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Characteristics of Ethiopian sun-dried Guji Shakiso Abeye Guji Coffee

Published: 2026-04-04 Author: World Gafei

Last Updated: 2026/04/04, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Ethiopia Natural Guji Shakisso Abeyot Boru 1850m Ethiopia sun-tanning Guji Shachiso Abeye Ethiopia is divided into four grades, the order from big to small is Region, Zone, woreda, kebele, big

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Ethiopia Natural Guji Shakisso-Abeyot Boru 1850m

Ethiopian sun Guji Shakiso Abel leaf

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.

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 Shifei, 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 boutique coffee.

Raw beans exude charming sun fruit aromas and dry aromas of peach, strawberry, mango and passion fruit wine.

Country: Ethiopia (Ethiopia)

Producing area: Guji Zone

Shakisso Woreda) Abbey Leaf Farmer

Altitude: 1800-2100 m

Variety: Ethiopian native species (Heirloom)

Annual rainfall: about 1500-2000 mm

Treatment method: solarization treatment

Flavors: strawberry sandwich biscuits, peach, tropical fruit aromas of mango, passion fruit, lemon, citrus and tail with citrus fruit aromas are elegant and delicate floral aromas

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