Reminds me of a Sidamo, but it is a sundried (natural processed) coffee from the remote southern area of Ethiopia, below Yirgacheffe in a remote region called Guji. Shakiso is a washing station (processes the coffee) that helps out 700 small farmers in the surrounding 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 is bright, lots of sweetness, and is fruity. We are noting tastes of sweet lemon myrtle and strawberries and chocolate and black tea. Clean finish, no defects.
US Arrival: November 2020