Introduction:This article delves into the Peach Santa Vini G1 coffee beans from Ethiopia’s Sidama region, covering the unique characteristics of its Red Cherry Project washed process, growing altitude, coffee variety, and seasonal flavor profile. It also provides expert recommendations for both pour over and cold brew extractions—from grind size, water temperature, pouring techniques to timing control—helping you consistently brew at home with notes of apricot, dark grape, and floral tones.
This year, Ethiopia's rainy season lasted longer than usual, causing the overall coffee harvest to be delayed by about a month, with the first arrivals of the Red Cherry Project batch not coming in until the end of May. Despite the delayed season, the relatively extended ripening period allowed the coffee cherries to accumulate more sugars, resulting in a batch that is richer and more layered in flavor compared to previous ones.
These G1 grade coffee beans from the Santa Vini washing station in Sidama are crafted using a refined washed process, emphasizing a balance between fruity aromas and bright acidity. During selection, only fully red-ripe coffee cherries are harvested and processed on the same day to ensure the quality of the fresh fruit is not compromised by delays. The cherries are first depulped to remove the skin and pulp, then undergo approximately 36 to 38 hours of submerged fermentation. Afterward, they are dried on raised beds for 8 to 10 days until the moisture content stabilizes around 12%, before finally being hulled prior to export.
This coffee bean belongs to the traditional Ethiopian Heirloom variety, grown at an altitude of about 1,950 meters. It features distinctive flavor notes of apricot, dark grape, and rose-like floral aromas, making it ideal for coffee enthusiasts who enjoy bright fruitiness and vibrant acidity. With a light roast level, it maximally showcases the delicacy and diversity of its native flavor characteristics.
If you wish to brew this Sidama Peach Santa Vini G1 at home using the pour over method, it is recommended to use about 15 grams of coffee grounds. The grind size can be similar to table salt grains, slightly coarser—approximately corresponding to BG grinder setting 5R (with a standard sieve extraction rate of around 60%). Water temperature should be controlled at 90°C, using a V60 dripper for extraction.
For pouring, it is advised to slowly draw circles clockwise with the center of the dripper as the axis. Starting from 0 seconds, aim to reach 30 grams of brewed coffee by around 15 seconds, then stop pouring to begin the bloom. When approaching 1 minute, proceed with the second pour, again circling from the center outward while avoiding the edges where the filter paper clings tightly to the coffee bed to prevent channeling and uneven extraction. Then gradually move inward from the outer circle, and by 2 minutes and 20 seconds, achieve a total brew volume of 220 grams to complete the extraction.
If you prefer the cold brew method, this bean also performs exceptionally well. It is recommended to use 20 grams of coffee beans with a Chemex dripper, setting the grind size to BG grinder 4B (about medium-fine, suitable for the fineness needed in cold brew). Water temperature should be 87°C. Begin with a 3-minute bloom to allow the coffee grounds to fully absorb water and release aroma, then pour in ice water for extraction, keeping the total water volume at 200 milliliters. This method brings out more intense fruitiness and sweetness, making it especially suitable for summer enjoyment.
Whether you choose pour over or cold brew, the key lies in controlling water temperature, grind size, and pouring rhythm to stably reproduce this bean’s unique apricot sweetness, the fruity depth of dark grapes, and the elegant rose floral notes. With precise parameter adjustments, you can easily brew professional-grade flavors at home.
The above content is compiled by CoffeeHunters, a coffee news website.
