How are the Sidamo Shakisso coffee bean market prices? Which brand of Sidamo coffee is best?

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Ethiopian Sidamo Shakisso Washed

Variety: Local Heirloom

Producer: Local small farmers

Flavor: White grape juice, citrus, earl grey tea notes

Sidamo Region

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

Processing Area Introduction

Shakisso is located in the Guji region of Sidamo, in the southern part of the Oromia region, bordering Sidama and Gedeo. This area has many mining pits that were originally used for gold extraction, so there are numerous holes in this coffee growing area, making it dangerous to walk between coffee plantations. Shakisso is a unique production area within Guji/Sidamo - even within Sidamo, it's a remote region far from most coffee producing areas, with gold mining being another famous local product. Factors such as miners, land, and ethnicity also caused unrest in this region 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, working closely with medium-sized coffee producers who are knowledgeable about growing forest coffee in highland areas. This is one of the micro-regions with distinct regional characteristics within the Sidamo production area. Coffee from this region possesses considerable uniqueness, and the coffee produced has repeatedly gained market attention. The legendary bean (nekisse) from Ninety Plus originally means "Nectar from Shakisso," with its origin and naming both coming from Shakisso.

Flavor Description: Lemon and citrus, bright and crisp acidity, lemon, citrus, white grape juice, blackcurrant, with earl grey tea notes in the finish

Coffee Grading System

Indonesian and African coffee beans use this defect-based grading system. Indonesian beans are mainly divided into 6 grades: G1-G6. The highest grades for washed beans are G1 and G2; for natural processed beans, the highest grades are G1 and G3.

What does this mean? As follows:

Washed: Grade-1; Grade-2 (G1 > G2)

Natural: Grade-1 and Grade-3 to Grade-5 (G1 > G3 > G4 > G5)

Important Notes:

a) Regardless of whether washed or natural, both can have Grade-1, with the condition being "zero" defects and Premium Cup. Whether washed or natural, Grade-1 is a rating for the best of specialty coffees or Cup of Excellence coffees.

b) The lowest grade for natural Yirgacheffe and Sidamo is Grade-4.

c) Beans of the same grade, such as Limu Grade-2, can be good or bad, depending on the exporter's sorting level and investment.

d) Given the current "zero" defect requirement, Grade-1 beans (whether washed or natural) are extremely rare, as processing costs are very high and few suppliers undertake this.

Factory Name: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Factory Address: No. 10, Bao'an Front Street, Guangzhou
Manufacturer Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Coffee Type: Other
Roast Degree: Light roast

Ethiopian Sidamo Shakisso Washed Details

Country: Ethiopia

Grade: G1

Region: Shakisso production area, Guji zone

Roast Degree: Light roast

Processing Method: Washed

Washed processed coffee is less likely to carry wild flavors, possessing pure and refreshing characteristics, suitable for City to Full City roast levels. Some exceptional Ethiopian washed coffee beans may sometimes reveal distinct notes of uplifting lemon, citrus essential oils, jasmine floral aromas, honey flavors, with more pronounced acidity and a lighter body.

Brewing Recommendations

Hand-pour Sidamo: 15g of coffee, ground to medium-fine (Kompresso grinder 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water, let bloom for 27 seconds. Pour to 105g and pause. Wait until the water level drops halfway before continuing to pour. Slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

About Ethiopian Sidamo

"Ethiopian Sidamo" is a type of single-origin coffee, Arabica coffee grown in the Sidamo province of Ethiopia. Like most African coffees, Ethiopian Sidamo is characterized by small gray beans, but its distinctive feature is rich, spicy, wine-like or chocolate-like flavors and floral aromas. The most characteristic flavors found in all Sidamo coffees are lemon and citrus, with bright and crisp acidity. Sidamo coffee includes Yirgacheffe coffee and Guji coffee, both of which are of excellent quality.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473