Ethiopian Washed Sidamo G1 Shakisso Coffee Beans: Varieties, Brand Recommendations and Estates

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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 have wild characteristics, possessing pure and refreshing qualities, suitable for City to Full City roast levels. Some exceptionally high-quality Ethiopian washed coffee beans may exhibit noticeable uplifted lemon, citrus essential oils, jasmine floral notes, honey flavors, with more prominent acidity and a thinner body.

"Ethiopian Sidamo" is a single-origin type, grown in the Sidamo province of Ethiopia. Like most African coffees, Ethiopian Sidamo is characterized by small gray beans, but its distinctive features are rich, spicy, wine-like or chocolate-like flavors and floral aromas. The most characteristic flavors found in all Sidamo coffees are lemon and citrus, with bright, crisp acidity. Sidamo coffees include Yirgachefe coffee and Guji coffee, both of which are of excellent quality.

Variety: Local native Heirloom

Producer: Local small farmers

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

Sidamo Region

Sidamo's coffee flavors are very diverse due to different soil components, regional microclimates, and countless native coffee varieties, creating obvious differences and characteristics in coffee produced by each town area. The Sidamo producing area is located in southern Ethiopia. The industry here is primarily agricultural, with coffee growing areas situated around the Great Rift Valley.

Area Introduction

Shakisso is located in the Guji producing area of Sidamo, in the southern part of the Oromia region, adjacent to Sidama and Gedeo. This area has many mine pits, which were originally used for gold mining, so there are many pits in this coffee growing area. This makes walking between coffee growing areas dangerous. Shakisso is a unique producing area in Guji/Sidamo, even within Sidamo it's a remote area far from most coffee origins, and the region's other famous product is gold mines. Factors such as miners, land, and ethnicity also made the region unstable in 2006. Therefore, the biggest problem facing this area now is the need for manpower to maintain the growing areas and harvest coffee.

Local small farmers in this area 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. It is one of the micro-regions with very regional characteristics in the Sidamo producing area. Coffee from this region has considerable uniqueness and the coffee produced has repeatedly gained market attention. The legendary bean (nekisse) from Ninety Plus originally means "Nectar from Shakisso," and its producing area and name both come from Shakisso.

Flavor description: Lemon and citrus, bright crisp acidity, lemon, citrus, white grape juice, blackcurrant, Earl Grey tea sensation at the finish.

Indonesian and African coffee beans adopt this grading method based on defect bean ratios. Indonesian beans are mainly divided into 6 levels, namely G1-G6. The highest grades for washed beans are G1 and G2; the highest grades for natural processed beans are G1 and G3.

What does this mean? As follows:

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

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

Several Points to Note:

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

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

c) For beans of the same grade, such as Limu Gr-2, there are both good and bad ones, depending on the exporter's sorting level and investment.

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

Hand-pour Sidamo: 15g of powder, medium-fine grind (Fuji鬼齿刀 3.5 grind), V60 dripper, water temperature 91-93°C. First pour 30g of water, let bloom for 27 seconds, pour to 105g then stop pouring. Wait until the water level in the powder 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.

Manufacturer: Dazhen Coffee FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Guangzhou
Manufacturer Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Raw/Roasted: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Coffee Type: Other
Roast Level: Light roast

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473