Nav: Home > Coffee >

Sidamo Nectar Coffee Region Introduction How to Brew Sidamo Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style) [Dry Aroma] Sweet cherry, raisins, preserved fruit, preserved plum, dried pineapple, strawberry [Wet Aroma] Cherry, cranberry, sweet orange, plum, blueberry, honey peach, lychee [Sip] Entry like sweet and juicy honey peach, sweet pineapple acidity, mid-section cranberry, blueberry, strawberry, pineapple, dried fruit preserves dense fragrance

For professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style)

Aroma Profile

Dry Aroma

Sweet cherry, raisins, preserved fruits, preserved plums, dried pineapple, strawberries

Wet Aroma

Cherry, cranberry, sweet orange, plum, blueberry, honey peach, lychee

Tasting Notes

The entry is like sweet and juicy honey peach, with sweet pineapple acidity. The mid-section reveals dense aromas of cranberry, blueberry, strawberry, pineapple, and dried fruits that fill the palate. The finish features lychee and plum flavors, with a dried fruit-like viscosity. This entire bean is like a tropical fruit storm assault—elegant yet dominant, falling into an ocean of floral nectar as its name suggests.

Brewing Method

Hand-pour Sidamo. 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 halfway before continuing to pour. Slowly pour until reaching 225g total, avoiding the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Manufacturer: Coffee Workshop
Address: FrontStreet Coffee, 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk
Origin: Ethiopia

Coffee Details

Sidamo Natural G1

Country: Sidamo
Grade: G1
Region: Guji
Roast Level: Medium-light roast
Processing Method: Natural
Variety: Local heirloom varieties
Area: Shakicha
Flavor Notes: Cranberry, sweet orange, plum, blueberry

Regional Information

Shakicha stands unique within Guji, Sidamo Valley, and is also a region distant from most coffee-producing areas in Sidamo province. Another famous local industry is gold mining, and factors like labor, land, and ethnicity have made this region unstable. However, the coffee from this area is quite exceptional—Ninety Plus's legendary bean Nekisse also comes from this region.

Nectar, originally meaning the nectar of Shakicha—if you search the Coffee Review website with "Guji" as a keyword, you'll find over ten articles with scores above 92 points, with several instances of high scores of 94 and 95.

Shakisso, located in Guji, Oromia region in the south, borders Sidamo and Gedeo. This area has many mining pits that were used for gold mining in the past, so this coffee-growing area has many holes. This makes walking between coffee cultivation areas quite dangerous. Shakisso is a unique producing area in Guji/Sidamo, and even within Sidamo, it's a remote region far from most coffee origins. Another famous local product is gold mining. Factors like miners, land, and ethnicity also made this region unstable in 2006. Therefore, the biggest problem this area faces now is the need for manpower to maintain the growing areas and harvest coffee. Local small farmers in this area began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they know how to grow forest coffee in highland areas.