Ethiopia Guji Shakiso
Ethiopia is often regarded as the birthplace of coffee, and the Guji region, specifically Shakiso, exemplifies the charm and complexity of Ethiopian coffees. Unlike other notable coffee areas such as Yirgacheffe and Sidama, Guji stands out with coffee varieties that are unique to its landscape. The region boasts spectacular natural beauty and has carved a niche in the international coffee market, famous for exceptional beans and diverse flavors.
This July, we invite you to experience the distinctive coffee from the Sawana Washing Station, located at an elevation of 1,800 to 2,200 meters above sea level. This facility processes coffee using both natural and washed methods. These approaches ensure a broad spectrum of flavor profiles that highlight the intricate characteristics of Shakiso green coffee. The cherries for this lot were carefully sourced from over 800 local smallholders, meaning that the community directly benefits from its production.
What Makes Guji Coffee Special?
The Guji region’s geographical diversity significantly influences the coffee it produces. From rolling hills to lush valleys, the unique terrain and microclimates play a vital role in the growth of coffee plants. For instance, the region’s combination of altitude and climate can lead to exceptional flavor development.
One of the most notable features of Guji coffee is its nuanced flavor profile. Many people describe Guji coffee as having a balanced, complex taste. Expect vibrant fruit notes, floral hints, and delightful acidity that makes every sip a new experience. According to various coffee tasting reports, Guji coffees often receive scores above 85 on the Specialty Coffee Association scale, indicating high quality.
Moreover, the Ethiopian method of grading coffee enhances Guji's reputation. The grading system ranges from 1 to 9, where Grades 1 and 2 represent the highest quality. This meticulous grading evaluates both the physical characteristics of the beans and their sensory attributes, such as aroma and flavor profile. Each cup of coffee from Guji, including our featured Ethiopia Guji Shakiso, meets high standards for quality and flavor, ensuring an enjoyable experience.
The Process Behind Ethiopian Coffee
Ethiopia is renowned for its traditional coffee processing methods, which significantly affect the final taste of the brew. About 70% of coffee produced in Ethiopia is naturally processed. This method uses fewer resources and amplifies the natural sweetness and fruity notes of the beans.
In natural processing, coffee cherries are sun-dried after harvest. This allows the beans to absorb flavors from the fruit, resulting in a vibrant flavor profile commonly associated with Ethiopian coffees. For example, natural processing might lead to tasting notes of blueberries, dried figs, or even chocolate.
On the other hand, washed processing involves removing the cherry's outer fruit before fermentation. According to industry standards, this method produces a cleaner cup with pronounced acidity. The beans preserve their intrinsic qualities, allowing the unique terroir of Guji to shine through. This dual processing ability at the Sawana Washing Station allows for a more extensive flavor range and caters to different palates.
Ethiopia Guji Shakiso is more than just a coffee; it’s an experience that encapsulates the essence of the Guji region. With its complex flavor profile and artisanal processing methods, this month's Coffee of the Month is a true testament to the richness of Ethiopian coffee culture.
Region: Shakiso, Guji, Oromia
Altitude: 1800-2200
Producer: Various smallholders, Sawana Washing Station
Variety: JARC Varieties, Local Landraces
Processing: Natural
Harvest: October - December