RICH TROPICAL FLAVORS

The "Guji Shakiso" crop presents a different and rich face of the Ethiopian Guji region, focusing on highlighting heavy tropical fruit flavors rather than delicate florals. Thanks to masterful processing and a rich forest environment, this crop scored 88.75 points and is an ideal choice for those seeking complex caramel sweetness blended with tropical fruit tastes.

GEOGRAPHY AND SEMI-FOREST SYSTEMS

The Shakiso district is located in the southern part of the Guji zone, with farms covering altitudes ranging between 1800 and 2100 meters above sea level. The terroir in Shakiso differs from the rest of Guji by:

• The presence of "semi-forest coffee systems".

• Deep, dark soil rich in humus and decomposed organic matter.

This dense vegetation cover provides thermal balance and stable humidity year-round, allowing coffee trees to absorb higher levels of minerals that contribute to seed structure development.

GENETIC STRUCTURE

Alongside general Ethiopian heirloom varieties, Shakiso farms often include carefully selected strains from the Jimma Agricultural Research Center (JARC), such as varieties 74110 and 74112. Discovered in the Illuababora forests in the 1970s, these varieties are known for their disease resistance, compact structure, and production of small but highly aromatically dense seeds.

PROCESSING AND CHEMICAL PROFILE

The natural processing followed in Shakiso enhances these genetic traits. During the prolonged sun drying period, natural bacteria and yeasts on the cherry skin feed on complex sugars, producing specific chemical compounds that penetrate the green coffee bean. During roasting, the aldehydes and esters responsible for tropical fruit notes form very clearly, yielding a final cup with explicit, sweet flavors resembling mango and passion fruit, crowned by a solid base of caramel sweetness resulting from the caramelization of natural sugars.