Sidamo Natural Guji Pour-Over Data | How to Brew Sidamo Natural Guji Coffee

Pour-over Sidamo Brewing Recipe

15g coffee grounds, medium-fine grind (Fujimazou ghost teeth grinder 3.5), V60 dripper, water temperature 91-93°C. First pour 30g water, bloom for 27 seconds, then pour to 105g and pause. Wait until the water level drops to half, then slowly pour until reaching 225g total. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Shakisso, Guji Zone

Altitude: 1800-2000 meters

Processing Method: Natural

Manufacturer: FrontStreet Coffee

Ingredients: Home-roasted

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk

Taste: Mellow

Bean State: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Ethiopia

Coffee Type: Other

Roast Level: Light roast

The Unique Character of Shakisso

Coffee from Shakisso possesses remarkable uniqueness, and the coffee produced here has consistently captured market attention. The legendary Ninety Plus bean "Nekisse" originally means "Nectar from Shakisso," with both its growing region and name derived from Shakisso.

Variety: Local Heirloom

Producer: Local smallholders

Sidamo coffee flavors are incredibly diverse. Different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences and characteristics in the coffee produced from each town and area. The Sidamo region is located in southern Ethiopia, where agriculture dominates the local industry. Coffee growing areas are situated around the Great Rift Valley.

Shakisso, located in the Guji zone of the Oromia region, borders Sidamo and Gedeo. This area contains numerous mining pits that were historically used for gold extraction, leaving many holes in the coffee growing regions. This makes walking through coffee plantations particularly dangerous. Shakisso stands as a distinctive growing area within Guji/Sidamo, a remote region far from most coffee-producing areas even within Sidamo. The area's other famous product is gold. Factors including miners, land disputes, and ethnic tensions led to instability in the region during 2006. Therefore, the greatest challenge facing this area today is the need for manpower to maintain the plantations and harvest coffee. Local smallholders began growing organic coffee in 2001, working closely with medium-sized coffee producers who understand how to cultivate forest coffee in highland regions.

Flavor Profile

Lemon, mango, blueberry, and wine-like aromatics.

FrontStreet Coffee Recommendation

To taste the Ethiopian profile, begin with FrontStreet's washed Yirgacheffe. It delivers clear jasmine florals and bright citrus acidity, a light, elegant body with a tea-like feel, and drinks like a clean, refreshing lemon tea.

For the cooperative style behind many great Ethiopian lots, FrontStreet's Gedeb cooperative coffee comes from the Worka area at the southeastern edge of Yirgacheffe. Its members depulp the fruit before drying, so the aromatics are clearer, showing citrus and lemon notes and elegant white florals in a bright, delicate cup.

If you favor natural processing, FrontStreet's natural Red Cherry is a whole-cherry natural that keeps both the typical Yirgacheffe character and the tropical fruit of sundrying, with peach, cocoa, honey, and lemon notes. For another Sidamo-region natural, FrontStreet's Hambela offers a medium-light roast with distinct lemon and berry flavors and a subtle jasmine aroma.