Description of flavor and aroma of Ethiopian washed Sidamo Guji Shakiso G1 coffee

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Country Ethiopia (Ethiopia)

Production area Sidamo/Sidama Guji (Guji)

Shaqisuo micro-production area (Shakisso)

1850-2000 meters above sea level

The original species of the ancient superior variety Isabia

Small farmers, producer members (about 700)

The annual rainfall is about 1800-2000 mm

Treatment washing

Flavor: bright and rich flower aroma, wet fragrance with delicate aroma of lemon peel, sipping with lemon, kumquat, honey and other flavors, middle and back grapefruit, sweet orange, white wine with clear acidity, clean and bright overall flavor texture, fruit feeling is quite bright.

The administrative region of Ethiopia is divided into four grades, the order from big to small is Region, Zone, woreda and kebele. Most of the names of raw coffee beans follow this rule. Guji-Shaquiso, which is located in the southeast of Yejia Sheffield, a well-known producing area, belongs to Oromia Region → Guji Zone → Shakisso woreda, belonging to the regional source of coffee beans.

Just as Yejia snow coffee became widely known after it became famous, it became an independent producing area. Guji became an independent production area by ECX in 2010 because of its superior geographical location and cup flavor. Shakisso (sometimes translated as Shakiso) is the most attractive micro-producing area in the Guji producing area, which is located in the southeast of Yejia snow caffeine, with an average altitude of more than 1800 meters, fertile black soil (Vertisol), and a significant temperature difference between day and night, so that the local has all kinds of local conditions to produce high-quality coffee. Almost all the sources of local coffee production belong to the form of individual small farmers. At the arrival of the production season, the ripe red transparent berries from their neighbors are picked and sent to the treatment plant, and placed on a well-ventilated African scaffolding to control the temperature and fermentation degree. After the pulp is removed, the water content is reduced to between 11.5% and 12%. When the post-processing and static operation are completed, the export is done through the competitive bidding system of the ECX Ethiopia Commodity Exchange. Local exporters or international buyers follow this system to find their favorite raw coffee beans.

In recent years, the most high-profile producing area in Ethiopia is Yejia snow caffeine. Guji-Shaquiso is less known than Yejia snow caffeine. However, with the overall price of Yejia snow coffee soaring in 2015, international boutique buyers have turned to other neighboring producing areas, such as Sidamo, Limu, Jimma … Wait, wait,

Shakisso (sometimes referred to as Shakiso) is located in the Guji producing area of Morri, Xida. Open Coffee Review's website to search for keywords with Guji. There are more than a dozen articles with scores above 92, and there are also several times with high scores of 94 and 95. The famous Ardi comes from Guji producing area.

Shaquiso is a unique producing area of Guji / Cedamori, even in Cedar Morri, which is far from most coffee producing areas, while another famous local item is gold mines. Labor, land, race and other factors also destabilized the region in 2006. The coffee in this region is quite unique, and the coffee produced has repeatedly attracted the attention of the market. Ninety Plus's legendary bean "Nekisse" originally means "nectar from Shaquiso" (Nectar from Shakisso), and the producing area and its name all come from Shakisso.