Sidamo Shakisso Coffee Pour Over Data - How to Best Enjoy Sidamo Shakisso Coffee

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Sidamo

Sidamo coffee flavors are incredibly diverse. Different soil compositions, regional microclimates, and countless native coffee varieties create significant differences and characteristics in coffee produced by each town and region. The Sidamo growing region is located in southern Ethiopia. Agriculture dominates the local industry, with coffee growing areas situated around the East African Rift Valley.

Growing Region Introduction

Shakisso is located in the Guji zone of Sidamo, in the southern part of the Oromia region, bordering Sidama and Gedeo. This area has numerous mining pits that were originally used for gold extraction, leaving many holes in the coffee growing areas. This makes walking through coffee plantations dangerous. Shakisso is a unique growing area within Guji/Sidamo, even within Sidamo it remains a remote region far from most coffee-producing areas, with gold mining being another famous local product. Factors such as miners, land, and ethnic tensions made the region unstable in 2006. Therefore, the biggest challenge facing this area now is the need for manpower to maintain the plantations and harvest coffee.

Local small farmers began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they understand how to grow forest coffee in highland areas. This makes it one of the micro-regions with distinct regional characteristics within the Sidamo growing area. Coffee from this region has remarkable uniqueness, and the coffee produced has consistently gained market attention. The meaning of Ninety Plus's legendary bean (nekisse) comes from Shakisso's nectar (Nectar from shakisso), and both its growing region and name originate from Shakisso.

Flavor description: Lemon and citrus, bright and crisp acidity, lemon, citrus, white grape juice, blackcurrant, with Earl Grey tea notes in the finish.

Coffee beans from Indonesia and Africa use this defect-based grading system. Indonesian beans are mainly divided into 6 grades, namely G1-G6. The highest grades for washed beans are G1 and G2; for natural beans, the highest grades are G1 and G3.

What does this mean? As follows:

Washed: Grade-1; Grade-2 (G1 > G2)

Natural: Grade-1 and Grade-3 to Grade-5 (G1 > G3 > G4 > G5)

Important points to note:

a) Both washed and natural coffees can achieve Grade-1, with the condition being "zero" defects and Premium Cup. Whether washed or natural, Grade-1 is a rating for the best of specialty coffees or Cup of Excellence coffees.

b) The lowest grade for natural Yirgacheffe and Sidamo is Grade-4.

c) Beans of the same grade, such as Limu Grade-2, can be either good or bad, depending on the exporter's sorting level and investment.

d) Given the current "zero defect" requirement, Grade-1 beans (including both washed and natural) are extremely rare because processing costs are very high, and very few suppliers produce them.

Manufacturer: Dazhen Coffee FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Roast level: Roasted coffee beans
Sugar content: Sugar-free
Origin: Ethiopia
Coffee type: Other
Roast degree: Light roast

Ethiopian Sidamo Shakisso Washed

Country: Ethiopia

Grade: G1

Region: Shakisso growing area, Guji Zone

Roast degree: Light roast

Processing method: Washed

Variety: Local native Heirloom

Producer: Local small farmers

Flavor: White grape juice, citrus, Earl Grey tea notes

FrontStreet Coffee's Recommended Pour-over Parameters for Sidamo

Dose: 15g

Grind size: Medium-fine grind (Fujisaki ghost tooth burr grinder setting 3.5), equivalent to granulated sugar

Dripper: V60

Coffee-to-water ratio: 1:15

Water temperature: 91-93°C

Brewing method:分段式萃取。第一次注水30g水量，进行27秒闷蒸，注入至105g水量断水，等待粉床水量下至一半再注水，缓慢注水直至225g水量，尾段不要，水粉比1:15，萃取时间2:00

Washed processed coffee flavors are less likely to have wild characteristics, possessing pure and refreshing qualities, suitable for City to Full City roast levels. Some exceptional Ethiopian washed coffee beans sometimes reveal distinct rising lemon, citrus essential oils, jasmine floral notes, honey flavors, etc., with more pronounced acidity and thinner body.

"Ethiopian Sidamo" is a single-origin type, Arabica coffee grown in Ethiopia's Sidamo province. Like most African coffees, Ethiopian Sidamo is characterized by small grayish beans, but its distinguishing features are rich, spicy, wine-like or chocolate-like flavors and floral notes. The most characteristic flavors found in all Sidamo coffees are lemon and citrus with bright, crisp acidity. Sidamo coffee includes Yirgachefe (Yirgacheffe) coffee and Guji coffee, both of which have excellent quality.

Purchase link: https://item.taobao.com/item.htm?spm=a1z10.3-c.w4002-15673140470.10.5709508enTzTMA&id=549017651496

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473