Hand Brew Parameter Recommendations for Ethiopia Washed Sidamo G1 Shakisso Specialty Coffee Beans

Pour-over Sidamo Brewing Guide

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

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Guangzhou
Manufacturer Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Raw/Cooked coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Coffee Type: Other
Roast Degree: Light roast

Ethiopian Sidamo Shakisso Washed

Country: Ethiopia

Grade: G1

Region: Shakisso region, Guji Zone

Roast Degree: Light roast

Processing Method: Washed

Washed-processed coffees tend to have fewer wild flavors, possessing clean and refreshing characteristics, suitable for City to Full City roast levels. Some exceptionally high-quality Ethiopian washed coffee beans may exhibit distinct notes of uplifting lemon, citrus essential oils, jasmine fragrance, and honey flavors, with more prominent acidity and lighter body.

"Ethiopian Sidamo" is a single-origin type of Arabica coffee grown in Ethiopia's Sidamo province. Like most African coffees, Ethiopian Sidamo is characterized by small gray-green beans, but its distinctive features include rich, spicy, wine-like or chocolate flavors and floral notes. The most characteristic flavors found in all Sidamo coffees are lemon and citrus, with bright and crisp acidity. Sidamo coffees include Yirgacheffe and Guji coffees, both of which are of excellent quality.

Variety: Local native Heirloom

Producer: Local small farmers

Flavor: White grape juice, citrus, Earl Grey tea sensation

Sidamo Region

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

Region Introduction

Shakisso is located in the Guji Zone of Sidamo, in the southern part of the Oromia region, adjacent to Sidama and Gedeo. This area has many mine pits that were originally used for gold mining, so there are numerous holes in this coffee-growing region, making walking between coffee plantations dangerous. Shakisso is a unique region within Guji/Sidamo, even within Sidamo it's a remote area far from most coffee-producing locations, and the region's other famous product is gold mines. Factors such as miners, land, and ethnicity also caused unrest in this area in 2006. Therefore, the biggest problem this region faces now is the need for manpower to maintain plantations and harvest coffee.

Local small farmers in this area began growing organic coffee in 2001 and work closely with medium-sized coffee producers who are familiar with how to grow forest coffee in highland areas. It's one of the micro-regions in Sidamo with very distinct regional characteristics. Coffee from this region is quite unique and has repeatedly gained market attention. The legendary Ninety Plus bean (nekisse) originally means "Nectar from Shakisso," and its origin and name both come from Shakisso.

Flavor Description

Lemon and citrus with bright, crisp acidity, lemon, citrus, white grape juice, black currant, with Earl Grey tea notes in the finish.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473