Ethiopia Sidamo Natural Process Guji Specialty Coffee Beans: Flavor Profile, Origin, and Brewing Parameters

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Processing Method: Natural

Manufacturer: FrontStreet Coffee Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou Manufacturer Contact: 020-38364473 Ingredients: In-house roasted Shelf life: 90 days Net content: 227g Packaging: Bulk Taste: Mellow and aromatic Coffee bean raw/cooked degree: Roasted coffee beans Contains sugar: Sugar-free Origin: Ethiopia Coffee type: Other Roast degree: Light roast

Shakisso coffee possesses remarkable uniqueness, and its produced coffee has consistently garnered market attention. The legendary bean from Ninety Plus (nekisse) originally means "Nectar from Shakisso," with both its growing region and name derived from Shakisso.

Variety: Local Heirloom

Producer: Local Smallholder Farmers

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

Shakisso, located in Guji, Oromia region in the south, borders Sidama and Gedeo. This area contains numerous mining pits that were originally used for gold extraction, so this coffee growing region has many cavities. This makes walking between coffee growing areas extremely dangerous. Shakisso is a distinctive growing region within Guji/Sidamo, even within Sidamo it's a remote area far from most coffee producing locations, while the region's other famous product is gold. Factors such as miners, land, and ethnicity also caused instability in the region in 2006. Therefore, the biggest problem this region faces now is the need for manpower to maintain the growing areas and harvest coffee. Local smallholder farmers here began growing 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.

Flavor: Lemon, Mango, Blueberry, Wine Aroma

Hand-pour Sidamo. 15g of powder, medium-fine grind (Fuji Royal grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour 30g of water, let bloom for 27 seconds, pour to 105g then stop, wait until the water level drops halfway, then slowly continue pouring until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Shakisso growing region, Guji Zone

Altitude: 1800-2000 meters

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473