Ethiopia Shakisso

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Ethiopia Shakisso

from 16.00

Shakisso is a wonderfully sweet and dynamic coffee and will high-five your palate in all the right places. Get ready for bright citrus blasts followed by luscious waves of tropical mango, and a rich English toffee finish that will have your eyes melting right in their sockets - in a good way.

region: Guji Zone, Oromia
farm: Shakisso Farm
elevation: 1800 - 1900 MASL
process: washed
variety: heirloom varieties
harvest: 2016
cupping notes: citrus + mango + toffee

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ABOUT PERC COFFEE
Foxy Loxy Cafe and it's affiliates are proud to exclusively sell and serve locally roasted PERC Coffee. PERC Coffee searches the world for insanely awesome coffees. Sourcing seasonally ensures the coffee is always at the peak of its potential. They craft unique roast profiles to highlight each coffee’s natural wonders. Their passion and attention to detail extend beyond the roast. In everything they do, from seed to cup and every stop between, they are driven to deliver memorable experiences.


A NOTE FROM THE ROASTER
Man I love coffee from Ethiopia! In the same way I love the Chelbessa, because it's a perfect example of a Yirgacheffe. The Shakisso is all Sidama baby! Get ready for candied orange peel, tropical mango, a hint of spice, a bit of English toffee, and that classic round body reminiscent of port wine. If you didn't click add to cart you're brain dead. Mash the button your tongue will thank you...and me.

BREW RECOMMENDATION
Dude, I like this one in the dang Hario V60 to highlight the dynamics in the cup. Throw in 28g and pour 420g of water over the top. Shoot for a brew time of just over 3.5 minutes and buckle the heck up for a wild ride.


IMPORTER’S NOTES
This coffee grows in the Oromia region, one of Ethiopia’s largest regions. The farm is located in the Guji zone, the southern part of Oromia that borders on the Sidama and Gedeo zones. The farm started to produce organic coffees in 2001 and works closely together with medium-sized growers who are specialized in this highland forest coffee. Trabocca stepped in five yearsago to co-monitor operations and logistics. We donated a cupping lab and every year we try to upgrade the quality and quantity.

The enterprise has 640 hectares with its own nursery sites to grow coffee seedlings. There are currently twelve permanent qualified members of staff with more than ten years practical experience in coffee production, processing, clearing and marketing. In addition to the permanent staff, we employ three highly qualified consultants and temporary workers. During harvest, we have more than 300 coffee pickers harvesting coffee. About 150 of them supply coffee individually to the wet mill.