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Introduction to Sun-Dried Sidamo Shakisso G1 Guji Nectar Specialty Coffee Beans: Variety, Origin, and Market Price

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Variety: Local indigenous varieties | Region: Shakisso, Guji | Flavor Notes: Cranberry, sweet orange, plum, blueberry | Shakisso stands as a distinctive region within Guji, Sidamo, situated far from most coffee-producing areas in the Sidamo province. The area is also known for its gold mining industry, with labor, land, and ethnic factors contributing to regional instability. However, the coffee from this region is exceptionally remarkable. N

Variety: Local indigenous varieties

Region: Shakicha

Flavor Notes: Cranberry, sweet orange, plum, blueberry

Shakicha: A Unique Coffee Region

Shakicha stands out as a distinctive region within the Guji zone of Sidamo, situated far from most coffee-producing areas in the Sidamo province. The region is also known for its gold mining industry, which has contributed to instability due to labor, land, and ethnic factors. However, the coffee from this area is truly exceptional. The legendary Nekisse bean from Ninety Plus also originates from this region.

Nectar: The Essence of Shakicha

Nectar, meaning the flower nectar of Shakicha, when searching "Guji" as a keyword on the Coffee Review website, there are over ten reviews scoring 92 points or higher, with several instances of high scores of 94 and 95 points.

The Shakicha Region

Shakicha, located in Guji, southern Oromia region, borders Sidama and Gedeo. This area contains many mining pits originally used for gold excavation, leaving numerous holes throughout the coffee-growing region, making walking through these areas dangerous. Shakicha is a unique producing area within Guji/Sidamo, and even within Sidamo, it remains a remote region far from most coffee origins. The local famous product besides coffee is gold mining. Factors such as miners, land disputes, and ethnic tensions caused instability in the region during 2006. Therefore, the biggest challenge this region faces today is the need for manpower to maintain the plantations and harvest coffee. Local smallholder farmers began growing organic coffee in 2001 and work closely with medium-sized coffee producers who understand how to cultivate forest coffee in highland areas.

Tasting Notes

Dry Aroma: Sweet cherry, raisin, preserved fruit, preserved plum, dried pineapple, strawberry

Wet Aroma: Cherry, cranberry, sweet orange, plum, blueberry, honey peach, lychee

Taste: The entry is like sweet and juicy honey peach, with sweet pineapple acidity. The mid-palate reveals intense aromas of cranberry, blueberry, strawberry, pineapple, and dried fruit that fill the mouth. The finish features lychee and plum flavors, with dried fruit-like viscosity. The entire cup is like a tropical fruit storm—both elegant and powerful, living up to its name by plunging into an ocean of nectar.