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Ethiopian Washed Sidamo G1 Shakisso Specialty Coffee Beans: Differences, Distinctions, and Awards

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - Please follow Coffee Workshop (WeChat official account: cafe_style). Coffee beans from Indonesia and Africa are graded using this defect-based classification method. Indonesian beans are mainly divided into 6 levels, namely G1-G6. The highest grades for washed beans are G1 and G2; while for natural processed beans, the highest grades are G1 and G3. What does this represent? As follows: Washed: Grade-1; Grade-2 (G1 G2) Natural: Grade

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Indonesian and African Coffee Bean Grading System

Coffee beans from Indonesia and Africa are graded using a defect-based grading system. Indonesian beans are mainly divided into 6 grades, namely G1-G6. The highest grades for washed beans are G1 and G2; the highest grades for natural processed beans are G1 and G3.

Grade Classifications

What do these grades represent? As follows:

Washed: Grade-1; Grade-2 (G1>G2)

Natural: Grade-1 and Grade-3—Grade-5 (G1>G3>G4>G5)

Important Considerations

a) Both washed and natural processed beans can achieve Grade-1, with the condition of "zero" defects and Premium Cup quality. Whether washed or natural, Grade-1 represents the finest among specialty coffees or Cup of Excellence level coffee.

b) The lowest grade for natural processed Yirgacheffe and Sidamo is Grade-4.

c) Within the same grade level, such as Grade-2 Limu beans, quality can vary depending on the exporter's sorting standards and investment.

d) Given the current "zero defect" requirement, Grade-1 beans (both washed and natural) are extremely rare due to high processing costs, with very few suppliers undertaking this standard.

Brewing Parameters

Hand-pour Sidamo brewing: 15g coffee, medium-fine grind (Fuji ghost tooth grinder setting 3.5), V60 dripper, 91-93°C water temperature. First pour with 30g water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g total. Discard the tail end. 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
Contact: 020-38364473
Ingredients: In-house roasted
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Roast level: Roasted 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 Level: Light roast

Processing Method: Washed

Washed processed coffees tend to lack wild flavors, characterized by purity and freshness, suitable for City to Full City roast levels. Some exceptional Ethiopian washed coffees may exhibit distinct notes of uplifted lemon, citrus essential oils, jasmine, honey, with more pronounced 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 features small grayish beans, but is distinguished by its 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, crisp acidity. Sidamo coffee includes Yirgacheffe and Guji coffees, both of exceptional quality.

Variety: Local heirloom varieties

Producer: Local small farmers

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

About Sidamo

Sidamo coffee flavors are incredibly 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 area. The Sidamo region is located in southern Ethiopia. Agriculture dominates the local industry, with coffee growing areas situated around the Great Rift Valley.

Shakisso Region Introduction

Shakisso is located in the Guji zone of Sidamo, in the southern part of the Oromia region, bordering Sidama and Gedeo. This area has numerous mining pits originally used for gold mining, leaving many holes in the coffee growing areas, making walking through coffee plantations dangerous. Shakisso is a unique growing area within Guji/Sidamo, remote from most coffee-producing regions even within Sidamo, with gold mining being another famous local product. Factors including miners, land, and ethnic tensions led to instability in the region in 2006. Therefore, the biggest challenge facing this area today is the need for manpower to maintain plantations and harvest coffee.

Local small farmers began growing organic coffee in 2001, working closely with medium-sized coffee producers who are experienced in high-altitude forest coffee cultivation. This represents one of the most distinctive micro-regions within the Sidamo growing area. Coffee from this region is highly unique and has consistently gained market attention. Ninety Plus' legendary bean (nekisse) originally means "nectar from Shakisso," with both its origin and name derived from Shakisso.