Sidamo Shakiso Bean Characteristics and Brewing Methods

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Introduction to the Production Area

Shakisso is located in the Guji zone of the West Arsi region, in the southern part of the Oromia region, bordering Sidama and Gedeo. This area has numerous mine pits that were originally used for gold mining, which is why this coffee-growing region has many holes. This makes walking through the coffee cultivation areas extremely dangerous. Shakisso is a distinctive region within Guji/West Arsi, even within West Arsi it is a remote area far from most coffee-producing regions, and the region's other famous product is gold. Factors such as miners, land, and ethnicity also made the region unstable in 2006. Therefore, the biggest problem facing this area now is the need for manpower to maintain the cultivation areas and harvest coffee.

Local small farmers in this area began growing organic coffee in 2001 and worked closely with medium-sized coffee producers because they are familiar with how to grow forest coffee in highland areas. It is one of the micro-regions with very distinct regional characteristics in the West Arsi region. Coffee from this area has considerable uniqueness, and the coffee produced has repeatedly gained market attention. The meaning of Ninety Plus's legendary bean (nekisse) is "Nectar from Shakisso," and its production area and name both come 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 Bean Grading System

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

What does this mean? As follows:

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

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

For pour-over West Arsi: 15g of coffee, medium-fine grind (Fuji Royal grinder with ghost teeth at 3.5), V60 dripper, 91-93°C water temperature. First pour 30g of water, let it bloom for 27 seconds, pour to 105g and stop, wait until the water level drops to half, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Important Notes:

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

b) The lowest grade for natural Yirgacheffe and West Arsi beans is Gr-4.

c) For beans of the same grade, such as Limu Gr-2, there can be both good and bad ones, depending on the sorting level and investment of the exporter.

d) Given the current "zero" defect requirement, Gr-1 beans (both washed and natural) are extremely rare because processing costs are very high, and very few suppliers will do this.

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Guangzhou
Manufacturer Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 90 days
Net Content: 227g
Packaging: Bulk coffee beans
Degree: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Coffee Type: Other
Roast Level: Light roast

Ethiopian Sidamo Shakisso Washed

Country: Ethiopia

Grade: G1

Region: Shakisso region, Guji zone

Roast Level: Light roast

Processing Method: Washed

Washed processed coffee is 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 sometimes reveal distinct notes of uplifting lemon, citrus essential oils, jasmine flowers, and honey, with more noticeable acidity and a lighter body.

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

Variety: Local native Heirloom

Producer: Local small farmers

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

Sidamo

Sidamo coffee flavors are very diverse because different soil compositions, regional microclimates, and countless native coffee varieties create obvious differences and characteristics in the coffee produced by each town area. The Sidamo region is located in southern Ethiopia. Agriculture is the main industry here, with coffee-growing areas located around the Great Rift Valley.

Recommended related content about Sidamo Shakisso beans:

How Sidamo Shakisso coffee came to be and how Sidamo coffee bean grades are divided

What Sidamo Shakisso coffee brands are available and Sidamo coffee brewing steps

Introduction to Sidamo Shakisso coffee region and how to brew Sidamo coffee

Is Sidamo Shakisso coffee good and Sidamo coffee preparation methods

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473