Sidamo Shakisso Coffee Region Introduction How to Brew Sidamo Coffee

Processing Method: Washed

Washed processed coffee is less likely to have wild flavors. It is characterized by its pure and refreshing qualities and suits City to Full City roast levels. Some exceptional washed Ethiopian coffee beans may show distinct notes of uplifted lemon, citrus essential oils, jasmine fragrance, and honey, with more pronounced acidity and a lighter body.

Hand Pour Sidamo

15g of coffee grounds, medium-fine grind (Fuji Ghost Tooth grinder setting 3.5), V60 filter cup, 91-93°C water temperature. First infusion with 30g water, bloom for 27 seconds. Pour to 105g and pause, waiting until the water level drops to half before continuing. Slowly pour until reaching 225g, avoiding the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Ethiopian Sidamo

"Ethiopian Sidamo" is a single-origin type of Arabica coffee grown in the Sidamo province of Ethiopia. Like most African coffees, Ethiopian Sidamo has small grayish beans, but its distinctive features include rich, spicy, wine-like or chocolate flavors and floral notes. The most characteristic flavors found in all Sidamo coffees are lemon and citrus, with bright, crisp acidity. Sidamo coffees include Yirgachefe and Guji coffees, both of excellent quality.

Variety: Local Heirloom

Producer: Local small farmers

Flavor Notes: White grape juice, citrus, Earl Grey tea sensation

Sidamo Region

Sidamo's coffee flavors are very diverse. Different soil compositions, regional microclimates, and countless native coffee varieties produce distinct differences from town to town. The Sidamo region is in southern Ethiopia, where agriculture is the main industry, and coffee growing areas sit around the Great Rift Valley.

Mill Area Introduction

Shakisso is located in the Guji zone of Sidamo, in the southern Oromia region, adjacent to Sidama and Gedeo. This area has many mine pits that were previously used for gold mining, so there are many holes in the coffee growing area, making it dangerous to walk between plantations. Shakisso is a unique zone in Guji/Sidamo — even within Sidamo it is a remote area far from most coffee-producing regions, while gold mining is another famous local product. Factors such as miners, land, and ethnicity also made the region turbulent in 2006. As a result, the area's biggest challenge today is finding enough 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 producers experienced in growing forest coffee in highland areas. This is one of the micro-regions with very distinct character in the Sidamo area. Coffee from here has considerable uniqueness and has repeatedly drawn market attention. The original meaning of Ninety Plus's legendary bean (nekisse) comes from Shakisso's nectar (Nectar from Shakisso), and both its origin and name come from Shakisso.

Flavor Description: Lemon and citrus, bright crisp acidity, lemon, citrus, white grape juice, blackcurrant, Earl Grey tea finish

Coffee beans from Indonesia and Africa use this grading method based on defect bean ratios. Indonesian beans are mainly divided into 6 grades, G1-G6. The highest grades for washed beans are G1 and G2; the highest grades for natural beans are G1 and G3.

What does this mean? As follows:

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

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

Several Points to Note:

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

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

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

d) According to the current "zero" defect requirement, Grade-1 beans (including both washed and natural) are extremely rare, as processing costs are very high and few suppliers are willing to do it.

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

Ethiopian Sidamo Shakisso Washed

Country: Ethiopia

Grade: G1

Region: Shakisso region, Guji Zone

Roast Level: Light roast

FrontStreet Coffee Recommendation

To enjoy the Sidamo and Guji style, FrontStreet Coffee's washed Yirgacheffe is the classic starting point, with clear jasmine fragrance, bright citrus and lemon acidity, and a light, elegant, tea-like body — much closer to a clean lemon tea than an aggressive sour coffee.

Ethiopian coffee is mostly grown by small farmers who deliver cherries to village processing stations, which is why cooperative coffees are so common, including the FrontStreet Gutingding, Woka, and Konga cooperatives. Gutingding, in the Woka area at the southeastern end of Yirgacheffe, was once part of the Woka cooperative under the YCFCU; as demand for traceability grew it became a single-lot selection, and in 2012 the roughly 300-member group became the independent Gutingding Cooperative. Because the pulp is removed before drying, its inherent aroma is clear and transparent, with citrus and lemon character and an elegant white floral note.

The FrontStreet sun-dried Red Cherry is processed naturally, with damaged or moldy cherries removed before the fruit dries in the sun for two weeks, until the sugar and essence soak into the bean and moisture drops to 12%; the hardened pulp, mucilage, and parchment are then hulled off and the beans sorted by density, color, and hand. Its cup notes are peach, cocoa, honey, and lemon. For a wilder profile, the FrontStreet Hamasho 74158 from the Sidamo region shows sweet aromas of perfume lemon, strawberry, and starfruit, with a clear entry of strawberry, starfruit, and green grape, followed by soft floral notes.