How Much Does Sidamo Shakisso Coffee Cost | Sidamo Shakisso Coffee Prices

Ethiopian Sidamo: A Premier Single Origin Coffee

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

Key Characteristics

Variety: Local native Heirloom

Producer: Local small farmers

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

Sidamo Region

Sidamo coffee flavors are extremely 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 production area is located in southern Ethiopia. Agriculture dominates the industry here, with coffee growing areas situated around the East African Rift Valley.

Processing Area Introduction

Shakisso is located in the Guji zone of Sidamo, in the southern Oromia region, bordering Sidama and Gedeo. The area has many mine pits previously used for gold mining, so the coffee growing area has numerous holes, making it dangerous to walk through. Shakisso is a unique production area within Guji and Sidamo, and even within Sidamo it is a remote region far from most coffee-producing areas. Another famous local product is gold. Factors such as miners, land, and ethnicity also made the region turbulent in 2006. Therefore, the biggest challenge facing the area now is the manpower needed to maintain the growing areas and harvest coffee.

Local small farmers here began growing organic coffee in 2001 and worked closely with medium-sized coffee producers because those producers understand how to grow forest coffee at high altitudes. This is one of the micro-production areas in the Sidamo region with strong regional characteristics. Coffee from this area has considerable uniqueness, and the coffee produced frequently draws market attention. The legendary Ninety Plus bean (nekisse) originally means "Nectar from Shakisso," and both its production area and its name come from Shakisso.

Flavor Description

Lemon and citrus, bright crisp acidity, lemon, citrus, white grape juice, black currant, and Earl Grey tea notes in the finish

Coffee Grading System

Indonesian and African coffee beans use a defect-ratio grading system. Indonesian beans are mainly divided into 6 grades, 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 represent? As follows:

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

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

Brewing Method

Hand-pour Sidamo. 15g powder, medium-fine grind (Fuji ghost-tooth grinder 3.5), V60 dripper, 91-93°C water temperature. First pour 30g water, bloom for 27 seconds, pour to 105g and stop. Wait until the water level in the bed drops to half before pouring again. 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 have Grade-1, with the condition of "zero" defects and a Premium Cup. Whether washed or natural, Grade-1 is the rating for the best of the best 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 good or bad, depending on the exporter's sorting level and investment.

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

Product Information

Factory Name: Dazhen Coffee, FrontStreet Coffee

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, Guji Zone

Roast Level: Light roast

Processing Method: Washed

Washed processed coffee is less likely to carry wild flavors, possessing pure and refreshing characteristics, and is suitable for City to Full City roast levels. Some exceptional Ethiopian washed beans sometimes reveal obvious uplifting lemon, citrus essential oils, jasmine floral notes, and honey flavors, with more pronounced acidity and a thin body.

FrontStreet Coffee Recommendation

If Shakisso's clean, bright lemon-and-citrus cup is what you enjoy, FrontStreet Washed Yirgacheffe is the classic everyday version of that style. Known for white jasmine, bright citrus and lemon acidity, and a tea-like body, it comes at an approachable price that makes it the bean most people start their specialty coffee journey with.

For an even cleaner, more traceable lot, FrontStreet Washed Gedingding Cooperative comes from the Worka area at Yirgacheffe's southeastern edge. Following traditional washed processing, it delivers fresh, bright citrus and lemon acidity with jasmine fragrance and none of the traditional bitterness.

And for a washed Ethiopian coffee that leans toward a soft, tea-like clarity, FrontStreet Kafa Forest is a fine choice. Medium-light roasted and grown in shade at 1400-2100 meters, it opens with white florals, then a bright lemon acidity with sweet orange and bergamot, closing with a green-tea impression.