Hadeso, Ethiopia

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Bright
• Clean

Shakiso, the district where this coffee is produced, is located in the East Guji Zone of Oromia, about 500 kilometers south of Addis Ababa. In total, 500 farmers contribute coffee to the Hadeso 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.. 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. In the cup, you’ll find a bright, sweet, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. coffee—with a tea-like bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and notes of lemon and blackberry. Hadeso is a remote woreda in Ethiopia’s Guji region.