Is Sidamo Shakiso Coffee Good? Sidamo Coffee Brewing Methods

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Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Factory Address: No. 10 Bao'an Front Street, Guangzhou
Manufacturer Contact: 020-38364473
Ingredients: Self-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

Country: Ethiopia

Grade: G1

Region: Shakisso production area, Guji Zone

Roast Degree: Light roast

Processing Method: Washed

Washed-processed coffee flavors are less likely to carry wild characteristics, possessing pure and refreshing qualities, suitable for City to Full City roast levels. Some exceptionally high-quality Ethiopian washed coffee beans may sometimes reveal distinct notes of uplifted lemon, citrus essential oils, jasmine fragrance, and honey flavors, with more pronounced acidity and a thinner body.

For pour-over Sidamo: 15g of coffee, ground to medium-fine (Fuji Royal grinder 3.5 setting), V60 dripper, water temperature 91-93°C. First pour with 30g of water, let bloom for 27 seconds, then pour to 105g and stop. Wait until the water level in the coffee bed drops to halfway before continuing to pour. Slowly pour until reaching 225g total. Discard the final tail section. Water-to-coffee ratio of 1:15, total extraction time 2:00.

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

Variety: Local native Heirloom

Producer: Local small farmers

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

Sidamo Region

Sidamo coffee flavors are extremely diverse because different soil compositions, regional microclimates, and countless native coffee varieties create significant differences and characteristics in coffee produced from each town area. The Sidamo production area is located in southern Ethiopia. Agriculture dominates the local industry, with coffee growing areas situated around the Great Rift Valley.

Shakisso Region Introduction

Shakisso is located in the Guji Zone 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 mining, so the coffee growing areas have numerous holes. This makes walking through coffee cultivation areas dangerous. Shakisso is a unique production area within Guji/Sidamo, even within Sidamo it's a remote region far from most coffee-producing areas, and the area's other famous product is gold mines. Factors such as miners, land, and ethnic tensions also made the region unstable in 2006. Therefore, the biggest challenge this area faces now is the need for manpower to maintain growing areas and harvest coffee.

Local small farmers here began growing organic coffee in 2001 and work closely with medium-sized coffee producers who are familiar with how to grow forest coffee in highland areas. This is one of the micro-regions with very distinctive regional characteristics within the Sidamo production area. Coffee from this region has considerable uniqueness and has repeatedly gained market attention. The legendary Ninety Plus bean (nekisse) originally means "Nectar from Shakisso," and its production area name comes from Shakisso.

Flavor Description

Lemon and citrus, bright crisp acidity, lemon, citrus, white grape juice, blackcurrant, with Earl Grey tea sensation in the finish

Coffee Grade Classification

Indonesian and African coffee beans use a defect-based grading system. 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-processed beans are G1 and G3.

What Do These Grades Mean?

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

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

Important Notes:

a) Both washed and natural-processed coffees can achieve Grade-1 status, which requires "zero" defects and Premium Cup quality. Whether washed or natural, Grade-1 is reserved for the best of specialty coffees or Cup of Excellence coffees.

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

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

d) Given the current "zero defect" requirement, Grade-1 beans (both washed and natural-processed) are extremely rare because processing costs are very high, and very few suppliers are willing to produce them.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473