Ethiopia Shakisso Coffee Organic

Ethiopia Shakisso Coffee Organic

This coffee, Ethiopia Shakisso, is produced in the Shakisso area of the Guji zone in the Southern Nations region. It is organically certified. The high altitudes in this region create an ideal microclimate for growing extraordinary coffee, where coffee plants receive plenty of rainfall. The farmers who have produced this batch of coffee work independently as private farmers, meaning they are not part of a cooperative.

After picking the ripe coffee cherries, they are taken to the local washing station Borboya, where they are sorted and then pulped to process them with water, until the green coffee beans end up in large fermentation tanks. They are then fermented in water for about 36 hours, depending on weather conditions. After washing and fermenting the beans, they are placed on raised beds to dry. At this point, the outer parchment shell protects the delicate coffee beans from sunlight. After about 10 days, the coffee is dry enough to be stored at the local warehouse before being shipped to our roastery at Kronborg.

This coffee is roasted briefly at high temperatures to retain the fruit and the light acidity. A fantastic light roast coffee with great potential.

The flavor is fruity and light, with a distinct acidity that does not overwhelm the rest of the cup's expression. The fruit sweetness is pleasant, and the body increases as the coffee cools in the cup.

Ethiopia Shakisso should be enjoyed without milk and preferably solo - for maximum enjoyment.

Best brewed in V60 or Kalita, or for the bold ones in an Aeropress.

Roasted by Strandvejsristeriet in Helsingør.

You can get the coffee in whole beans, ground for filter/coffee maker, or French press.

Dosage: 7 g per 1½ dl cup.
Country: Ethiopia
Region: Southern Nations
Area: Guji zone
Station: Shakisso
Altitude: 1800-1950 masl
Variety: Mixed Heirloom
Process: Washed
Blossom: March-May
Harvest: November-January
Certification: Organic