The Correct Way to Drink Sidamo Shakiso Shakiso Coffee Bean Price

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Important Notes:

a) Both washed and natural coffees can reach Grade 1, provided they meet the criteria of "zero defects" and Premium Cup quality. Whether washed or natural, Grade 1 is a rating reserved for the finest specialty coffees or Cup of Excellence coffees.

b) Natural processed Yirgacheffe and Sidamo have a minimum grade of Grade 4.

c) Even within the same grade, such as Limu Grade 2, quality can vary depending on the exporter's sorting standards and investment.

d) Given the current "zero defects" requirement, Grade 1 beans (both washed and natural) are extremely rare, since processing costs are very high and few suppliers undertake this level of quality control.

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Baoan 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 region, Guji Zone

Roast Level: Light roast

Processing Method: Washed

Washed coffees typically lack wild flavors and show clean, refreshing characteristics, which makes them suitable for City to Full City roast levels. Some exceptionally high-quality Ethiopian washed beans reveal distinct notes of lifted lemon, citrus oil and jasmine florals, along with honey sweetness, more pronounced acidity and a lighter body.

Brewing Instructions

For pour-over Sidamo: use 15g of coffee ground to a medium-fine consistency (Komachi grinder setting 3.5) in a V60 dripper, with water at 91-93°C. First pour 30g of water and bloom for 27 seconds. Continue pouring to 105g, then pause until the water level drops halfway before slowly pouring to a total of 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

About Ethiopian Sidamo

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

Variety: Local heirloom varieties

Producer: Local small farmers

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

Sidamo Region

Sidamo coffee flavors are highly diverse, thanks to different soil compositions, regional microclimates and countless native coffee varieties, which create clear differences and distinct characteristics in the coffee produced by each town and area. The Sidamo region lies 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. The area contains many mining pits originally dug for gold extraction, which leave numerous holes across the coffee growing areas and make walking through the plantations hazardous. Shakisso stands out as a unique producing area within Guji/Sidamo, a remote region far from most coffee-producing areas even within Sidamo. Gold mining is another famous local product. Factors including miners, land and ethnic tensions led to instability in the region during 2006. As a result, the area now faces its greatest challenge: securing the manpower needed to maintain plantations and harvest coffee.

Local small farmers began growing organic coffee here in 2001, working closely with medium-sized coffee producers who understand how to cultivate forest coffee at high altitudes. This region is one of the most distinctive micro-regions within Sidamo. Its coffee possesses remarkable uniqueness and has consistently captured the market's attention. The legendary Ninety Plus bean (nekisse) takes its name from "Nectar from Shakisso," with both its origin and its naming inspired by Shakisso.

Flavor Description

Lemon and citrus with bright, crisp acidity; lemon, citrus, white grape juice and blackcurrant, finishing with Earl Grey tea notes.

Coffee Grading System

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

What Do These Grades Mean?

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

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

FrontStreet Coffee Recommendation

If Shakisso's bright, tea-like Ethiopian profile is what you enjoy, FrontStreet Coffee's washed Yirgacheffe is the classic place to go next. Known for white jasmine, bright citrus and lemon acidity with a clean tea-like finish, it has become the go-to entry point into specialty coffee for many drinkers, and its friendly price makes it easy to brew every day. For something fruitier from the same corner of Ethiopia, FrontStreet Coffee's natural Red Cherry Yirgacheffe is picked from fully ripe fruit and dried on raised beds, delivering citrus acidity, a berry-juice texture, honeyed sweetness and a creamy smoothness.

FrontStreet Coffee brews both with a V60 at 90-91°C, 15g of coffee at a 1:15 ratio and a fine-sugar grind, blooming with 30g of water for 30 seconds and finishing the pour at roughly 225g in 2:00-2:10.