Decaffeinated - Shakisso 2024/25, Ethiopia

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Funky
  20

Decaffeinated - Shakisso 2024/25, Ethiopia Soft citrus, malt, gentle acidityAcidityThe 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. Roasters' Notes: Shakisso Farm continues to produce coffees that reflect a celebrated Ethiopian profile. To preserve these inherent flavour qualities, the partnership with CR3-Kaffeeveredelung and their patented NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Liquid Carbon Dioxide decaffeination process plays an instrumental role. This advanced method is designed to maintain the structural integrity of the green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft., ensuring that the characteristics shaped by terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. and processing are retained throughout decaffeination. The process begins by moistening the green coffee before it is exposed to pressurised liquid carbon dioxide, which selectively removes caffeine. The CO₂ is then separated from the extracted caffeine via an evaporator, allowing it to be recycled for subsequent decaffeination cycles. Once the caffeine content is reduced to 0.08% or lower, the process is complete, and the coffee is gently dried. Roast style: Progressive Coffee Origin Information: Shakisso Decaf returns once more to our range with the latest release. The story of Shakisso is closely tied to producer Haile Gebre, one of the most influential figures in Ethiopian coffee, often referred to as the “Godfather of Guji Coffee.” His early experiences in the industry were shaped by displacement from his home in Yirgacheffe at the age of 10 due to land conflicts linked to coffee expansion, an experience that later informed his lifelong commitment to the sector. Following a diverse career spanning naval service, government roles, and education in Moscow, Gebre returned to Ethiopia in 2001. His renewed focus on coffee, alongside the work of collaborators such as Tesfaye Bekele and Menno Simons, helped reshape Guji’s identity and establish it as a distinct and highly regarded coffee-producing region with a growing sense of autonomy. The Shakisso farm spans 640 hectares of semi-forested land and also functions as a 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., forming a key hub within a wi