ORIGIN: SHAKISO, ETHIOPIA
VARIETY: INDIGENOUS CULTIVARS
NOTES: STRAWBERRY, CHOCOLATE CAKE, EARL GREY
This organic, naturally processed coffee was sourced from three farms, grown by Jilo Barko, Jarso Muda and Teklu Miju, around the community of Gatame Muka in the Shakiso district. Every step of the way, from seed to the final export stage, there is a high focus on quality. Carefully picked, ripe cherry is delivered to the Guji Highland Coffee Plantation to be sorted and dried. The coffee is dried on raised beds in thin layers for 15-20 days, turned regularly to avoid over-fermentation and mould. The cherry will dry to 11 percent moisture before being transported to the Guji Highland Coffee Plantation dry-mill. There at the dry-mill, they will sort the coffee again and prepare it for export.