Guji Shakiso FW Gr. 2 Organic 

Our in-country partner, Testi Coffee, has been working to unlock the full potential of their coffee by refining the Fully washed process and experimenting with new processing methods to increase value and stand out among the growing number of specialty washing stations in Ethiopia. 

Shakiso washing station receives cherries from farmers in the surrounding region. The station is located in Guji, a coffee-growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee that it was allocated as its own coffee-growing region.  

Smooth and juicy, this Fully washed, Organic Certified lot is bursting with sugar cane sweetness and bright acidity.  

Farming methods in the region remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.  

In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Guji typically use very few, if any, fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing. 

Farmers handpick only ripe cherries and deliver them to the washing station. Upon arrival, the cherries are sorted by immersion in water to remove floaters, ensuring that only the densest cherries proceed to pulping and fermentation.  

For fermentation, Shakiso has developed an ‘improved process’ to better develop the potential of the cherries. After pulping, the coffee is fermented in clean, cold water for 100 hours, with the water changed every 24 hours to maintain a stable temperature between 18.5°C and 20.5°C. This controlled process slows fermentation and enhances cup clarity.  

Once fermentation is complete, the parchment is dried on raised beds under a parabolic shade net for 15 days, with frequent turning to promote uniform drying. 

Guji coffee has only recently been distinguished from neighboring Sidamo and Yirgacheffe. However, due to their incredible quality and unique profiles, they are quickly gaining international recognition.

The Guji region receives ample rainfall and is marked by steep mountainous terrain: perfect conditions to support the vast array of coffee grown here. 

In the Ethiopian grading system, grade 2 refers to the cup quality as well as physical quality of a coffee. A grade 2 allows between four and 13 full defects per 300gr green sample. The cup typically has fruity and clean characteristics without any off-flavors.  

Ethiopia Sidamo 2 is a classic in every coffee range and is especially popular in blends. The cup quality can be very surprising for prices well below the grade 1 price point. For us, grade 2 coffee typically sits around an 83-84 cup score. 

EP stands for European Preparation. EP beans are Screen 15+ with a low defect tolerance.