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Characteristics of Sidamo Natural Process Guji Coffee Beans - How to Brew Sidamo Natural Process Guji Coffee

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange. Please follow Coffee Workshop (WeChat official account: cafe_style). Shakisso coffee possesses remarkable uniqueness, and the coffee produced consistently captures market attention. Ninety Plus' legendary bean (nekisse) originally means 'Nectar from Shakisso.' Its growing region and name both originate from Shakisso Sh

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Shakisso coffee possesses considerable uniqueness, and its produced coffee has consistently garnered market attention. The legendary bean (nekisse) from Ninety Plus was originally named "Nectar from Shakisso," with both its production region and name derived from Shakisso.

Coffee Information

Variety: Local Heirloom

Producer: Local small farmers

Sidamo coffee flavors are exceptionally diverse. Different soil compositions, regional microclimates, and countless native coffee varieties have created obvious differences and characteristics in the coffee produced by each town area. The Sidama production region is located in southern Ethiopia. Agriculture dominates the industry here, with coffee cultivation areas situated around the Great Rift Valley.

Shakisso, located in Guji, southern Oromia region, borders Sidama and Gedeo. This area has many mine pits that were originally used for gold mining, so there are many pits in this coffee cultivation area. This makes walking between coffee cultivation areas dangerous. Shakisso is a unique production region within Guji/Sidamo, even within Sidamo it's a remote area far from most coffee production sites, and the region's other famous product is gold. Factors such as miners, land, and ethnicity also caused unrest in the region in 2006. Therefore, the biggest problem this region now faces is the need for manpower to maintain cultivation areas and harvest coffee. Local small farmers here 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.

Flavor: Lemon, mango, blueberry, wine aroma

Brewing Instructions

Pour-over Sidamo. 15g powder, medium-fine grind (Fuji demon tooth blade 3.5 grind), V60 filter cup, 91-93°C water temperature. First infusion with 30g water, bloom for 27 seconds. Pour to 105g water and stop, wait until the water level drops to half before continuing. Slowly pour until reaching 225g water, discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.