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Sidamo Natural Guji Coffee Flavor Profile & Characteristics

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista community - Connect with Coffee Workshop (WeChat: cafe_style). Shakisso, situated in the southern Guji zone of Oromia region, lies adjacent to Sidama and Gedeo. The landscape is dotted with abandoned mining pits, remnants of early gold prospecting activities, which have created a distinctive terrain with numerous hollows throughout this coffee cultivation region, influencing both the growing conditions and the unique character of these exceptional coffees.

About Shakisso Coffee

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Shakisso, located in the Guji zone of the Oromia region, borders Sidama and Gedeo to the south. This area contains numerous mining pits that were originally used for gold extraction, leaving the coffee growing region riddled with holes. This makes walking through the coffee cultivation areas particularly dangerous. Shakisso stands out as a distinctive growing region within Guji/Sidamo—remote even by Sidamo standards, with gold mining being another notable local product. Factors such as miners, land disputes, and ethnic tensions contributed to regional instability in 2006. Consequently, the area now faces its greatest challenge: the need for manpower to maintain the plantations and harvest coffee. Local small-scale farmers began cultivating organic coffee here in 2001, working closely with medium-sized coffee producers who possess expertise in growing forest coffee at high altitudes.

Flavor Profile

Flavor notes: Lemon, mango, blueberry, wine-like aroma

Brewing Instructions

Pour-over Sidamo: 15g of coffee, ground to medium-fine consistency (Fuji Royal grinder setting 3.5), using a V60 dripper with water temperature between 91-93°C. First pour 30g of water and let bloom for 27 seconds. Continue pouring to 105g, then pause until the water level drops halfway in the coffee bed. Slowly continue pouring until reaching 225g total. Avoid the tail end of the extraction. Water-to-coffee ratio: 1:15. Total extraction time: 2:00.

Coffee Details

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Shakisso, Guji Zone

Altitude: 1800-2000 meters

Processing Method: Natural

Shakisso coffee possesses remarkable distinctiveness, with its beans consistently capturing market attention. The legendary Ninety Plus bean "Nekisse" derives its name from "Nectar from Shakisso," with both its origin and name paying homage to the Shakisso region.

Variety: Local Heirloom

Producer: Local small-scale farmers

Sidamo coffee exhibits incredibly diverse flavor profiles due to varying soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in coffee produced by each town and area. The Sidamo region is located in southern Ethiopia, where agriculture dominates the local economy. Coffee cultivation areas are situated around the Great Rift Valley.