Shakiso Hadeso

Highlights

“Sourced from 500 smallholder farmers around the Hadeso washing station in Guji, Ethiopia, at 1850–2100 masl. The coffee is fermented in cement tanks for 36–48 hours and dried under parabolic covers for 5–7 days. Notes of blackberry, lemon cake, brown sugar, and cocoa. Farmers intercrop with native species like false banana trees and use organic compost distributed by collection centers.”