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Shakiso
The Guji zone is a southern region of Ethiopia famous for its fruit-forward coffees. The ample rainfall and steep mountainous terrain create ideal growing conditions for the vast array of producers in the region.
This coffee is sourced from 700 producers organized around the Shakiso washing station in the Guji zone. After being delivered and hand-sorted, cherries are turned consistently in a single layer on raised beds for as long as three weeks, depending on the temperatures. As is common in Ethiopia’s south, drying beds are typically covered during the hottest afternoon hours, and at night to protect the fragile fruit from settling humidity.
The natural process gives orange, cream and lavender notes to this coffee.
This coffee is sourced from 700 producers organized around the Shakiso washing station in the Guji zone. After being delivered and hand-sorted, cherries are turned consistently in a single layer on raised beds for as long as three weeks, depending on the temperatures. As is common in Ethiopia’s south, drying beds are typically covered during the hottest afternoon hours, and at night to protect the fragile fruit from settling humidity.
The natural process gives orange, cream and lavender notes to this coffee.
The Guji zone is a southern region of Ethiopia famous for its fruit-forward coffees. The ample rainfall and steep mountainous terrain create ideal growing conditions for the vast array of producers in the region.
This coffee is sourced from 700 producers organized around the Shakiso washing station in the Guji zone. After being delivered and hand-sorted, cherries are turned consistently in a single layer on raised beds for as long as three weeks, depending on the temperatures. As is common in Ethiopia’s south, drying beds are typically covered during the hottest afternoon hours, and at night to protect the fragile fruit from settling humidity.
The natural process gives orange, cream and lavender notes to this coffee.
This coffee is sourced from 700 producers organized around the Shakiso washing station in the Guji zone. After being delivered and hand-sorted, cherries are turned consistently in a single layer on raised beds for as long as three weeks, depending on the temperatures. As is common in Ethiopia’s south, drying beds are typically covered during the hottest afternoon hours, and at night to protect the fragile fruit from settling humidity.
The natural process gives orange, cream and lavender notes to this coffee.
Coffee origin
Country
Ethiopia
Region
Guji
Variety
heirloom
Altitude
1650 - 1800 m
Farm
700 smallholder farmers
Producer
Shakiso Washing Station
Process
natural
Tastes like
🍊
orange
🥛
cream
🌸
lavender
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