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Sun-Dried Sidamo Shakisso G1 Guji Honey Coffee Bean Varieties, Brand Recommendations, and Estates

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange. Please follow Coffee Workshop (WeChat official account: cafe_style). Shakisso stands out uniquely in the Guji region of Sidamo, being an area far from most coffee producing regions within the Sidamo province. The local other famous industry is gold mining, with labor, land, and ethnic factors making this producing region unstable. However, the coffee from this region is quite exceptional, with the legendary Ninety Plus

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

Shakisso: A Unique Coffee Region

Shakisso stands out uniquely in the Guji area of Sidamo Valley, and is a region distant from most coffee-producing areas within the Sidamo province. Another famous local industry is gold mining, with factors such as labor, land, and ethnicity making this producing area turbulent. However, the coffee from this region is quite exceptional, and Ninety Plus's legendary bean Nekisse also originates from this area.

Nectar and Coffee Excellence

Nectar, originally meaning the nectar of Shakisso flowers—when searching on the Coffee Review website with "Guji" as a keyword, there are over ten reviews scoring above 92 points, with high scores of 94 and 95 appearing several times.

The Shakisso Region

Shakisso is located in Guji, southern Oromia region, bordering Sidama and Gedeo. This area has many mining pits that were originally used for gold mining, so this coffee cultivation area has numerous holes, making it dangerous to walk between coffee growing areas. Shakisso is a unique producing area in Guji/Sidamo—remote and distant from most coffee-producing regions even within Sidamo. Another famous local product is gold mining. Factors such as miners, land, and ethnicity also made the region turbulent in 2006. Therefore, the biggest problem this area faces now is the need for manpower to maintain the cultivation areas and harvest coffee. Local small farmers in this area began planting organic coffee in 2001 and work closely with medium-sized coffee producers because they are familiar with how to grow 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

Cupping Notes

The entry is like sweet and juicy honey peach, with sweet pineapple acidity. The mid-palate reveals dense aromas of cranberry, blueberry, strawberry, pineapple, and dried fruit preserves filling the mouth. The finish brings lychee and plum flavors, with dried fruit-like viscosity. The entire coffee is like a tropical fruit storm attack—elegant yet dominant, falling into an ocean of nectar as its name suggests.

Brewing Method

Hand-poured Sidamo. 15g of coffee, ground to medium-fine (Komatsu grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, let it bloom for 27 seconds. Pour to 105g and stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

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