Looking for an Ethiopian bean that's great for pour-over? This article focuses on two single-origin coffees: Sidamo G1 and Guji Alice Washed. From the terroir of their growing regions to their processing methods, we break down their floral and fruity aromas and layered complexity in detail. As an important producing region in Ethiopia, Guji's high altitude and native varieties give the coffee an espresso-like flavor density, and Front Street Coffee's Huakui is an excellent choice for experiencing sun-dried Sidamo G1. The article includes specific brewing parameters and presents the flavor description and cupping score of Alice Washed G1, offering pour-over enthusiasts a practical reference for buying and brewing.
If you're looking to get your hands on Sidamo G1 coffee, Front Street Coffee's Huakui is one worth prioritizing. This bean comes from the Hambela region of Guji and uses a meticulous sun-dried processing method—that is, the whole skin and pulp are kept intact and dried together, allowing the beans to absorb more floral and fruity aromas during the drying process. Once brewed, you can taste fruity notes of creamy strawberry, guava, and orange, along with a hint of fermentation that makes the overall layers fuller, and it is especially favored by female consumers.
Pour-Over Coffee Bean Recommendations: What Coffee Beans to Use for Pour-Over
Pour-over parameter suggestions: A V60 dripper is recommended, with the grind size set to 3.5 on a Fuji Royal, water temperature controlled between 90 and 92°C, and a coffee-to-water ratio of 1:15. Specifically, use 15 grams of coffee with 225 grams of water, for a total brewing time of about 2 minutes.
Ethiopia Coffee Lamp Series Guji Alice Washed G1
Ethiopia Washed Sidamo G1 Alice Guji Region
Flavor Description:
Clear aromas of white peach, blueberry, and jasmine, accompanied by lemon peel, citrus, and bergamot, with a persistent and delicate finish.
Region Guji
Grade G1
Processing Method Washed Process
Altitude 1,900M-2,380M
Variety Heirloom
Guji belongs to the Oromia region, the largest in Ethiopia's coffee map, and its name comes from the Oromo tribal group. The Guji area is connected to the Southern Nations, Nationalities, and Peoples' Region (SNNP), which includes the Gedeo Zone (where Yirgacheffe is located) and the Sidama Zone. Ethiopia possesses the world's richest coffee genetic diversity, and wild native varieties can be found even in the forests. This batch of coffee cherries was grown at a remarkable altitude of 1,900 to 2,380 meters, with abundant rainfall and fertile soil, combined with Ethiopia's complex and ancient native varieties—truly enjoying every advantage of climate and geography. The fruit structure is dense, and the flavor is as concentrated as espresso. Combined with well-controlled, slow, and meticulous processing, the final cupping score reached as high as 88 points.
The above content is compiled by CoffeeHunters, a coffee news website.
