Ethiopia Shakiso Mormora

From Guji's Shakiso district comes coffee grown on indigenous heirloom roots at elevations where fruit complexity builds slowly. This lot captures what made Guji earn separate recognition from Sidamo—bold berry notes balanced by chocolate depth.

Origin Ethiopia Region Guji/Shakiso Elevation 1,600-1,900m Process Natural Variety Heirloom The Source

Shakiso's Indigenous Roots

Shakiso sits in Guji's lower elevation range—still high at 1,600 to 1,900 meters, but not reaching the 2,200-meter peaks that Kercha and Hambela achieve. What Shakiso lacks in altitude it compensates for in terroir: deep red volcanic soil, indigenous heirloom varieties that evolved locally over millennia, and farming communities that process coffee with methods passed down through generations.

Guji only earned separate classification from Sidamo in 2018, but coffees like this proved the zone deserved its own identity. The cup profile here is distinctly different—more balanced acidity, fuller body, bold fruit character that stands apart from Yirgacheffe's floral delicacy.

The Craft

Natural: Guji's Preferred Method

Most Guji coffee gets natural processed—it's the region's dominant method. Whole cherries dry on raised beds or patios for weeks, fruit sugars slowly infusing the bean as fermentation begins. The process requires minimal infrastructure but maximum attention: turn the cherries regularly to ensure even drying, monitor for over-fermentation, protect from rain that could ruin the lot.

The payoff is intensity. Natural processing creates fruit-forward character and heavier body that washed methods can't match. For Guji, where bold flavors define the regional identity, natural processing amplifies what the terroir started.

Strawberry Stone Fruit Dark Chocolate Lime Body Medium Acidity Mild-Bright The Cup

Balanced Boldness

Strawberry leads—ripe, jammy fruit that announces itself clearly without overwhelming. Stone fruit (think peach and apricot) follows in the mid-palate, adding depth and complexity to the berry profile. Dark chocolate grounds everything, providing earthy richness that keeps this from becoming a one-note fruit bomb. Lime acidity in the finish adds brightness and lift, creating balance between sweet fruit and crisp structure.

Find Your Fix

Pour-over with Chemex at 1:15 ratio brings clarity to the complex fruit notes while maintaining body. V60 at slightly hotter temperature (205°F) extracts more chocolate depth. Aeropress with 90-second steep creates a richer cup that amplifies the stone fruit. This coffee also works well as cold brew—steep 15 hours for smooth, fruity delivery.

Roasted in small batches at our Virginia Beach roastery, where the Atlantic air reminds us daily of the journeys these beans make to reach your cup.

Virginia Beach, VA