Berry, grape, mango
About this Coffee
Ethiopia is divided into four administrative levels, from largest to smallest: Region, Zone, woreda, and kebele. Most green coffee names follow this system, and the Guji-Shakisso coffee introduced here comes from the well-known coffee area southeast of Yirgacheffe. Administratively, it belongs to Oromia Region → Guji Zone → Shakisso woreda, making it a coffee sourced from a clearly defined regional origin.
Just as Yirgacheffe became widely recognized after rising to fame, Guji has also developed into a separate coffee origin. In 2010, ECX officially established Guji as its own distinct coffee region because of its excellent geography and cup profile. Shakisso, sometimes written as Shakiso, is one of the most notable micro-origins within Guji. It sits southeast of Yirgacheffe, at an average altitude above 1,800 meters, with fertile vertisol soil and a significant day-night temperature swing, all of which create ideal conditions for producing high-quality specialty coffee. Coffee here is mostly grown by smallholder farmers; during harvest, ripe cherries are picked from nearby trees and delivered to processing stations, where they are placed on well-ventilated African raised beds to control temperature and fermentation. After the pulp is removed, the beans are dried until moisture content reaches around 11.5% to 12%, then processed, rested, and exported.
In recent years, Yirgacheffe has been the most attention-grabbing coffee region in Ethiopia and has almost become a synonym for specialty coffee. Guji-Shakisso may be less famous than Yirgacheffe, but as Yirgacheffe prices have climbed sharply, international buyers have increasingly turned to nearby origins, and Guji has risen quickly in prominence. A famous example is the legendary 2009 Ninty Plus release Nekisse, which means “Nectar from Shakisso,” directly referencing its source and name. Another Guji-Shakisso coffee, Darar Ela from Level Up, also received strong praise from Taiwanese buyers and earned an excellent 95-point score from Coffee Review in April 2014.
Even more noteworthy, Australian 2015 World Barista Champion Sasa Sestic created several specially processed Ethiopian coffees in the 2017/2018 harvest season. These coffees were selected by the Polish and New Zealand competitors, both of whom advanced to the final round, ultimately winning the championship and placing sixth. The impressive results drew major attention, and the customized processing station he chose, Mesina, is also located in the Guji region.
Flavour Profile
Cupping notes: The dry aroma is of berries, blueberries, grapes, mangoes, and floral notes. In the mouth, it presents tropical fruit flavors such as passion fruit, mango, and pineapple. As the temperature drops slightly, blueberry, grape, peach, and floral notes emerge, creating a rich and complex flavor profile.
Suggested roasting profile: Light to Light-medium
Technical Details
- Origin: Ethiopia
- Region: Oromia, Guji, Shakisso Woreda
- Altitude: 1500-2000m
- Cultivar: Hierloom
- Process: Natural
- Grade: G1
- Sourcing: Pebble Coffee