This lot comes from the Guji region, which is considered the birthplace of coffee. The Guji area is in the Oromia region of southern Ethiopia and was recently separated from the Sidamo region. Covered by forests, this area is excellent for agriculture and offers ideal conditions for the cultivation of the Arabica coffee variety: high altitude (over 1,500 meters), rich and well-drained soils (predominantly of volcanic origin) that require few additional fertilizers, tropical climate mountainous with 1,500-2,500 mm of rainfall over nine months and optimum temperatures between 15 and 24°C. Over the past six decades, rapid commercial and cultural developments have transformed Guji into a unique coffee-growing region.
The Hadeso processing station was established in the village of the same name in Shakiso in 2014 by the trading company Testi. The station is located at an altitude between 1850 and 2100 meters above sea level and serves about 500 farmers in the region. The factory has NOP and EU Organic certificates.
WASHED PROCESSING 6-8 hours after harvest, the cherries are cleaned and undergo 36-48 hours of fermentation in tanks. The coffee is then washed and dehulled. Afterwards, the beans are dried on African beds under parabolic shade nets until the moisture content reaches 12%. This process usually takes 5-7 days. The washed coffee is stored in parchment for one or two months. Before being shipped for export, it is cleaned using a dehulling machine.
SHAKISSO HADESO ETHIOPIA Testi Coffee is a family company, supplier of high quality specialty coffee from Ethiopia. It was founded in 2009 by producer Faysel Abdosh. Testi Trading PLC is a member of Ethiopian Commodity Exchange (ECX), African Coffee Association (AFCA), Ethiopian Coffee Exporters Association (ECEA) and Ethiopian Chamber of Commerce (ECC). The company currently owns 20 processing stations in Sidama, Guji and Yirgacheffe areas.
NOTES: honey, raspberry, apple
TYPE OF FRYING: light
ORIGIN: Guji, Orormia, Ethiopia
VARIETY 100% arabica: Heirloom
SCA SCORING: 87 points / 100
HARVESTING: by hand, October-January
DRYING: raised beds, 5-7 days
FARM SIZE: 21 hectares
Roasted by: 112 HUMAN+COFFEE Transylvania
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