ETHIOPIA - SHAKISO
NATURAL
- FARM: Shakiso Washing Station
- VARIETAL: JARC varieties ,Local Landraces
- PROCESSING: Natural
- ALTITUDE: 2,100 above sea level
- PRODUCER: Various Farmers
- REGION: Guji
- TASTING NOTES: Peach, Black Cherry, Rose
ABOUT THIS COFFEE
Smallholder farmers deliver cherries to the washing station. Farms are located in Guji, a coffee-growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee that it was designated as its own coffee-growing area.
CULTIVATION
Farming methods in the region remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops, a method common among smallholders as it maximizes land use and provides food for their families.
In addition to remaining traditionally intercropped, most farms are also traditional and organic by default. Farmers in Guji typically use very few—if any—fertilizers or pesticides. Most farm work is done manually, and very few tasks are mechanized, even during processing.
HARVEST & POST-HARVEST
Farmers selectively handpick ripe cherries and deliver them to the washing station. At intake, employees visually inspect the cherries and accept only fully ripe ones. The cherries are then laid to dry in direct sunlight on raised beds. Workers turn the cherries frequently to promote even drying. The drying process typically takes 2 to 3 weeks.
ABOUT GUJI
Guji coffee has only recently been distinguished from neighboring Sidamo and Yirgacheffe. However, due to its incredible quality and unique profiles, it is quickly gaining international recognition.
The Guji region receives ample rainfall and is marked by steep mountainous terrain—perfect conditions to support the vast array of coffee grown here.
COFFEE IN ETHIOPIA
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.
ALSO AVAILABLE IN:
DESERT BLOOM COFFEE BUNDLE
