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The Correct Way to Drink Sidamo Shakiso Shakiso Coffee Bean Price

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication Follow Coffee Workshop (WeChat Official Account cafe_style) A few points to note: a) Whether washed or natural processed, both can achieve Grade 1, with the conditions being zero defects and Premium Cup. Regardless of whether washed or natural processed, Grade 1 is a rating for the finest among specialty coffees or Cup of Excellence coffees. b) The minimum grade for natural processed Yirgacheffe and Sidamo is Grade 4. c) For the same

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Important Notes:

a) Both washed and natural processed coffees can achieve Grade 1, provided they meet the criteria of "zero defects" and Premium Cup quality. Whether washed or natural, Grade 1 represents a rating for the finest among 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 level, such as Limu Grade 2, there can be variations in quality depending on the exporter's sorting standards and investment.

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

Product Information

Manufacturer: Dazhen Coffee 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 processed coffees typically lack wild flavors and exhibit clean, refreshing characteristics, making them suitable for City to Full City roast levels. Some exceptionally high-quality Ethiopian washed coffee beans may reveal distinct notes of uplifted lemon, citrus essential oils, jasmine floral aromas, and honey flavors, with more pronounced acidity and a lighter body.

Brewing Instructions

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

About Ethiopian Sidamo

"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 beans, but its distinctive features include rich, spicy, wine-like or chocolate flavors and floral aromas. The most characteristic flavors found in all Sidamo coffees are lemon and citrus notes with bright, crisp acidity. Sidamo coffees include Yirgacheffe and Guji coffees, both of which are 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 due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in coffees produced by each town and area. The Sidamo region is located in southern Ethiopia. Agriculture dominates the local industry, 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 contains many mining pits originally used for gold extraction, creating numerous holes in the coffee growing areas, making walking through coffee plantations dangerous. Shakisso stands out as a unique producing area within Guji/Sidamo, being 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. Therefore, the area now faces its greatest challenge: the need for manpower 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. The coffee from this area possesses remarkable uniqueness and has consistently captured market attention. The legendary Ninety Plus bean (nekisse) derives its name from "Nectar from Shakisso," with both its origin and naming inspired by 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 Grading System

Indonesian and African coffee beans use a 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, while the highest grades for natural processed beans are G1 and G3.