Coffee Ethiopia Shakiso Oro

Coffee beans Ethiopia Shakiso Oro, Dambi Uddo Station

A bright anaerobic lot treated with a specially isolated strain of Oro yeast for coffee.

Philosophy and taste profile

Anaerobic dry with yeast addition, the seasonal harvest from Ethiopia is washed from the Guji region from numerous farms and stations united by our Kerchanshe partners. Local farmers receive various support from the company: free distribution of coffee seedlings (grown in coffee mangers on the Bale farm), construction of roads and schools, financial support in the off-season.

Taste profile: pure and juicy Ethiopia with hints of flowers, bergamot, raspberry, lime, black tea and stone fruits.

About the region

Daanisa is located in the Guji zone, Oddo Shakiso district. The name comes from the local name of the umbrella-shaped tree. Daanisa tree has medicinal properties and is used for a wide range of construction purposes. It is also used to shade coffee trees.

About processing station

Local Daanis farmers manually harvest coffee berries and deliver them to the Dambi Uddo processing station. At the station, employees manually sort the incoming batch to remove unripe, overripe or damaged berries. Sorting also takes place with the help of water by flotation.

Then the berries are placed in Grain Pro bags with the addition of yeast. Oro yeast is a special type of yeast developed for use in coffee processing. The bags are sealed, and as fermentation begins, CO2 is released in the bag, which creates an anaerobic environment. After 72 hours of fermentation, the berries are removed from the bag and sent to dry on African beds for 2-3 weeks until they reach a moisture content of 11-12%.

About the country of growth

Ethiopia is the seventh largest coffee producer in the world and produces more coffee than any other African nation. About 2,800 square kilometers of Ethiopia are covered with coffee tree plantations, most of which are produced by small landowners (farmers with less than 4 hectares of land). Half of the 275,000 tons of coffee produced annually in Ethiopia is consumed by Ethiopians themselves. The Ethiopian government processes all payments to smallholders and sets the price at which dry and washed processing stations pay for coffee from small farmers.

In terms of growing conditions, Ethiopian coffee can be divided into three groups: forest, garden and plantation. The forest category includes trees growing in forests in natural shade, mainly in the south-west of the country. Garden is the most common type of coffee cultivation, giving the main volume of production. The trees grow next to the farmer's house. There are fewer shade trees, and farmers artificially limit shade by pruning. Fertilizers are used quite often. The Plantation category is relatively rare. Coffee grows on large farms where basic farming methods are used: pruning, fertilizers, mulching, breeding. Therefore, single estate coffee from Ethiopia, that is, coffee from one farm, is relatively rare. 

There are quite a few varieties of Arabica growing in Ethiopia, which are usually labeled as local varieties or Ethiopian heritage. As for the climate and landscape, there are mountains in the western part of the country, respectively, the climate is milder, the east is a plateau and more arid. Ethiopian coffee regions – Irgachiff, Sidamo, Limu, Jimma, Lekempti, Harrar. The Sidamo region is also a trademark officially registered by the Ethiopian Government in 2004 in order to promote coffee from the region. Coffee grows at an altitude of 1400 – 2200 meters above sea level. The harvest is harvested from October to January.

Video about the country where coffee grows - Ethiopia

Packing, grinding and storage of coffee

Packing options: 250 grams, 1 kilogram and in drip bags. We can grind coffee for any brewing method, just check the Grind checkbox and select the grind size for your brewing method.

Thanks to packing in a nitrogen environment, coffee retains its bouquet unchanged for up to 6 months in a closed pack. After opening, store the coffee beans in a dry place without direct sunlight and grind immediately before cooking. It is best in our zip-fastener pack or in a jar with a vacuum function. Remember: oxygen is the main enemy of coffee, especially if it is ground in advance. If you are going away for a long time, coffee can be frozen once in the freezer.