Sidamo Guji District Coffee Flavor Description Processing Method Characteristics Variety Region Taste Introduction

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Ethiopian Coffee Growing Regions

The main coffee growing regions in Ethiopia include the Harar region in the east, the Djimmah region in the southwest, and the Sidamo region in the south.

Yirgacheffe, known for its unique aroma, comes from a small town called Yirga in the northwestern part of Sidamo province. Yirgacheffe green coffee beans are among the most distinctive coffees in the world—rare and expensive. Produced in the highlands of Sidamo province, Ethiopia, at an altitude of 2,000 meters, it represents the finest of African washed coffees. It has always enjoyed a prestigious reputation among global coffee connoisseurs. As a rare, high-quality washed Arabica coffee, it is suitable for various degrees of roasting and perfectly presents fresh, bright floral and fruit aromas. With beautifully intact bean shapes that are difficult for general mocha coffees to compare, it stands as a premium coffee.

It possesses unique citrus and lemon fruit aromas, complemented by the fragrance of jasmine flowers. With wine-like acidity and a clean, pure flavor free of impurities, it's like drinking freshly brewed citrus fruit tea with a long-lasting aftertaste. The abundant floral and citrus notes are impressive. After medium roasting, it reveals gentle acidity, while deep roasting brings out rich aromas. The rich and uniform mouthfeel is the most captivating characteristic of Ethiopian Yirgacheffe, hailed as Ethiopia's best coffee beans and the representative of East African specialty coffee. Yirgacheffe is one of the most uniquely flavored coffees in the world today.

Mocha Sidamo Coffee

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

Various sun-dried processed mocha beans carry wild characteristics in their basic flavor profiles, though the degree may vary. They are more suitable for Full City to Vienna roasting levels. Exceptionally high-quality sun-dried mocha beans will have obvious dark chocolate notes in their finish, some even with pleasing blueberry-like fermented fruit aromas and red wine-like textures.

Shakisso Coffee

Shakisso (Shakisso/Shakiso) is located in the Guji zone of Sidamo, in the southern part of the Oromia region, adjacent to Sidama and Gedeo. This area has many mining pits that were previously used for gold mining, so there are many holes in this coffee growing area. This makes walking through the coffee growing areas dangerous.

Shakisso is a unique growing region within Guji/Sidamo. Even within Sidamo, it's a remote area far from most coffee-producing regions, with gold mining being another famous local product. Factors such as 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 the growing areas and harvest coffee.

Local small farmers 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. It is one of the micro-regions with very distinct regional characteristics in the Sidamo growing area. The coffee from this region has considerable uniqueness, and the coffee produced has repeatedly gained market attention.

FrontStreet Coffee's Recommended Brewing Method

V60 dripper; Water temperature: 90-92°C; Grind size: Fuji 3.5 (medium-fine grind); Coffee-to-water ratio: 1:15; Extraction time: around 2 minutes

FrontStreet Coffee suggests using a V60 dripper to express the rich aromas of these beans. Because Shakisso coffee beans have a dense texture and are lightly roasted, they can be ground finer and brewed with higher water temperature!

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