What is Sidamo coffee from the Red Cherry Project?
Sidamo coffee comes from the Sidamo Zone in Ethiopia's SNNP region. This lot, Front Street Peach Shantawene G1, is a washed heirloom from the Shantawene washing station at 1950 meters, a light roast with apricot, dark grape, and monthly rose aromas. Ethiopia's harvest was delayed about a month by heavy rain, and the first Red Cherry Project batch arrived at the end of May.
Only fully red cherries are picked and washed the same day. After depulping, the beans ferment 36 to 38 hours, dry on raised beds 8 to 10 days to 12% moisture, then rest before hulling. For pour-over, a coffee enthusiast can use 15g of grounds, medium grind, 90°C water, and a V60 dripper to recreate the fruit-forward profile.
Ethiopia's harvest this year was delayed by about a month overall due to excessive rainfall, with the first batch—the Red Cherry Project—only arriving at the end of May. However, the delayed maturation allowed the coffee cherries to accumulate higher sweetness, resulting in a more complex flavor profile in the new crop compared to previous years. This article focuses on the Sidamo Peach Shantawene G1 launched by Front Street Coffee, detailing everything from origin information and processing methods to specific pour-over and cold brew parameters, helping coffee enthusiasts reliably recreate this bean's apricot, dark grape, and monthly rose aromas at home.
Front Street Coffee Ethiopia Front Street Sidamo Coffee Shantawene Washing Station
Red Cherry Project Fine Washed Process
Region: Sidamo Zone SNNP
Washing Station: Shantawenne Washing Station
Altitude: 1950m
Variety: Heirloom
Harvest & Processing: 2017--2018
Roast Level: Light
Apricot, dark grape, monthly rose
This year, Ethiopia's rainy season lasted longer than usual, pushing the entire harvest back by nearly a month. The picking that should have started in April only saw the first Ethiopian batch—the Red Cherry Project—arrive at the end of May.
But there's good news too: the delayed maturation allowed the coffee cherries to accumulate more sugar, giving the new crop a fuller flavor complexity than in previous years.
Only fully red cherries are selected during picking and are uniformly washed on the same day to avoid quality loss from prolonged storage of fresh cherries.
The fully red cherries first go through a depulper to remove the skin and pulp, then directly enter the soaking and fermentation stage, lasting about 36 to 38 hours. After fermentation, they are spread on raised beds to dry for 8 to 10 days until the moisture content drops to 12%, then bagged and left to rest. Before export, they also undergo hulling (removing the parchment).
How to brew Front Street Sidamo Coffee [Front Street Peach Shantawene G1] perfectly?
Front Street Coffee pour-over reference: Weigh 15g of [Front Street Peach Shantawene G1] coffee grounds, medium grind, slightly coarser than table salt, using a BG grinder at setting 5R (60% standard sieve pass rate), water temperature 90°C, V60 dripper extraction.
Pour hot water from the gooseneck kettle in a clockwise circle centered on the dripper, starting the timer simultaneously. At 15 seconds, pour until the coffee liquid reaches 30g, then stop. When the time reaches 1 minute, begin the second pour. The second pour follows the same method as the first, still circling clockwise centered on the dripper, being careful not to let the water stream hit where the coffee grounds adhere to the filter paper, to avoid channeling.
When pouring to the outermost ring, leave a gap of one ring, then spiral inward ring by ring. At 2 minutes 20 seconds, the total liquid volume should reach 220g, and extraction is complete.
｜ Cold Brew [Front Street Peach Shantawene G1]
Front Street Coffee cold brew [Front Street Peach Shantawene G1] reference:
Front Street Sidamo Coffee [Front Street Peach Shantawene G1], light-medium roast, BG grinder setting 4B, grind size 3, 20g beans, 87°C water temperature, 3-minute bloom, Chemex, then cold brew with ice water, total water volume 200ml
The above content is compiled by CoffeeHunters, a coffee news website.
