Shakiso Hadeso

Due to the size of most plots, coffee is typically harvested by hand by the owners and their families.

The cherries are selectively harvested by hand before being delivered to the Guji Hadeso Washed station. At the station, the cherries are sorted to remove damaged or unripe ones and then taken to the pulping machines for processing. The pulping process is generally carried out 6 to 8 hours after harvest to prevent further natural fermentation. After pulping, the coffee ferments in tanks for 36 to 48 hours. During this process, the water is changed frequently. Once fermentation is complete, the parchment is thoroughly washed and then sorted in Washed channels until the mucilage is completely removed.

After Washed, the parchment is transferred to raised beds to dry under parabolic netting for 5 to 7 days until the moisture content reaches 11–12%. During this process, the parchment is stirred regularly and sorted by hand to remove any defects, thus ensuring consistent quality.

The Guji region is located approximately 300 to 400 km south of Addis Ababa, in the Oromia Region. The Guji region has a long history. In 2002, Guji separated from Yirgacheffe, which had previously been part of the Sidamo region. The Guji region, established in 2002, takes its name from the Oromo people, an ethnic group that has been growing coffee in these lands for generations.

Guji coffee was previously grouped with coffees from the entire Yirgacheffe region. Before Yirgacheffe became its own region, these coffees were blended with coffee from a broad geographic area spanning much of south-central Ethiopia, under the designation “Sidamo.” Despite this long history, Guji coffees are widely recognized as distinct from both Yirgacheffe and Sidamo, thanks to their unique local varieties and microclimates.

This particular coffee represents the dedication of 500 small-scale producers in the Guji region, who carefully select and grade the beans (Gr. 1) to ensure consistent quality, allowing the character of the soil, climate, and local varieties to shine through.

In addition to processing high-quality coffees, Testi Specialty Coffee (the exporter of this lot) also contributes to the well-being of the community. In various regions of Ethiopia, they have helped build schools for local children, supported water projects to provide access to clean drinking water, and helped connect homes to the electrical grid.

When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, and so on. It’s important to keep in mind that all these factors can have an impact, and you may need to make minor adjustments when replicating this recipe.