Flavor Characteristics, Origin, and Brewing Parameters for Sun-Dried Sidamo Shakisso G1 Guji Nectar Coffee Beans

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Tasting Notes

Dry Aroma

Sweet cherry, raisins, preserved fruits, preserved plums, dried pineapple, strawberries

Wet Aroma

Cherry, cranberry, sweet orange, plum, blueberry, honey peach, lychee

Cupping

The entry is like a sweet, juicy honey peach, with a sweet pineapple acidity. The middle is filled with dense aromas of cranberry, blueberry, strawberry, pineapple, and dried fruit preserves that coat the palate. The aftertaste brings lychee and plum with a dried-fruit viscosity. The whole bean is like a tropical fruit storm - elegant yet dominating, dropping you into an ocean of nectar, exactly as its name suggests.

Brew Method

Hand-pour Sidamo. 15g of grounds, medium-fine grind (Fuji ghost-tooth burr grinder 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 in the coffee bed drops to halfway before continuing. Slowly pour until reaching 225g, avoiding the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

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

Coffee Details

Sidamo Natural G1

Country: Sidamo

Grade: G1

Origin: Guji

Roast Level: Medium-light roast

Processing: Natural

Variety: Local heirloom

Region: Shakicho

Flavor Notes: Cranberry, sweet orange, plum, blueberry

Regional Background

Shakicho stands apart within Guji, Sidamo, and it is also far from most coffee-producing regions in Sidamo province. The area's other famous industry is gold mining. Labor, land, and ethnic factors have made the region turbulent. Even so, the coffee from this area is quite special: Ninety Plus's legendary bean Nekisse also comes from here.

Nectar originally means the nectar of Shakicho. Search the Coffee Review website with "Guji" as the keyword and you will find more than ten reviews scoring above 92 points, several of them as high as 94 and 95.

Shakicho is located in Guji, in the southern Oromia region, bordering Sidamo and Gedeo. The area has many pits left over from gold mining, so the coffee-growing area is riddled with holes, which makes walking between plots dangerous. Shakicho is a unique region within Guji/Sidamo, and even within Sidamo it is a remote area far from most coffee origins. Its other famous local product is gold mining. Miners, land, and ethnic factors also made the region turbulent in 2006. The biggest problem the region faces now is the manpower needed to maintain the growing areas and harvest the coffee. Local small farmers here began growing organic coffee in 2001 and work closely with medium-sized coffee producers, because they know how to grow forest coffee in the highlands.

FrontStreet Coffee Recommendation

If you love the juicy, tropical-fruit intensity of natural Ethiopian coffee, FrontStreet Coffee's natural Huakui is a natural next step. It comes from Hambella in Guji, Sidamo, where the farm covers 200 hectares and uses traditional natural processing: ripe cherries are dried on raised beds for 21 days, turned regularly for even drying, and hand-sorted every three to five days. Light to medium roasted, it brings a light fermented wine aroma with floral, citrus, and mango notes, honey sweetness, cocoa, a touch of spice, a full body, and a long finish.

For a cleaner, classic expression, FrontStreet Coffee's washed Yirgacheffe shows jasmine florals and bright citrus and lemon acidity over a light, tea-like body, while the natural Red Cherry, from the same Yirgacheffe tradition, adds peach, cocoa, honey, and lemon. And if you want the region's wildest side, FrontStreet Coffee's Kafa Forest grows in shade at 1,400-2,100 meters on red soil with plentiful rainfall; medium-light roasted, it opens with white floral notes and bright lemon acidity, then sweet orange and bergamot, closing with a gentle melon-and-nut sweetness and a green-tea finish.