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How is Sidamo Nectar Coffee Made and How Are Sidamo Coffee Bean Grades Classified

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - Please follow Coffee Workshop (WeChat public account: cafe_style) Sidamo Natural G1 Country: Sidamo Grade: G1 Origin: Guji Roast Level: Medium-light roast Processing Method: Natural Varietal: Local native varieties Region: Shakicho Flavor: Cranberry, sweet orange, plum, blueberry Shakicho belongs to Gujiri in Sidamo Valley

Sidamo Natural G1

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Country: Sidamo

Grade: G1

Origin: Guji

Roast Level: Medium-light roast

Processing Method: Natural

Variety: Local heirloom varieties

Region: Shakicha

Flavor Notes: Cranberry, sweet orange, plum, blueberry

Shakisso stands out uniquely in Guji, Sidamo. It is a region far removed from most coffee-producing areas within Sidamo province. The local area is also famous for another industry: gold mining. Factors such as labor, land, and ethnic issues have made this region turbulent. However, the coffee from this area is quite exceptional—Ninety Plus's legendary bean Nekisse also originates from this region.

Nectar, meaning the nectar of Shakiso flowers—searching "Guji" on the Coffee Review website yields over ten reviews scoring 92 points or above, with several instances of high scores of 94 and 95 points.

Shakisso, located in Guji, Oromia region in the south, borders Sidama and Gedeo. This area has many mine pits, originally used for gold mining, so the coffee cultivation area has numerous pits. This makes walking between coffee cultivation areas quite dangerous. Shakisso is a unique production area in Guji/Sidamo, a remote region far from most coffee-producing areas even within Sidamo. Another famous local product is gold mining. Factors such as miners, land, and ethnic issues also made the region turbulent 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 here began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they are familiar with how to grow forest coffee in highland areas.

Aroma and Flavor Profile

[Dry Aroma] Sweet cherry, raisins, preserved fruits, preserved plums, dried pineapple, strawberry

[Wet Aroma] Cherry, cranberry, sweet orange, plum, blueberry, honey peach, lychee

[Slurping] The entry is like sweet and juicy peaches, with sweet pineapple acidity. The midsection is filled with intense aromas of cranberry, blueberry, strawberry, pineapple, and dried fruits that fill the mouth. The finish brings lychee and plum flavors, with a dried fruit-like viscosity. The entire coffee is like a tropical fruit storm assault—elegant yet dominant, falling into an ocean of nectar as its name suggests.

Brewing Method

For pour-over Sidamo: Use 15g of coffee, ground to medium-fine (Fuji ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half before pouring again, slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.