Specialty coffee Ethiopia Shakisso

VARIETY

Heirloom

In Ethiopia, the homeland of coffee, thousands of species of native coffee trees grow naturally. They’re all united by a common name — “Heirloom”. Many of these species haven’t even been discovered yet, so we’re tasting one of the treasures that has already been found.

PROCESS

Washed

During the wet processing, the coffee bean is separated from the berry using water. As a result, coffee has a very clean taste, it reveals notes of fruits and berries. It is easier to determine predominant tasting notes when processing this way.

SCA EVALUATION

87.5/100

According to the scale created by the Specialty Coffee Association (SCA), certified coffee graders evaluate the quality of coffee: origin, appearance (defects) of green beans, aromatic and taste qualities of already brewed coffee. Coffee receives the “Specialty” status only when it gets more than 80 points out of 100.

FARM, REGION

Shakisso, Guji

Established by Haile Gebre, the “Shakisso” farm located in the Ethiopian Guji region has been awarded with the Fairtrade and Rainforest Alliance certificates (the latter is given to farms practising sustainable agriculture). This coffee can be rightfully called “golden”, as the farm is surrounded by gold mines. Even though holes dug by gold seekers are a challenge to coffee pickers, coffee of the perfect flavour makes such difficulties worthwhile.

ALTITUDE

1800 m

The higher the coffee trees grow, the more complex, deeper and more interesting flavour you get.

ROAST PROFILE

Medium

Coffee beans are roasted till such a level so that all the best tasting notes of coffee would be revealed, but none of them, as well as the coffee bean itself, would be overburnt.