Sidamo Shakisso Flavor and Aroma: Shakisso Coffee Varieties and Prices

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Flavor Description

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 adopt a grading system based on defect ratios. Indonesian beans are mainly divided into 6 grades, namely G1-G6. The highest grades for washed beans are G1 and G2; the highest grades for natural (sun-dried) beans are G1 and G3.

Grade Classifications

What do these grades represent? As follows:

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

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

Important Notes

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

b) The lowest grade for natural Sidamo and Yirgacheffe is Grade-4.

c) Even within the same grade, such as Limu Grade-2, there can be both good and bad quality, 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 very few suppliers produce them.

Product Information

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

Roast Degree: 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 exceptionally high-quality Ethiopian washed coffee beans may exhibit distinct notes of uplifting lemon, citrus essential oils, jasmine floral aromas, honey flavors, with more pronounced acidity and a lighter body.

Hand-pour Sidamo: 15g of coffee, ground to medium-fine (Fuji grinder with ghost teeth setting 3.5), V60 dripper, water temperature 91-93°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to half before continuing to pour. Slowly pour until reaching 225g, avoiding the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

"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 grayish beans, but its distinguishing features are rich, spicy, wine-like or chocolate flavors and floral aromas. The most characteristic flavors found in all Sidamo coffees are lemon and citrus, with bright, crisp acidity. Sidamo coffees include Yirgachefe and Guji coffees, both of which are of excellent quality.

Coffee Details

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 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 region is located in southern Ethiopia. The industry here is predominantly agricultural, with coffee growing areas situated around the East African Rift Valley.

Shakisso Region Introduction

Shakisso is located in the Guji production area of Sidamo, in the southern part of the Oromia region, adjacent to Sidama and Gedeo. This area has many mining pits that were previously used for gold mining, so there are many holes in this coffee growing area. This makes walking through coffee growing areas dangerous. Shakisso is a unique production area within Guji/Sidamo, even within Sidamo it's a remote region far from most coffee-producing areas, and another famous local product is gold mines. Factors such as miners, land, and ethnicity also caused instability in this region in 2006. Therefore, the biggest problem facing this area now is the need for manpower to maintain growing areas and harvest coffee.

Local small farmers in this area began planting 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 within the Sidamo production area. Coffee from this region has considerable uniqueness and has repeatedly gained market attention. The original meaning of Ninety Plus's legendary bean (nekisse) is "Nectar from Shakisso," and its production area and name both come 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