Sidamo Shakisso Coffee Region Introduction How to Brew Sidamo Coffee

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Processing Method: Washed

Washed processed coffee is less likely to have wild flavors, characterized by its pure and refreshing qualities, suitable for City to Full City roast levels. Some exceptional washed Ethiopian coffee beans may exhibit 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鬼齿 knife 3.5 grind), V60 filter cup, 91-93°C water temperature. First infusion with 30g water, bloom for 27 seconds. Pour to 105g water and pause, wait until the water level drops to half before continuing. Slowly pour until reaching 225g water, 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 is characterized by 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 which are 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 due to different soil compositions, regional microclimates, and countless native coffee varieties, resulting in distinct differences and characteristics in coffee produced by each town area. The Sidamo region is located in southern Ethiopia, where agriculture is the main industry, and coffee growing areas are situated 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 this coffee growing area, making it dangerous to walk between coffee plantations. Shakisso is a unique zone in Guji/Sidamo, even within Sidamo it's 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. 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 who are experienced in growing forest coffee in highland areas. This is one of the micro-regions with very distinct characteristics in the Sidamo area. Coffee from this region has considerable uniqueness and has repeatedly gained market attention. The original meaning of Ninety Plus's legendary bean (nekisse) comes from Shakisso's nectar (Nectar from shakisso), and its origin and naming both 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, namely 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 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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473