Ethiopia Washed Sidamo Grade 1 Shakisso Coffee Beans: Flavor Characteristics, Origin Region, and Brewing Parameters

Shakisso Estate Introduction

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Shakisso is located in the Guji zone of Sidamo, in the southern part of the Oromia region, bordering Sidama and Gedeo. This area has many mining pits that were originally used for gold mining, which is why this coffee-growing region has numerous holes. This makes walking through the coffee cultivation areas extremely dangerous. Shakisso is a distinctive region within Guji/Sidamo, even within Sidamo it's a remote area far from most coffee-producing regions, and another famous local product is gold mines. Factors such as miners, land, and ethnic conflicts also made this region unstable in 2006. Therefore, the biggest problem this region faces now is the need for manpower to maintain the cultivation areas and harvest coffee.

Local small farmers in this area began growing organic coffee in 2001 and worked closely with medium-sized coffee producers because they are familiar with how to grow forest coffee in highland areas. It is one of the micro-regions with very distinct regional characteristics within the Sidamo producing area. Coffee from this region has considerable uniqueness, and the coffee produced has repeatedly gained market attention. The original meaning of Ninety Plus's legendary bean (nekisse) is "Nectar from Shakisso," and its producing region and name both come from Shakisso.

Flavor Description

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

Coffee Bean Grading System

Coffee beans from Indonesia and Africa use this 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 beans are G1 and G3.

What does this represent? As follows:

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

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

Important Notes:

a) Regardless of whether washed or natural, both have Grade-1, with the condition being "zero" defects and Premium Cup. Whether washed or natural, Grade-1 is a rating for the best of the best in specialty coffee or Cup of Excellence coffees.

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

c) Beans of the same grade, such as Limu Grade-2, can be good or bad, depending on the exporter's sorting level and investment.

d) Given the current "zero" defect requirement, Grade-1 beans (including both washed and natural) are extremely rare because the processing cost is very high, and very few suppliers produce them.

Brewing Instructions

Pour-over Sidamo. 15g coffee, medium-fine grind (Fuji Royal grinder 3.5), V60 dripper, 91-93°C water temperature. First pour 30g water, let it bloom for 27 seconds, then pour to 105g and stop. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. 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 City
Manufacturer 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 producing area, Guji Zone

Roast Level: Light roast

Processing Method: Washed

Washed-processed coffee flavors are less likely to carry wild characteristics, possessing pure and refreshing qualities, suitable for City to Full City roast levels. Some exceptionally high-quality Ethiopian washed coffee beans sometimes reveal distinct rising lemon, citrus essential oils, jasmine floral notes, honey flavors, etc., with more noticeable acidity and a thinner body.

"Ethiopian Sidamo" is a type of single-origin coffee, Arabica coffee growing in Ethiopia's Sidamo province. Like most African coffees, Ethiopian Sidamo is characterized by small gray beans, but its distinctive feature is rich, spicy, wine-like or chocolate-like 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 heirloom varieties

Producer: Local small farmers

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

Sidamo Region

The coffee flavors of Sidamo are very diverse because different soil compositions, regional microclimates, and countless native coffee varieties create obvious differences and characteristics in the coffee produced by each town area. The Sidamo producing area is located in southern Ethiopia. The industry here is mainly agricultural, with coffee cultivation areas located around the Great Rift Valley.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473