Ethiopia Guji Shakiso Origin Single Origin Coffee Varieties, Brand Recommendations, and Estate Introduction

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Ethiopia Guji Shakisso Region: Single Origin Bean Varieties, Brand Recommendations, and Estate Introduction

The coffee from Guji-Shakisso is quite distinctive, and the coffee produced has repeatedly garnered market attention. The legendary bean "Nekisse" launched by Ninety Plus in late 2009, originally meaning "Nectar from Shakisso," derives both its origin and name from Shakisso. Another bean "Derar Ela" from the same Shakisso region launched by Level Up received much acclaim from Taiwanese industry professionals last year and achieved an outstanding score of 95 points in Coffee Review's April 2014 evaluation.

Sidama is located in southern Ethiopia. The diverse landscape of this region creates unique and varied coffee flavors from each town. Shakisso is located in the Guji region of Sidamo, southeast of Yirgacheffe, with an average altitude of over 1,800 meters, fertile black soil, and significant day-night temperature differences, providing all the ideal terroir conditions for producing premium specialty coffee. The coffee from Guji-Shakisso is quite distinctive and has repeatedly received market attention, achieving a high score of 94 points in Coffee Review's 2016 coffee evaluation.

Coffee Details

• Region: Sidama/Guji/Shakisso
• Altitude: 1850-2000 meters
• Variety: Local Heirloom
• Processing: Traditional Washed
• Grade: ECX G1
• Flavor Notes: Melon, cocoa, lemon, citrus, balanced Earl Grey tea sensation, subtle floral notes

Ethiopia's administrative divisions are categorized into four levels, arranged from large to small: Region, Zone, woreda, kebele. Most coffee bean names follow this naming convention. This Guji/Shakisso coffee is located southeast of the renowned Yirgacheffe region and administratively belongs to Oromia Region/Guji Zone/Shakisso woreda, making it a regional coffee-producing area. Like Yirgacheffe, which became an independent producing region after gaining fame, Guji was established as an independent region by ECX in 2010 due to its superior geographical location and verified cup quality. Shakisso (sometimes translated as Shakiso) is the micro-region within Guji that attracts the most attention from the international coffee market, with an average altitude of over 1,800 meters, fertile black soil (Vertisol), and significant day-night temperature differences, providing all the terroir conditions for producing premium specialty coffee. Local coffee production comes almost entirely from individual small-scale farmers. During harvest season, they pick fully ripe red cherries from their farms and deliver them to local processing stations for post-harvest processing, then export through ECX's bidding system.

In recent years, besides the long-favored Yirgacheffe, many potential regions have been discovered. International specialty coffee buyers have started looking for regions beyond Yirgacheffe, such as Sidamo, Limu, Jimma, etc. Because the coffee produced by Guji/Shakisso has significant distinctiveness, it naturally gained market attention. It's particularly noteworthy that the renowned coffee brand Ninety Plus launched the legendary bean "Nekisse" in late 2009, originally meaning "Nectar from Shakisso," with both its green bean source and name derived from Shakisso.

Africa Ethiopia Yirgacheffe is adjacent to the famous Kaffa Forest, an area of wild coffee forests with diverse and numerous coffee varieties—at least 1,000 types. Currently recognized by scholars and experts as the birthplace of Arabica varieties, it's also a treasure trove of global coffee genetics. The coffee varieties from Ethiopia's Yirgacheffe region are generally called Heirloom, which doesn't refer to a single specific variety. "Heirloom" in Chinese translates to "family treasure," meaning native varieties from coffee's birthplace, a gift from nature. The green beans vary significantly in size, appearance, and shape—differences not seen in other producing regions, making this a unique characteristic of Africa Ethiopia Yirgacheffe region coffee. Shakisso is located southeast of the renowned Yirgacheffe region, administratively belonging to Oromia Region → Guji Zone → Shakisso woreda, making it a regionally sourced coffee green bean. Like Yirgacheffe, which became widely known after gaining fame and thus became an independent producing region, Guji was established as an independent region by ECX in 2010 due to its superior geographical location and cup quality. Shakisso is the most eye-catching micro-region in Guji, geographically located southeast of Yirgacheffe, with an average altitude of over 1,800 meters, fertile black soil (Vertisol), and significant day-night temperature differences, providing all the terroir conditions for producing premium specialty coffee. Local coffee production comes almost entirely from individual small-scale farmers. During harvest season, they pick fully ripe red cherries from nearby farms and deliver them to processing stations, placing them on well-ventilated African raised beds to control temperature and fermentation, removing pulp before reducing moisture content to 11.5%-12%. After processing and resting, export is conducted through ECX's bidding system.

Previously, we introduced Ethiopia's Yirgacheffe, which became the target of international specialty coffee enthusiasts due to its special floral notes and lemon-citrus tones, consequently driving the growth of Ethiopia's domestic market. With everyone rushing to purchase, Yirgacheffe's prices naturally became increasingly expensive (how can we modest folks afford this!). Therefore, everyone began searching for lesser-known but equally high-quality hidden gems, and the Guji region was discovered in this way—today let's discuss the Guji region!

Product Information

Brand: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted coffee
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, Guji Zone
• Roast Level: Light roast
• Processing Method: Washed

Washed-processed coffee flavors are less likely to have wild characteristics, possessing pure and refreshing qualities, suitable for City to Full City roast levels. Some excellent Ethiopian washed coffee beans may exhibit distinct lemon, citrus essential oils, jasmine floral notes, honey flavors, with more pronounced acidity and lighter body.

Hand-pour Sidamo: 15g coffee, medium-fine grind (Fuji Royal 3.5 setting), V60 dripper, 91-93°C water temperature. First pour 30g water, 27-second bloom, then pour to 105g and pause. Wait until the water level drops to halfway, then slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

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

• Variety: Local Heirloom
• Producer: Local small farmers
• Flavor: White grape juice, citrus, Earl Grey tea sensation

Sidamo

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

Region Introduction

Shakisso/Shakiso is located in the Guji region of Sidamo, in the southern part of the Oromia region, bordering Sidama and Gedeo. This area has many mine pits, originally used for gold mining, so there are many holes in this coffee-growing area. This makes walking between coffee plantations 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 another famous local product is gold mining. Factors like miners, land, and ethnicity also made the region unstable in 2006. Therefore, the biggest problem this area faces now is the need for manpower to maintain plantations and harvest coffee.

Local small farmers here began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they know how to grow forest coffee in highlands. It's one of the micro-regions with strong regional characteristics in the Sidamo region. Coffee from this area has considerable distinctiveness and has repeatedly gained market attention. Ninety Plus's legendary bean (Nekisse) originally means nectar from Shakisso (Nectar from Shakisso), and its producing region and name both come from Shakisso.

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

Indonesian and African coffee beans use a defect bean ratio grading method. Indonesian beans are mainly divided into 6 levels, G1-G6. The highest grades for washed beans are G1 and G2; for natural beans, the highest grades are G1 and G3.

What Do These Grades Mean?

• Washed: Grade-1, Grade-2 (G1 > G2)
• Natural: Grade-1, Grade-3, Grade-4, Grade-5 (G1 > G3 > G4 > G5)

Important Notes:

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

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 (both washed and natural) are extremely rare because processing costs are very high, and few suppliers produce them.

The Guji region is located southeast of the renowned Yirgacheffe region and is the highest altitude area in all Ethiopia, with an average altitude exceeding 1,800 meters. Significant day-night temperature differences allow coffee beans to develop more completely with more pronounced sweetness; fewer pests enable coffee farmers to use completely organic growing methods, combined with fertile black soil, giving Guji all the terroir conditions for producing premium specialty coffee. During harvest season, small farmers pick fully ripe red cherries from nearby farms and deliver them to processing stations, placing them on well-ventilated African raised beds to control temperature and fermentation, removing pulp before reducing moisture content to 11.5%-12%—truly perfect timing and conditions. Under the past ECX trading system, Guji was just a producing region under Sidamo's A flavor profile (Figure 1), an unknown minor player, but because its flavors were too unique and eye-catching, ECX had to make Guji independent, becoming a distinctive flavor profile (Figure 2).

Due to the shortcomings of traditional natural processing, the washed method emerged. Harvested cherries are processed through depulpers to separate most pulp from coffee beans, then parchment beans are guided to clean water tanks, soaked in water for fermentation to completely remove residual pulp layers. In the past (about five years ago), washed processing was often the preferred method for quality coffee beans. Through water processing, underripe and defective beans are selected out due to buoyancy differences, and the fermentation process is better controlled, so the flavor lacks the miscellaneous notes found in natural beans, instead presenting distinct fruit acidity, slightly stronger complexity, and cleaner cup qualities (without any negative flavors like astringency or sharpness). However, because it's too "clean," flavor richness is somewhat weaker.

The reason Guji region can stand out and become a new highlight in specialty coffee enthusiasts' eyes, besides its geographical advantages, quality farmers, and ECX classification changes, the Shakisso (sometimes translated as Shakiso) micro-region also deserves significant credit! Shakisso coffee belongs to the Guji region and its flavor is equally distinctive, achieving an impressive 95-point score in Coffee Review's April 2014 evaluation, further enhancing the market potential of the already attention-gathering Guji region. Calling Guji Ethiopia's rising coffee star is no exaggeration!

Ethiopia

Population: 93,877,000

Ethiopia's region names have the highest recognition in the coffee world, currently the country with the most region names used as coffee names. This is true today and will remain predictable in the future. Additionally, the potential of original species and wild Arabica genetics will also be a major advantage for Ethiopian coffee.

SIDAMO

Sidamo, along with two other regions—Harar and Yirgacheffe—was registered as a trademark by the Ethiopian government in 2004, increasing recognition for the region's reputation and distinctive coffee beans. Sidamo uses both washed and natural processing methods and is popular among consumers who prefer fruity and intense aromas. After Italy withdrew from Ethiopia in 1942, locals began calling themselves Sidama. Therefore, both Sidamo and Sidama are common names for coffee beans from this region. This region also grows some of Ethiopia's highest quality coffee beans.

• Altitude: 1400-2200m
• Harvest: October-January
• Variety: Heirloom

LIMU

Even without the fame of Sidamo and Yirgacheffe, Limu still produces amazing coffee. Most producers in this region are small farmers, but there are also some large government-owned estates.

• Altitude: 1400-2200m
• Harvest: November-January
• Variety: Heirloom

HARRAR

This region consists of small towns surrounding Harar and is the oldest producing area. Coffee from this region is extremely special and grows in environments that don't require additional irrigation. Harar has long enjoyed an excellent reputation. Although natural processing can transform the original earthy, woody flavors into bright blueberry notes. The coffee beans are so special and memorable that those who have worked in this coffee industry have been enlightened by the diversity of bean flavors.

• Altitude: 1500-2100m
• Harvest: November-February
• Variety: Heirloom

Ethiopia Natural Guji Shakisso G1

Ethiopia Natural Guji Shakisso G1

• Country: Ethiopia
• Region: Guji Zone, Shakisso woreda
• Producer: Local regional small farmers
• Processing: Natural processing
• Variety: Ethiopian Heirloom
• Altitude: 1,800-2,000 meters
• Soil: Dark and red clay
• Packaging: Bulk 5KG vacuum packaging, 30KG gunny sack packaging

Flavor Brief: Passion fruit and blueberry jam, mature tropical fruits, cherry chocolate cake, full body, rich sweetness.

Ethiopia's administrative divisions are categorized into four levels, arranged from large to small: Region, Zone, woreda, kebele. Most coffee green bean names follow this naming convention. This Guji-Shakisso coffee is located southeast of the renowned Yirgacheffe region and administratively belongs to Oromia Region → Guji Zone → Shakisso woreda, making it regionally sourced coffee green beans.

Like Yirgacheffe, which became widely known after gaining fame and thus became an independent producing region, Guji was established as an independent region by ECX in 2010 due to its superior geographical location and cup quality. Shakisso (sometimes translated as Shakiso) is the most eye-catching micro-region in Guji, geographically located southeast of Yirgacheffe, with an average altitude of over 1,800 meters, fertile black soil (Vertisol), and significant day-night temperature differences, providing all the terroir conditions for producing premium specialty coffee. Local coffee production comes almost entirely from individual small-scale farmers. During harvest season, they pick fully ripe red cherries from nearby farms and deliver them to processing stations, placing them on well-ventilated African raised beds to control temperature and fermentation, removing pulp before reducing moisture content to 11.5%-12%. After processing and resting, export is conducted through ECX's bidding system, with local exporters or international buyers competing to find desired green coffee beans according to this system.

In recent years, the most attention-grabbing region in Ethiopia has been Yirgacheffe. Compared to Yirgacheffe, Guji-Shakisso is less well-known, but with the overall price surge of Yirgacheffe in 2015, international specialty buyers turned to other neighboring regions, such as: Sidamo, Limu, Jimma, etc. Many potential regions and producers have been discovered successively, such as the recently launched Limu Gera, Jimma Agaro Yukro, etc., all of which are quality specialty beans.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473