Ethiopia - Shakisso

250 grams of whole roasted coffee beans.

This lot is the result of the dedication of the 500 smallholder farmers from Guji region deliver their cherry to Hadeso washing station. Due to the size of most plots, coffee is typically handpicked by landowners and their family. 

All coffee is selectively hand-harvested before being delivered to Guji Hadeso washing station. Here coffee is sorted to remove damaged or underripe cherries. They are then pulped typically within 6 to 8 hours after harvesting to prevent further natural fermentation. After pulping, coffee is fermented in tanks for 36 to 48 hours, where water is frequently replaced.  

Once fermentation is complete the parchment is thoroughly washed and is then graded in washing channels, until mucilage is completely removed. 

After washing, the coffee is delivered to raised beds to dry under parabolic shade net for 5 to 7 days. 

Latest batch roasted: 2026-05-26

Taste profile: Sweet and tealike with notes of cranberry, apricot and lemon zest Process method: Washed Arabica variety: JARC varieties Altitude: 1850 - 2100 masl Green coffee importer: Sucafina

From the Guji region of Ethiopia, this washed coffee from Hadeso washing station presents a bright, delicate profile characteristic of Ethiopian highlands. Grown at 1850–2100 meters on JARC varieties—local cultivars selected for their resilience and flavor expression—the lot balances sweetness with nuanced acidity. Da Matteo identifies tealike and citrus notes alongside stone fruit character, suggesting the composition typical of washed Ethiopian Guji coffees. These flavor descriptors point toward the cleaner, more transparent cup quality that the washed process tends to emphasize, allowing the origin's floral and fruit complexity to emerge clearly. The interplay of cranberry, apricot, and lemon zest creates a sophisticated balance between sweetness and brightness.