Coffee Ethiopia Guji Shakiso Mesele

Coffee Profile

The Ethiopia Guji Shakiso Mesele is a modern expression of experimentally processed Ethiopian coffee, designed to highlight clarity, aromatic complexity, and vibrant acidity. Grown at high elevations in the Guji Shakiso region and produced from native Heirloom varieties, this coffee undergoes a controlled 4-day aerobic fermentation process that develops a juicy, fruit-forward, and layered cup profile. Its combination of tropical sweetness, bright acidity, and clean finish makes it an excellent choice for manual brewing methods. Slow drying and extended resting further enhance the coffee’s balance, clarity, and overall cup quality.

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Key Details

• Origin: Guji Shakiso, Ethiopia

• Altitude: 1900–2200 masl

• Variety: Heirloom

• Processing Method: Aerobic Fermentation – 4 Days

• Q Grade: 87–88

• Moisture: 11.7%

• Density: 830 g/L

• Recommended Brewing Methods: All manual brewing methods (V60, Origami, Kalita, Aeropress)

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Flavor Notes

Blueberry, Concord Grape, Sweet Pineapple, Mandarin Orange

Acidity:

Bright, Clear & Juicy

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Additional Notes

The controlled aerobic fermentation process develops intense tropical fruit aromatics and enhances the coffee’s overall complexity. After fermentation, the coffee is slow-dried on raised beds for 14 to 21 days and then rested for several months to stabilize and refine its flavor structure. The final result is a clean, expressive, and highly aromatic cup that beautifully represents the modern style of Ethiopian filter coffees.