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Pour-Over Brewing Parameters for Natural Process Sidamo Shakisso G1 Guji Honey Premium Coffee Beans

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista discussions. Follow Coffee Workshop (WeChat Official Account: cafe_style) for pour-over Sidamo brewing. 15g coffee, medium-fine grind (Fuji ghost tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour: 30g water, 27-second bloom. Pour to 105g then pause. Wait until the coffee bed drops to half level before continuing. Slowly pour until reaching 225g total. Avoid extracting the tail section.

For professional barista communication, please follow Coffee Workshop (WeChat official account: cafe_style)

Hand-poured Sidamo. 15g of coffee, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, FrontStreet Coffee, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk
Origin: Ethiopia

Sidamo Natural G1

Country: Sidamo

Grade: G1

Region: Guji

Roast Level: Medium-light roast

Processing Method: Natural

Variety: Local heirloom varieties

Area: Shakicha

Flavor Notes: Cranberry, sweet orange, plum, blueberry

Regional Characteristics

Shakisso stands unique within the Guji region of Sidamo Valley, situated far from most coffee-producing areas in Sidamo province. The region's other famous industry is gold mining, with labor, land, and ethnic factors making this area volatile. However, the coffee from this region is exceptional, as evidenced by Ninety Plus' legendary bean Nekisse, which also originates from this area.

Nectar, meaning the flower nectar of Shakisso - searching "Guji" on the Coffee Review website yields over ten reviews scoring above 92 points, with several instances of high scores of 94 and 95.

Shakisso, located in Guji, Oromia region's southern area, borders Sidamo and Gedeo. This area contains many mine pits, originally used for gold mining, leaving numerous holes throughout this coffee-growing region, making walking through coffee plantations dangerous. Shakisso is a distinctive growing area within Guji/Sidamo, remote even by Sidamo standards. Another famous local product is gold. Miners, land, and ethnic factors also caused unrest in the region in 2006. Therefore, the area now faces its biggest challenge: the need for manpower to maintain plantations and harvest coffee. Local small-scale farmers began growing organic coffee in 2001, working closely with medium-sized coffee producers who know how to cultivate forest coffee in highland areas.

Cupping Notes

[Dry Aroma] Sweet cherry, raisins, preserved fruits, preserved plums, dried pineapple, strawberry

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

[Sip] Entry like sweet, juicy peach with sweet pineapple acidity. Mid-palate reveals intense cranberry, blueberry, strawberry, pineapple, and dried fruit notes filling the mouth. Finish carries lychee and plum flavors with dried fruit-like viscosity. The entire bean is like a tropical fruit storm assault—elegant yet dominant, falling into an ocean of nectar as its name suggests.