FrontStreet Coffee Bean Hunting Notes: Special Report on Washed Shakiso from Guji Zone

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Shakiso

Country: Ethiopia

Region: Shakiso

Altitude: 1950-2300m

Processing Method: Washed

Grade: G1

Variety: Local Heirloom

Region Introduction

Shakiso is located in the Guji zone of the Sidamo region, southern Oromia, adjacent to Sidama and Gedeo. This area has many mining pits that were originally used for gold mining, so this coffee-growing area has many pits. This makes walking between coffee-growing areas dangerous.

Shakiso is a unique region within Guji/Sidamo, even within Sidamo it is a remote area far from most coffee-producing areas, while another famous local product is gold mines. Factors such as miners, land, and ethnicity also made the region unstable in 2006. Therefore, the biggest problem facing this area now is the need for manpower to maintain the growing areas and harvest coffee.

Local smallholder farmers began growing organic coffee in 2001 and worked closely with medium-sized coffee producers because they are familiar with how to grow forest coffee in highlands. It is one of the micro-regions with very distinctive regional characteristics in the Sidamo coffee-producing area, and the coffee produced in this region is quite unique, frequently attracting market attention.

Variety Introduction

The variety of this Shakiso coffee is Heirloom.

People who frequently drink Ethiopian coffee should have heard of the Heirloom variety. Most Ethiopian varieties are named with this term, mainly because Ethiopia has too many varieties. It's like a natural gene bank for Arabica - on one hand, there are numerous varieties making identification and classification difficult; on the other hand, the Ethiopian government, for protection reasons, is unwilling to disclose information about these varieties, so they are collectively called Heirloom.

Ethiopia has recorded nearly 2,000 coffee varieties, including 1,927 native varieties and 128 introduced varieties. So in terms of appearance alone, Ethiopian coffee varieties are like a grand garden - there's everything: long ones, short ones, thin ones, fat ones...

Processing Method

This Shakiso coffee uses the washed processing method.

Screening coffee cherries → Removing pulp → Fermentation → Washing → Drying → Hulling

Place screened coffee cherries into a depulper to initially remove the skin and pulp; put the coffee beans with residual pulp and mucilage into water to ferment for about 24 hours; after fermentation, place the parchment coffee beans in flowing water channels to wash away pulp and mucilage; after washing, dry the coffee beans or use a dryer to reduce moisture content to about 12%. Finally, remove the parchment from the coffee beans.

Roast Profile Analysis

Roaster: Yangjia 800N (300g batch size)

Preheat to 170°C, damper open to 3, heat at 100.2; return temperature at 1'42", when drum temperature reaches 140°C, maintain heat, damper open to 3.5; at this point, the bean surface turns yellow, grassy aroma completely disappears, entering the dehydration phase, reduce heat to 70 at 180°C, damper open to 4.

At 7'50", ugly wrinkles and black spots appear on the bean surface, toast aroma clearly transforms to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 8'20", first crack begins, reduce heat to 50, damper to 5 (reduce heat very carefully, not so much that the cracking stops), develop for 1'28" after first crack, finish at 192°C.

Agtron bean color value 71.5 (top image), Agtron ground color value 80.5 (bottom image), Roast Delta value is 9

Cupping

Cupping Notes

Lemon, jasmine, honey, orange, cane sugar, cream, floral fruity tea

1. Flavor descriptions vary by individual and are influenced by water temperature and brewing methods. This cupping report provides descriptions limited by the flavor wheel under the same brewing equipment and parameters, for reference purposes only.
2. Content will be promptly corrected based on new information. The latest updates prevail.

Brewing Analysis

Recommended brewing method: Pour-over

Filter: V60

Water temperature: 91°C

Coffee-to-water ratio: 1:15

Grind size: BG-5R (58% pass-through on Chinese standard #20 sieve)

Brewing technique: 30g water for bloom, wait 30 seconds. Pour to 125g in stages. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. When the water level drops and is about to expose the coffee bed, remove the filter. (Timing starts from bloom) Extraction time is about two minutes.

The entry has distinct lemon acidity. When slightly cooler, jasmine flowers, cream, cane sugar, and nuts emerge. The aftertaste has oolong tea notes with a persistent sweet aftertaste.

Important Notice :

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