What makes Sidamo Santavini 74158 taste so distinct?

Sidamo is an Ethiopian coffee region, and the Santavini station's 74158 variety there reaches G1 grade while ripening slowly at 2,050 meters. Picked as fully red cherry and given 96-hour anaerobic natural processing, it shows citrus, pineapple, and guava notes with a long red wine finish.

Those flavors trace back to the combination of high altitude and careful sorting, not to roasting alone. For drinkers comparing ethiopian coffee processing methods, this lot is a clear example of how anaerobic natural fermentation layered onto a single variety can produce bright fruit and a wine-like close.

In the landscape of Ethiopian specialty coffee, the Sidamo region has always occupied a unique position. The 74158 variety produced by the Santavini processing station, with fully red cherry picking combined with 96-hour anaerobic natural processing, delivers a highly recognizable flavor profile. This bean not only reaches G1 grade, but also matures slowly at a high altitude of 2,050 meters, resulting in rich and clear flavor layers. Front Street Coffee's Sidamo Santavini this time presents bright fruit notes of citrus, pineapple, and guava, accompanied by a long red wine finish. This article will analyze the unique aspects of this coffee bean one by one, from origin information and processing methods to flavor characteristics, providing a complete tasting reference for coffee lovers.

This Ethiopian Sidamo Santavini 74158 coffee bean launched by Front Street Coffee has the following detailed specifications:

Country: Ethiopia

Grade: G1

Region: Sidamo

Processing Station: DWD Santavini Processing Station

Altitude: 2,050 meters

Processing Method: Fully red cherry 96-hour anaerobic natural

Variety: 74158

Flavor: Citrus, pineapple, guava, red wine finish

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The above content is compiled by CoffeeHunters, a coffee news website.