Ethiopia Guji Shakisso Hadeso Gr. 1 Washed Organic Coffee

Guji Shakisso Hadeso Washed Organic G1 – Ethiopia Coffee A juicy, clean, and bright coffee that showcases Guji's most expressive character. Sourced from Oddoo Shakisso, in the Guji coffee region, and processed using the washed method at the Hadeso station, it offers a balanced, aromatic, and fresh cup. Cultivated by small-scale farmers at altitudes between 1,850 and 2,100 meters, this Grade 1 coffee reflects Guji's unique identity: defined profiles, vibrant acidity, and great aromatic complexity. • 100% Arabica coffee from Ethiopia • Guji Shakisso Hadeso Washed Organic G1 Lot • Organic certified • Freshly craft roasted in Seville • Available in whole bean or ground • Available in various formats Tasting Notes 🌼 Jasmine 🍊 Tangerine 🍑 Nectarine 🍋 Bergamot 🍬 Cane Sugar Cup Profile Profile: Juicy · Citrus · Floral · Clean Acidity: Medium-high and bright Body: Medium Sweetness: Medium-high Roast: Specialty Origin Country: Ethiopia Region: Guji Area: Oddoo Shakisso / Dambi Uddo Washing Station: Guji Hadeso Altitude: 1,850 – 2,100 masl Varieties: JARC varieties and local landraces Process: Washed (Fully Washed) Quality: Grade 1 Certification: Organic Lot: Guji Shakisso Hadeso Gr. 1 Fully Washed Organic What to expect in the cup? If you are looking for a clean, juicy Ethiopian coffee with vibrant acidity, this Guji Shakisso Hadeso is an excellent choice. Its profile combines citrus acidity reminiscent of mandarin with sweet and fruity notes, creating a balanced, fresh, and very aromatic cup. Unlike natural coffees, which are more intense and fruity, the washed process allows for a clearer appreciation of the origin's elegance and Guji's inherent complexity. Recommended methods ✓ V60 ✓ Chemex ✓ AeroPress ✓ Filter coffee maker ✓ Smooth and aromatic Espresso The story behind this coffee Hadeso: a washing station in the heart of Guji This coffee comes from the Guji Hadeso washing station, located in the Oddoo Shakisso area, within the Guji coffee region. Around 500 small-scale farmers deliver their coffee cherries here. Most cultivate small family plots, where work is still mainly manual, and coffee is produced following traditional methods. Guji is one of Ethiopia's most renowned regions for the quality and personality of its coffees. Although for years its coffees were blended under the Sidamo designation, today Guji is recognized as an area with its own identity, thanks to its local varieties, microclimates, and characteristic cup profiles. Every cup represents the work of hundreds of coffee farming families who have cultivated coffee for generations in one of Ethiopia's most special regions. Traditional and organic cultivation Guji farmers often grow coffee alongside other foods, a common practice among small-scale farmers that allows for better land utilization and family sustenance. Many farms are traditionally and organically managed by nature, with very little or no use of fertilizers or pesticides. Field work, harvesting, and much of the processing are done manually. This lot also has organic certification, reinforcing its connection to a cultivation method that respects the environment and local practices. From tree to cup Cherries are hand-picked when they reach optimal ripeness and delivered to the Guji Hadeso station. Once there, they are carefully selected to remove damaged or unripe cherries. They are then depulped, usually within hours of harvest, to prevent unwanted fermentation. The coffee ferments in tanks for 36 to 48 hours. During this process, the water is changed frequently. Once fermentation is complete, the parchment is thoroughly washed and sorted in water channels until the mucilage is completely removed. Afterward, the coffee is dried on raised beds under shade cloth for several days until it reaches the appropriate moisture level. During drying, it is stirred and manually sorted several times to remove any damaged or discolored beans. This care in processing helps create a clean, juicy, and balanced cup. Ethiopia: where coffee was born Ethiopia is considered the birthplace of coffee and remains one of the most fascinating origins in the world. Its extraordinary genetic diversity, traditional cultivation methods, and centuries of coffee culture result in some of the most complex and appreciated profiles in specialty coffee. Most Ethiopian coffee continues to be cultivated traditionally, with very little use of fertilizers or pesticides and a strong reliance on manual labor in all production phases. Who is this coffee for? ✓ For those who enjoy clean, juicy, and aromatic coffees ✓ For those seeking citrus acidity and balanced fruity notes ✓ For filter methods such as V60, Chemex, or AeroPress ✓ For those who want to discover Guji's unique personality ✓ For those looking for a high-quality organic Ethiopian coffee About Black Jebena At Black Jebena, we work exclusively with coffees from Ethiopia, the birthplace of coffee. We craft roast in Seville in small batches to respect the identity of each origin and bring our customers the rich cultural and gastronomic heritage of the country where coffee was born.