What Do Sidamo G1 Washed Arabica Coffees Taste Like?
Sidamo G1 washed Arabica coffees from Ethiopia cup with cinnamon, floral tea, and floral fragrance, berry and caramel aroma, peach acidity, granulated sugar sweetness, and a lingering sweet finish with blueberry chocolate aftertaste. The refined washed method sun-dries red cherries on raised beds for 2 to 4 weeks until moisture drops to about 12 percent.
Cherries are sorted in sinking tanks, and only the ripe red ones that sink are spread on the drying yard. The dry pulp and parchment are then removed with a hulling machine. The method is simple to run, but carries a risk of moldy beans and off-flavors, so careful sorting matters. The cupping scores put sweetness and body above bitterness.
Sidamo G1 is a gem among Ethiopian specialty coffees. This article focuses on the batch recommended by Front Street Coffee, systematically reviewing its refined washed processing method, including key steps such as sun-drying the fruit with pulp and skin, selecting red cherries through sinking tanks, and natural drying to a moisture content of 12%. It also provides a cupping report and flavor description, covering multidimensional performance such as dry fragrance, wet aroma, acidity, sweetness, body, and aftertaste, helping coffee enthusiasts fully understand the charm and tasting points of the refined washed processing method of Sidamo G1.
Front Street Coffee (FrontStreet Coffee) — Africa Ethiopia (Sidamo G-1) Washed Beans
Region: Saidamo
Processing: Refined Washed
Variety: Arabica
Refined method: The harvested coffee cherries are directly placed under sunlight to dry, with the skin and pulp sun-dried together, allowing the green beans to retain richer flavor compounds and sweetness. When using the sun-dried method to obtain beans in Ethiopia, the red cherries that sink to the bottom of the tank and the semi-green semi-red cherry beans are first scooped out and spread flat on the drying yard to dry naturally. After about 2 to 4 weeks, the moisture content of the coffee beans drops to 12%, and then the dry hard pulp and parchment layer are removed with a hulling machine to obtain coffee beans. This method is convenient to operate, unlike semi-washed or washed beans that require multiple complex steps. However, its risk lies in the easy inclusion of moldy beans. The purpose is to obtain a rich sweetness, but it may also have the hidden danger of producing off-flavors.
Fragrance: Cinnamon, floral tea, and floral notes
Aroma: Berry, caramel
Acidity: Peach acidity
Sweetness: Granulated sugar
Body: Lingering finish with sweet aftertaste
Aftertaste: Blueberry chocolate
Front Street Group Cupping
Acidity ●○○○○
Sweetness ●●●○○
Body ●●●●○
Aroma ●●●●○
Bitter ●○○○○
The above content is compiled by CoffeeHunters, a coffee news website.
