When talking about the world’s great coffee regions, Ethiopia holds a unique and almost mythical place. After all, it is considered the cradle of coffee. Within Ethiopia, the Guji region was officially recognized as an independent coffee region (separated from Yirgacheffe and Sidamo) only in 2002, and it has its own unique characteristics created by the local microclimate.

Coffee cherries ripen slowly at altitudes of 1,850–2,100 meters. This slow ripening allows the development of more complex sugars and acids. The rich volcanic soil and canopy of shade trees create a natural and healthy environment for coffee cultivation.
This exceptional coffee is grown and processed by Haile Gebre, considered the “godfather” of coffee in the Guji zone. Over the past 15 years, Haile has seen Guji transform from a grazing area into a thriving coffee region – thanks to his pioneering spirit and collaboration with Tesfaye Bekele (Suke Quto Farm).

After harvesting, the cherries are taken to the washing station for meticulous processing, Sorting and removal of defective beans, Pulping and Fermentation for 36–48 hours with water changes. Final washing and density-based sorting, Drying on raised African beds for 5–7 days for uniform drying. The methods here are naturally almost organic, with minimal to no use of fertilizers or chemicals. Shakisso coffee is organic and certified – Rainforest Alliance, FairTrade.

This is an aromatic coffee with bright, juicy flavors, sweetness of cherry, and refreshing acidity. It is a complex yet beautifully balanced coffee, with distinctive floral notes and a clean aftertaste.

For more information about washed process.