Shakisso, Guji: A Classic Washed Ethiopian Coffee

It's not every day that a coffee comes along that so perfectly encapsulates what we at Fjord are searching for. It's a coffee with a story – not just of flavour, but of place, of people, and of meticulous process. I’m talking about our new arrival from Ethiopia, a truly exceptional washed coffee from the Oddoo Shakisso district in the Guji zone.

When we talk about the great coffee regions of the world, Ethiopia holds a rather special, almost foundational, place. It is, after all, the birthplace of Arabica coffee. Within Ethiopia, Guji has emerged as an important and distinct region, officially recognised separately from Sidamo and Yirgacheffe in 2002. Coffees from Guji have their own unique characteristics, and this lot from Guji Hadeso showcases that distinctiveness clearly.

The Terroir of Guji: A Perfect Storm for Coffee

This coffee comes from Dambi Uddo in Oddoo Shakisso, a region particularly suited to coffee cultivation. The farms are located between 1,850 and 2,100 metres above sea level, an altitude that slows cherry ripening, allowing more complex sugars and acids to develop.

The coffee grows in rich volcanic soil, under the shade of native trees like Birbira and Wanza. The farms use traditional, sustainable practices where coffee plants grow alongside other vegetation, maintaining a natural balance.

The People and the Process

This coffee is the collective work of approximately 500 smallholder farmers. Families usually farm plots of two to five hectares, cultivating coffee alongside other crops for their own sustenance. For these families, coffee is the primary cash crop, and their approach is essentially organic by default – the system is so beautifully balanced that the use of chemical fertilisers or pesticides is minimal to non-existent.

Once picked, ripe cherries are delivered to the Guji Hadeso washing station. The washed process used here is thorough:

• Sorting: Cherries are floated in water to remove defects.

• Pulping: Outer skin and fruit pulp are removed.

• Fermentation: Beans ferment in concrete tanks for 36 to 48 hours, with frequent water changes to ensure cleanliness.

• Washing: Beans are washed again to remove remaining mucilage and sorted by density.

• Drying: Beans dry on raised African beds for five to seven days, allowing even air circulation to prevent mould and preserve quality.

The result is a Grade 1 coffee – the highest Ethiopian classification – indicating superior quality and excellent taste.

The Genetic Treasure of Ethiopian Coffee

Ethiopia is known for its diverse coffee genetics. This lot blends JARC varieties and local heirloom landraces. The Jimma Agricultural Research Center (JARC) has identified and developed varieties known for both disease resistance and exceptional flavour. Local landraces have adapted to this specific microclimate over generations, adding complexity and uniqueness to Ethiopian coffees.

In the Cup: Our Roasting Philosophy

So, what does all this – the terroir, the farming, the processing – translate to in the cup?

We are tasting bright, juicy Raspberry, the sweetness of a ripe Cherry, and a crisp, aromatic finish of Lemongrass. It’s a coffee that is both complex and incredibly well-balanced, with the signature floral notes and clean finish that make Guji’s washed coffees so sought-after.

At Fjord, we roast to highlight the coffee’s inherent qualities rather than impose a strong roasting signature. We offer two roast profiles:

• Shakisso Filter: A lighter roast preserving delicate acidity and aromatic notes, ideal for pour-over methods.

• Shakisso Espresso: A roast designed for espresso, accentuating sweetness and body, creating richer fruit notes while retaining Guji’s distinctive character.

This coffee represents the dedication and skill of hundreds of farmers, the unique qualities of the Guji region, and meticulous processing practices.