How Sidamo Natural Process Guji Coffee is Made and Guji Coffee Bean Grading System

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Brewing Method

Pour-over Sidamo. 15g of coffee, medium-fine grind (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, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Information

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Shakisso region, Guji Zone

Altitude: 1800-2000 meters

Processing Method: Natural

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Frontsteet, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk
Taste: Mellow and aromatic
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Coffee Type: Other
Roast Level: Light roast

Shakisso coffee possesses remarkable uniqueness, and the coffee produced here has consistently garnered market attention. The legendary Ninety Plus bean "Nekisse" originally meant "Nectar from Shakisso," with both its growing region and name derived from Shakisso.

Variety: Local heirloom varieties

Producer: Local smallholder farmers

Sidamo coffee flavors are incredibly diverse. Different soil compositions, regional microclimates, and countless native coffee varieties create distinct differences and characteristics in coffee produced by each town area. The Sidamo region is located in southern Ethiopia, where agriculture dominates the industry. Coffee growing areas are situated around the Great Rift Valley.

Shakisso, located in Guji, Oromia region in the south, borders Sidamo and Gedeo. This area contains numerous mine pits that were previously used for gold mining, leaving many holes in the coffee growing region. This makes walking between coffee cultivation areas extremely dangerous. Shakisso is a distinctive region within Guji/Sidamo, even within Sidamo it's a remote area far from most coffee-producing locations, with gold mining being another famous local product. Factors such as miners, land, and ethnic tensions also made this region unstable in 2006. Therefore, the biggest challenge this region faces today is the need for manpower to maintain the growing areas and harvest coffee. Local smallholder farmers began growing organic coffee here in 2001 and work closely with medium-sized coffee producers who understand how to grow forest coffee in highland areas.

Flavor: Lemon, mango, blueberry, wine-like aroma

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473