Pour-Over Brewing Parameter Recommendations for Ethiopian Sidamo Natural Process Guji Specialty Coffee Beans

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Pour-over Sidamo. 15g of coffee grounds, medium-fine grind (Fuji ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 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 total. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Shakisso, Guji Zone

Altitude: 1800-2000 meters

Processing Method: Natural

Manufacturer: FrontStreet Coffee Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou Contact: 020-38364473 Ingredients: House-roasted Shelf Life: 90 days Net Weight: 227g Packaging: Bulk Taste: Mellow and aromatic Coffee Bean State: Roasted coffee beans Sugar Content: Sugar-free Origin: Ethiopia Coffee Type: Other Roast Level: Light roast

Shakisso coffee possesses remarkable uniqueness, and the coffee produced here consistently captures market attention. The legendary Ninety Plus bean (Nekisse) originally means "Nectar from Shakisso," with both its production region and name derived from Shakisso.

Variety: Local Heirloom varieties

Producer: Local smallholders

Sidamo coffee flavors are incredibly diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics for coffee produced in each town and area. The Sidamo region is located in southern Ethiopia, where agriculture dominates the economy. Coffee growing areas are situated around the Great Rift Valley.

Shakisso, located in Guji, southern Oromia region, borders Sidamo and Gedeo. This area contains numerous mining pits originally used for gold extraction, leaving many holes in the coffee growing zones. This makes walking through coffee cultivation areas extremely dangerous. Shakisso stands as a unique production area within Guji/Sidamo, even within Sidamo itself as a remote region far from most coffee origins. Another famous local product is gold. Factors such as miners, land, and ethnic tensions also led to instability in the region during 2006. Therefore, the biggest challenge facing this area today is the need for manpower to maintain cultivation areas and harvest coffee. Local smallholders began growing organic coffee in 2001 and work closely with medium-sized coffee producers who understand how to cultivate forest coffee in highland areas.

Flavor Profile: Lemon, mango, blueberry, wine-like aroma

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473