
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Medium
- Acidity:Medium
- Body:Average
- Bitterness:Average
- Aftertaste:Medium
- After Cooling:Medium
Ethiopia Yirgacheffe Guji Hambela Flower Queen 3.0Coffee Bean Intro:
Ethiopia Yirgacheffe Guji Hambela Flower Queen 3.0
Country: Ethiopia
Region: Yirgacheffe Guji Hambela production area
Processing farm: Buku
Altitude: 2200-2350m
Variety: Heirloom
Buku Able refers to coffee cherry collection stations located in different areas of the farm. Hambela is situated at the border between Sidama and Guji regions in southern Ethiopia. Over the past 20 years, regional boundaries have been redrawn several times, and the names of regions and communities have changed multiple times (complicated further by non-standard transliterations from local languages). Before 1995, the area where the farm is located was part of the Sidamo region. In 2002, due to the division of adjacent areas, the Guji zone was created. Guji is located within Ethiopia’s largest and most populous ethnic minority region.
After the coffee cherries are dried at the Buku processing station, the seeds are separated from the pulp. In contrast, more modern methods involve “washed” processing of the coffee fruit.
Differences between Flower Queen 2.0 and Flower Queen 3.0
The entire processing technique has only been managed more meticulously under the guidance of scientific measuring instruments, with no “tradition-breaking” improvements. The red cherries are sun-dried only after their sugar content reaches above 21, resulting in quite high sweetness.
At night, thick plastic sheets are used to wrap the cherries to prevent sudden rainfall. This allows the red cherries to ferment and dehydrate at a relatively low temperature. After 18 days of sun-drying, when the moisture content of the green coffee beans drops to around 13%, the sun-drying process is stopped. The beans are then packed in jute bags and stored at 12-22 degrees Celsius with 40-50% humidity.
Green bean analysis
Prior to roasting, Front Street Coffee refers to the flavor descriptions provided by the green bean supplier and also checks the moisture content of the beans. Upon first receiving the green beans, there is a fermentation wine aroma reminiscent of coffee flowers, which is completely different from the typical grassy scent of regular green beans. Moreover, Flower Queen green beans vary in size, with many being pointed at both ends (Ethiopia Heirloom, Ethiopian Heirloom variety). The moisture content is good, around 11%, but they are not of the very hard SHB variety. Due to the beans’ high density and hardness, Front Street Coffee extends the dehydration time in the early stages of roasting, increases the temperature before the first crack, and enters the first crack while preserving as much loss as possible of small-molecule aromatic compounds such as floral notes.
Roasting recommendations
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Region Intro:
Ethiopia is located in a land full of wonders, and all the Arabica coffees we have or have not tasted originate here.
Documented historical evidence of coffee in Ethiopia dates back to the 4th-5th centuries AD. At that time, due to wars between ethnic groups, coffee spread with people's conquests and migrations to Yemen on the Arabian Peninsula. Later, with the rise of the Ottoman Empire and the spread of Islam, through various circumstances, Europe began to have coffeehouses and the coffeehouse culture that gradually formed along with them. Subsequently, Central America began to cultivate coffee, and India and Indonesia in Asia began large-scale commercial coffee cultivation. Having gone through several hundred years in this way, we have only now arrived at today's third wave of specialty coffee.
Brewing Tips:
Brewing equipment: HARIO V60
Parameters: 15g coffee / 1:15 ratio / 90°C
Grind size: Medium-coarse (80% passing through a No. 20 sieve according to Chinese standards)
Method: 30g water bloom for 30 seconds, then pour directly in the center up to 125g followed by intervals, pour again after seeing the coffee bed up to 225g, remove the filter once the coffee bed is visible. Total extraction time: 2 minutes 00 seconds.
