Shakiso Hadeso | Washed Guji, Ethiopia

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Clean
  30

Notes of Blackberry, Lemon Cake, Brown Sugar and Cocoa Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee.: Hadeso Station Growers: 500 SmallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. Farmers Process & VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Ethiopian Landraces Region: Hadeso, Dombi Uddo, Guji Altitude: 1850 - 2100 masl Source Information via Red Fox Coffee Merchants: Hadeso is a remote woreda in Ethiopia’s Guji region. The name Guji comes from a tribe of the Oromo people. Shakiso, the district where this coffee is produced, is located in the East Guji Zone of Oromia, about 500 kilometers south of Addis Ababa. Odo Shakiso is bordered by the Dawa River to the south, Bule Hora to the west, Uraga to the northeast, Bore and Adola to the north, and Liben to the east. The farms supplying the Hadeso washing station vary in distance from the city. The closest are just 10 minutes away by motorcycle, while the farthest are an hour out. In total, 500 farmers contribute coffee to the washing station. Most farms are accessible by dirt roads. During the harvest, producers use motorcycles, horses, or donkeys to transport bags of cherries to the nearest collection center. These bags are then moved by truck to the central collection center in Hadeso. While transportation is generally straightforward, the rainy season in November and December often complicates logistics. This season overlaps with the harvest, bringing temperatures around 25 degrees Celsius and increased humidity. These conditions benefit the coffee plants but create muddy roads that make transportation more difficult. Farmers in Hadeso intercrop coffee with native species such as false banana trees, which provide shade and help fertilize the soil. Since producers deliver coffee in cherry form, they do not produce pulp waste on the farm. Instead, collection centers prepare organic compost and distribute it to the producers. The coffee is fermented in cement tanks for 36 to 48 hours and then dried for five to seven days under plastic parabolic covers, depending on the weather. Most producers in this area are part