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

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Shakisso coffee possesses real distinctiveness, and its coffees consistently draw market attention. Ninety Plus's legendary bean (Nekisse) was originally named "Nectar from Shakisso"—both its production region and its name derive from Shakisso.

Coffee Information

Variety: Local Heirloom

Producer: Local small farmers

Sidamo coffees are exceptionally diverse. Different soils, microclimates, and countless native varieties give each town's coffee obvious differences and character. The Sidama zone lies in southern Ethiopia, an agricultural region whose coffee grows around the Great Rift Valley.

Shakisso, in the Guji zone of southern Oromia, borders Sidama and Gedeo. The area is pocked with old gold-mining pits—so many that walking between coffee plots can be dangerous—and gold remains the region's other famous product. Shakisso is unique within Guji/Sidamo: even within Sidama it is remote, far from most coffee production. Factors involving miners, land, and ethnicity brought unrest to the region in 2006, and its biggest problem today is finding the manpower to maintain the growing areas and harvest the coffee. Local smallholders began growing organic coffee in 2001 and work closely with medium-sized producers, since they know how to cultivate forest coffee in highland terrain.

Flavor: Lemon, mango, blueberry, wine aroma

Brewing Instructions

Pour-over Sidamo. 15g of coffee, medium-fine grind (Fuji "demon tooth" burr, setting 3.5), V60 dripper, 91-93°C water. First pour 30g of water and bloom for 27 seconds. Pour to 105g and stop; wait until the water level drops to half, then continue slowly to 225g. Discard the tail end of the brew. Water-to-coffee ratio 1:15, total extraction time 2:00.

Product Details

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Shakisso production area, Guji Zone

Altitude: 1800-2000m

Processing Method: Natural

Manufacturer: FrontStreet Coffee

Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou

Contact: 020-38364473

Ingredients: House-roasted

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk

Taste: Aromatic

Bean State: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Ethiopia

Coffee Type: Other

Roast Level: Light roast

FrontStreet Coffee Recommendation

If this natural-processed Guji intrigues you, FrontStreet Coffee's Ethiopian range is full of close cousins. The FrontStreet sun-dried Huakui comes from the Hambella area of Guji, Sidama—a 200-hectare farm using traditional natural processing. To keep the cherries from molding or picking up earthy odors during drying, workers spread them on raised beds for 21 days of sun, turning them constantly for even drying and hand-sorting out defective beans every three to five days before the dried husk is milled off and the beans receive a final visual sort. Medium-light roasted, it shows a light fermented wine note, florals, citrus, and mango, with honeyed sweetness, cocoa depth, a hint of spice, a thick body, and a long finish.

The FrontStreet sun-dried Red Cherry from Yirgacheffe takes natural processing even more rigorously: only fully ripe, defect-free cherries are dried—about 27-30 days on raised beds, lifted off the ground away from insects, dust, and microbes, and turned regularly to prevent uneven heating. Alongside its elegant florals and bright acidity, it delivers clear tropical fruit, a full fermentation character, and pronounced sweetness.

And for the washed side of Ethiopia, the FrontStreet washed Yirgacheffe offers jasmine florals and bright citrus acidity with a tea-like body—clean and elegant, like a refreshing lemon tea.