This is a sundried (natural processed) coffee from the remote southern area of Ethiopia, below Yirgacheffe and Guji. Shakiso is the name of the village. They have organic certification and have been in business for seven years.
We enjoyed it best when we roasted it just like every other natural Ethiopia. Take it about 30 degrees more once the first cracks begin. Don't draw out the roast too long. If you keep it hurried along from around 300 degrees up to the first cracks, you'll get a nice zippy acidity as well as the sweetness and complexity.
The coffee has a really nice creamy body, lots of sweetness, and is fruity. We are noting tastes of sweet grape and berries and stonefruit with a little citrus. Clean finish, no defects. The importer scored it an 88 which is really good for the price, and it's very approachable, very drinkable.
It came into the USA in November 2020.