How is the Sidamo Nectar Coffee Bean Market and Which Brand of Sidamo Coffee is Best

Sidamo Natural G1

Country: Sidamo

Grade: G1

Origin: Guji

Roast Level: Medium-light roast

Processing Method: Natural

Variety: Local heirloom varieties

Region: Shakicho

Flavor Profile: Cranberry, sweet orange, plum, blueberry

Shakicho stands unique within Guji in the Sidamo valley, representing a region distant from most coffee-producing areas in Sidamo province. The area is also famous for another industry, gold mining. Labor, land, and ethnic factors have made this coffee-producing region turbulent. The coffee from this area is, however, exceptionally special, as shown by Ninety Plus' legendary bean Nekisse, which also originates here.

Nectar literally means the flower nectar of Shakicho. Searching "Guji" as a keyword on the Coffee Review website reveals over ten reviews scoring above 92 points, with several high scores of 94 and 95.

Shakicho, located in Guji in the southern Oromia region, borders Sidamo and Gedeo. The area contains many mining pits originally used for gold extraction, which is why this coffee region has numerous holes, making it dangerous to walk between plantations. Shakicho is a distinctive producing area within Guji and Sidamo, and even within Sidamo it is a remote region far from most coffee origins. Another famous local product is gold. Factors such as miners, land, and ethnicity also made this region turbulent in 2006. Therefore, the biggest challenge the region faces today is the manpower needed to maintain the plantations and harvest coffee. Local smallholders here began growing organic coffee in 2001 and work closely with medium-sized producers experienced in cultivating forest coffee in highland areas.

Cupping Notes

[Dry Aroma] Sweet cherry, raisin, preserved fruit, preserved plum, dried pineapple, strawberry

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

[Slurping] The entry is like a sweet, juicy honey peach, with a sweet pineapple acidity. The mid-palate reveals dense aromas of cranberry, blueberry, strawberry, pineapple, and dried fruit that fill the mouth. The finish carries lychee and plum flavors with a dried-fruit viscosity. The entire coffee is like a tropical fruit storm, elegant yet dominant, falling into an ocean of nectar as its name suggests.

Brewing Method

Pour-over Sidamo: 15g coffee grounds, medium-fine grind (Komachi grinder 3.5 setting), V60 dripper, water temperature 91-93°C. First pour 30g water and bloom for 27 seconds. Continue pouring to 105g, then pause until the water level drops to half. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Manufacturer: FrontStreet Coffee

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk

Origin: Ethiopia

FrontStreet Coffee Recommendation

Sidamo's natural processing is famous for its tropical fruit and fermented aromas, and FrontStreet Natural Flower Queen is the star example. Grown in the Hambella area of Guji, Sidamo, and sun-dried traditionally on raised beds for 21 days, it is medium-light roasted to a cup of light fermentation wine, floral, citrus, and mango notes with honey sweetness, a cocoa edge, and a thick, lasting body.

For a different, more delicate expression of the same region, FrontStreet Sidamo Natural Hamasho is worth trying. Produced at the Hamasho station, which is a regular on Ethiopian green bean competition lists, it mainly uses the JARC 74-series disease-resistant varieties, and the small-beaned 74158 brings a striking aroma with sweet notes like perfume lemon, strawberry, and star fruit, then a clear strawberry, star fruit, and green grape sweetness with florals rising behind.

And if you love the clean, floral side of Ethiopia as a counterpoint to this natural style, FrontStreet Washed Gedingding Cooperative from Yirgacheffe shows jasmine, lemon acidity, and berry notes in a bright, clean body.