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Sidamo Nectar Coffee Pour-Over Data & Brewing Guide

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication. Follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over Sidamo coffee. 15g coffee grounds, medium-fine grind (Fuji Ghost Tooth grinder 3.5 setting), V60 dripper, 91-93°C water temperature. First pour 30g water, bloom for 27 seconds. Pour to 105g and pause. Wait until the coffee bed water level drops to halfway before continuing to pour. Slowly pour until reaching 225g total water weight. Avoid the tail end

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Pour-over Sidamo Brewing Guide

15g coffee grounds, medium-fine grind (Fuji ghost tooth blade grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g water and let 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.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, FrontStreet Coffee, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk
Origin: Ethiopia

Coffee Details

Sidamo Natural G1

Country: Sidamo
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's 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 this region unstable. However, the coffee from this area is quite special - Ninety Plus' legendary bean Nekisse also originates from this region.

Nectar, meaning 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, located in Guji, southern Oromia region, borders Sidama and Gedeo. This area has many mine pits that were previously used for gold mining, creating numerous holes throughout the coffee-growing area, making it dangerous to walk between coffee farms. Shakisso is a distinctive region within Guji/Sidamo - even within Sidamo, it's 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. Therefore, the biggest challenge this region faces today is the need for manpower to maintain the growing areas and harvest coffee. Local smallholders began growing organic coffee in 2001 and work closely with medium-sized coffee 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 and juicy peach, with 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 dried fruit-like viscosity. The entire coffee is like a tropical fruit storm - elegant yet powerful, plunging you into an ocean of nectar, just as its name suggests.