Ethiopian coffee is known for its bright, fruity and floral flavors, featuring higher acidity, a light to medium body, and complex flavor notes. The combination of high altitudes and nutrient-rich volcanic soils creates ideal conditions for producing coffee.
Ethiopia Shakiso Mesele is grown in the Shakiso area of Ethiopia’s Guji Zone at
elevations of 1,900–2,200 MASL. Produced from Ethiopian Heirloom varieties, the
coffee undergoes a controlled 4-day aerobic fermentation, where oxygen exposure is
carefully managed to enhance sweetness, fruit complexity, and cup clarity while
preserving the floral characteristics associated with Ethiopian coffees. Following
fermentation, the coffee is slowly dried on raised African beds to ensure consistency
and clean cup quality. The region’s rich volcanic soils, high altitude, and favorable
climate contribute to slow cherry maturation and exceptional flavor development,
resulting in a vibrant and well-structured cup with bright acidity, high sweetness, and a
clean finish.