This coffee is grown by small-scale farmers in the forests surrounding the town of Shakisso (also known as Shakiso) in the Sidama Zone in southern Ethiopia. Made up of twenty different administrative areas known as ‘woredas’, this region is known for its varying microclimates and altitudes. This natural lot was dried under sunlight for 20-25 days and subject to extensive screening and awarded a ‘Grade 1’ by the Ethiopian Commodity Exchange, or ECX.
This natural processed heirloom varietal is sweet and complex, displaying notes of rooibos tea, orange and plum when prepared as a filter coffee.
Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.