Ethiopia, Shakiso

Tasting Notes

Blackberry, lemon butter, anise — jammy-sweet.

Origin Details

• Region / Guji Zone, Oromia
  
• Farm / Various smallholder farmers
  
• Variety / Ethiopian Landraces
  
• Process / Washed
• Altitude / 1,980m

An exceptional coffee when experienced through a filter brew. Roasted for filter, though some enjoy it as a wild espresso.

Shakiso, in Ethiopia’s scenic south within the Odo Shakiso district, is bordered to the south by the river Dawa, with the river Awata separating it from the neighbouring Megado town.

Here, coffee thrives in the yards of smallholder farmers, benefiting from the iron-rich, basaltic soil and favourable climate characterised by high temperatures and abundant rainfall. Various types of shade trees are intentionally planted to provide optimal growing conditions.

In the area, native coffee varieties coexist with newer ones, often introduced to replace older trees for improved resilience and yield. All farmers engage in pre-harvest tasks like weeding and planting shade trees to support the health of coffee trees.

The coffee cherries are meticulously handpicked, with only ripe red cherries selected. Within 8 to 12 hours after harvest, the cherry pulp is removed and the coffee is transferred to fermentation tanks for a period of 48 to 72 hours. Following this, the coffee undergoes washing to remove mucilage, followed by a 12-hour transfer to a drying tank.

Subsequently, it’s moved to African beds for 8 to 10 days, where handpicking and rotation ensure uniform drying. Once the moisture content reaches 10 to 12%, the coffee is ready for transfer to the warehouse, where grading and quality inspections are conducted. Finally, the coffee is packaged for export.

The producers prioritise workforce development through on-the-job training initiatives and envision a future focused on producing a diverse range of high-quality products at their site. They also hold certifications in Organic, CAFÉ Practice and RFA standards.