Sidamo Sun-Dried Guji Coffee Region Introduction - How to Brew Guji Coffee

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Ethiopian Sidamo Shakisso Natural

Country: Ethiopia

Region: Shakisso, Guji Zone

Altitude: 1800-2000 meters

Processing Method: Natural

Factory Address: FrontStreet Coffee, No. 10 Bao'an Front Street, Yuexiu District, Guangzhou

Manufacturer Contact: 020-38364473

Ingredients: In-house roasted

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk

Taste: Mellow

Coffee Bean State: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Ethiopia

Coffee Type: Other

Roast Level: Light roast

Coffee from Shakisso (Shakisso/Shakiso) possesses considerable uniqueness, and the coffee produced there frequently garners market attention. The legendary bean from Ninety Plus (nekisse) originally means "Nectar from Shakisso," with both its producing region and name derived from Shakisso.

Variety: Local native Heirloom

Producer: Local smallholder farmers

The coffee flavors of Sidamo are incredibly diverse. Different soil compositions, regional microclimates, and countless native coffee varieties have created distinct differences and characteristics in the coffee produced by each town area. The Sidamo producing region is located in southern Ethiopia, where agriculture dominates the industry, and 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 has many mining pits that were originally used for gold mining, so there are numerous holes in this coffee growing region. This makes walking between coffee planting areas quite dangerous. Shakisso is a unique producing region within Guji/Sidamo—even within Sidamo, it's a remote area far from most coffee producing locations, and the area's other famous product is gold. Factors such as miners, land, and ethnicity also made this region unstable in 2006. Therefore, the biggest problem this region faces now is the need for manpower to maintain the growing areas and harvest coffee. Local smallholder 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.

Flavor: Lemon, mango, blueberry, wine aroma

For pour-over Sidamo: Use 15g of coffee, ground to medium-fine (Komachi Fuji 3.5 grind setting), V60 dripper, water temperature 91-93°C. First pour 30g of water and let bloom for 27 seconds. Pour to 105g and pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio is 1:15, with extraction time of 2:00.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473