Sidamo Nectar Coffee Pour-Over Data & Brewing Guide

Pour-over Sidamo Brewing Guide

Use 15g of coffee grounds, a medium-fine grind (Fuji ghost tooth blade grinder setting 3.5), a V60 dripper, and water at 91-93°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring to 105g and pause. Wait until the water level drops to half before continuing the pour. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, total extraction time 2:00.

Coffee Details

Sidamo Natural G1

Country: Ethiopia
Grade: G1
Region: Guji
Roast Level: Medium-light roast
Processing Method: Natural
Variety: Local heirloom varieties
Area: Shakicha
Flavor Notes: Cranberry, sweet orange, plum, blueberry

Regional Background

Shakicha stands unique within the Guji region of Sidamo. It is a remote area within Sidamo province, far from most coffee-growing regions. The local economy is also famous for gold mining, and factors including labor, land, and ethnic tensions have made the region unstable. Even so, the coffee from this area is quite special: Ninety Plus's legendary bean Nekisse also originates here.

Nectar means the flower nectar of Shakicha. Searching "Guji" on the Coffee Review website yields over ten reviews scoring 92 points or higher, with several achieving high scores of 94-95 points.

Shakisso, in Guji, southern Oromia region, borders Sidama and Gedeo. The area has many mine pits that were previously used for gold mining, leaving numerous holes throughout the coffee-growing area and making it dangerous to walk between farms. Shakisso is a distinctive region within Guji/Sidamo; even within Sidamo, it is a remote area far from most coffee-producing locations. The local economy is also famous for gold mining. Factors including miners, land disputes, and ethnic tensions made the region unstable in 2006. As a result, the biggest challenge this region faces today is the manpower needed to maintain the growing areas and harvest the coffee. Local smallholders began growing organic coffee in 2001 and work closely with medium-sized producers who understand how to grow forest coffee in highland areas.

Tasting Notes

[Dry Aroma] Sweet cherry, raisin, dried fruit, preserved plum, dried pineapple, strawberry

[Wet Aroma] Cherry, cranberry, sweet orange, plum, blueberry, honey peach, lychee

[Sipping Notes] The entry is like sweet, juicy peach, with a sweet pineapple acidity. The mid-section reveals intense aromas of cranberry, blueberry, strawberry, pineapple, and dried fruit that fill the palate. The finish brings lychee and plum flavors, with a dried-fruit viscosity. The whole cup is like a tropical fruit storm, elegant yet powerful, plunging you into an ocean of nectar, just as its name suggests.

FrontStreet Coffee Recommendation

FrontStreet Washed Yirgacheffe is the clean, classic way into this style. Known for white jasmine, bright citrus and lemon acidity, and a tea-like body, it is the introductory specialty bean for many drinkers and a very accessible price. Brew it as pour-over with a V60 at 90-91°C, 15g of coffee at a 1:15 ratio, ground to fine-sugar size with about 80% passing a #20 sieve. Bloom with 30g of water for 30 seconds, pour to 95g (about 125g on the scale) over roughly a minute, then when the level falls to two-thirds add the remaining 100g (about 225g), finishing the pour by about 1'35" and completing the drip at 2:00-2:10.

FrontStreet Natural Hua Kui is the fruit-heavy natural alternative. This Ethiopian heirloom is dried on raised beds and roasted medium-light, keeping a light fermented wine note with florals, citrus, and mango. The body is thick and complex, with honey sweetness, cocoa, and a hint of spice on a long finish. It is the natural pick for anyone chasing the ripe-fruit intensity of a good Sidamo natural.

FrontStreet Hamasho 74158 is the floral, perfumed option. Hamasho is a Sidamo washing station known for quality and a regular on Ethiopian green bean award lists, and it works mainly with the JARC 74-series disease-resistant varieties. The 74158 selection has smallish beans and stands out for floral and fruit character: a perfume-lemon and strawberry aroma with starfruit, an entry of strawberry, starfruit, and green grape, and soft florals rising behind it.