Guji: Shakiso, Ethiopia - Washed Process

From the Importer

The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismel Hassen and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.

Ismel oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismel and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year.

Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismel is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property.

From the Roaster

At the beginning of the Summer we got a natural processed Guji Shakiso coffee on the shelves that has been a big hit. Recently, we got a hold of the same coffee, from the exact same farm, with the only traceable difference being process. This Guji Shakiso is a washed coffee—our team’s favorite process—and has many similarities to the natural Shakiso, but the difference in processes makes for a unique contrast of the two crops. This Guji is praised for its light chamomile flavor with deep lemon curd and clover honey sweetness. If you tried our other Guji, make sure to try this one to compare and contrast the processes.

How we’re brewing it

Here’s how we’re brewing this coffee in our cafe. We use the Barazta Vario grinder and a Kalita dripper in this recipe.

Grind size: 7W (Medium)

Coffee dose: 25.8

Water dose: 400g

Brew time: 3:15

Water temp: 208F

Yield: 12oz