Ethiopia Shakisso

Tasting Notes: Raspberry, bergamot, panela.

 In The Cup

Balance and sweetness are notable characteristics of this coffee.  Washed Ethiopians can sometimes sacrifice balance for aromatics, but this coffee delivers on both fronts.  Aromatics are characterized by light florals, reminiscent of bergamot and black tea.  Strawberry and raspberry notes emerge as the cup cools, balanced by a lightly caramelized panela-like sweetness.

Origin 

Located in the Guji Zone of southern Ethiopia, Shakisso Farm spans approximately 640 hectares of semi-forested highland terrain at elevations around 1,800 meters above sea level. Shakisso coffee is cultivated under native shade trees in biologically diverse soils, supporting slow cherry maturation and high density green coffee. The region’s climate and elevation consistently yield coffees with intense aromatics and bright acidity.

The Producer

Shakisso Farm was founded by Haile Gebre, a pioneering figure in Ethiopian coffee and a central force in the organization of local coops. Haile approaches coffee production with a systems-level understanding of agriculture, infrastructure, and farmer organization.

Shakisso Farm is the center of Haile's broader operation, which includes support for a network of outgrowers in the catchment area.  In addition to growing its own coffee, Shakisso Farm produces seedlings for distribution, conducts agronomic training, and delivers quality control services across the farm and surrounding communities. Haile's efforts have contributed measurably to Guji's transition from a cattle farming area to a renowned coffee region.

Shakisso Farm is certified Organic and Rainforest Alliance, reflecting strict adherence to environmental stewardship, soil health management, and labor standards. Through disciplined farm management and processing protocols, Shakisso continues to set a benchmark for traceable, high-quality flavorful Guji coffees.