Sidamo Nectar Coffee Brands and Sidamo Coffee Brewing Steps

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Hand-pour Sidamo. 15g of coffee grounds, medium-fine grind (Fuji ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water for 27 seconds pre-infusion, then pour to 105g and stop. Wait until the water level in the coffee bed drops to halfway, then slowly pour until reaching 225g. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Manufacturer: Coffee Workshop Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee Contact: 020-38364473 Shelf life: 90 days Net weight: 227g Packaging: Bulk Origin: Ethiopia

Sidamo Natural G1

Country: Sidamo

Grade: G1

Origin: Guji

Roast Level: Medium-light roast

Processing Method: Natural

Variety: Local landrace

Region: Shakicha

Flavor Notes: Cranberry, sweet orange, plum, blueberry

The Unique Shakicha Region

Shakicha stands out uniquely within the Guji area of Sidamo Valley, representing a region distant from most coffee-producing areas within Sidamo province. The local economy is also famous for another industry: gold mining. Labor, land, and ethnic factors have made this region turbulent and unstable. However, the coffee from this area is exceptionally special - Ninety Plus' legendary bean Nekisse also originates from this region.

Nectar, the original meaning of Shakicha's flower nectar. Searching the Coffee Review website with "Guji" as a keyword reveals over ten articles with scores above 92 points, with several instances of high scores of 94 and 95 points.

Shakicha, located in Guji, southern Oromia region, borders Sidama and Gedeo. This area contains numerous mining pits originally used for gold extraction, leaving many holes in this coffee-growing region. This creates dangerous conditions when walking through coffee plantations. Shakicha represents a unique style within Guji/Sidamo, even within Sidamo it remains a remote area far from most coffee-producing regions. Another famous local product is gold mining. Factors including miners, land, and ethnic issues made the region turbulent in 2006. Therefore, the biggest challenge this region faces today is the need for manpower to maintain the growing areas and harvest coffee. Local small farmers began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they understand how to grow forest coffee in highland areas.

Cupping Notes

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

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

[Tasting] The entry is like sweet and juicy honey peach, with sweet pineapple acidity. The middle note reveals intense aromas of cranberry, blueberry, strawberry, pineapple, and dried fruit preserves filling the palate. The afternote carries lychee and plum flavors, with dried fruit-like viscosity. The entire coffee experience is like a tropical fruit storm assault - elegant yet dominant, falling into an ocean of flower nectar, just as its name suggests.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473