Sidamo Shakiso Flavor Profile and Coffee Characteristics

Flavor Profile

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

Indonesian and African Coffee Bean Grading System

Indonesian and African coffee beans use a grading system based on defect bean ratios. Indonesian beans are mainly divided into 6 grades, namely G1-G6. The highest grades for washed beans are G1 and G2; while the highest grades for natural processed beans are G1 and G3.

So 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)

Hand Pour Brewing Guide for Sidamo

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

Important Notes:

• a) Both washed and natural processed coffees can achieve Grade-1 status, with the requirement of "zero" defects and Premium Cup quality. Whether washed or natural, Grade-1 represents the finest of specialty coffees or Cup of Excellence level coffees.
• b) The lowest grade for natural processed Yirgacheffe and Sidamo is Grade-4.
• c) Even within the same grade level, such as Limu Grade-2, quality can vary depending on the exporter's sorting standards and investment.
• d) Given the current "zero defect" requirement, Grade-1 beans (both washed and natural) are extremely rare due to high processing costs, with very few suppliers producing them.

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Guangzhou City
Contact: 020-38364473
Ingredients: House-roasted coffee
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 production area, Guji Zone

Roast Level: Light roast

Processing Method: Washed

Washed processed coffees are less likely to carry wild flavors, possessing pure and refreshing characteristics, suitable for City to Full City roast levels. Some exceptional Ethiopian washed coffee beans may exhibit distinct lemon, citrus essential oils, jasmine floral notes, honey flavors, with more pronounced acidity and lighter body.

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

Variety: Local heirloom varieties

Producer: Local smallholder farmers

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

About Sidamo

Sidamo coffee flavors are very diverse due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in significant differences and characteristics in coffee produced by each town area. The Sidamo production area is located in southern Ethiopia. Agriculture dominates the local economy, with coffee growing areas situated around the Great Rift Valley.

Shakisso 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 many mine pits that were historically used for gold mining, leaving numerous holes in the coffee growing areas. This makes walking through coffee plantations dangerous. Shakisso is a unique production area within Guji/Sidamo, even within Sidamo it's a remote region far from most coffee-producing areas, with gold mining being another famous local product. Factors such as miners, land disputes, and ethnic tensions also made the region unstable in 2006. Therefore, the biggest challenge facing this area today is the need for manpower to maintain the plantations and harvest coffee.

Local smallholder farmers began growing organic coffee in 2001, working closely with medium-sized coffee producers who understand how to grow forest coffee at high altitudes. This is one of the most regionally distinctive micro-regions within the Sidamo production area. Coffee from this region has considerable uniqueness and has repeatedly garnered market attention. The legendary Ninety Plus bean "Nekisse" originally means "Nectar from Shakisso," with both its origin region and name derived from Shakisso.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473