Ethiopia Odo Shakiso

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Farmer: Guji Shakiso farmers. Area: Guji District, Oromia, Southern Ethiopia Altitude: up to 1950 Meters Above Sea Level Processing Method: Natural. Variety: Ethiopia Heirloom

 

From Ethiopia, the motherland of coffee, The Roasting House are proud to offer you our direct trade naturally processed Odo-Shakiso selection, brought to us by the processing and export centre we have visited 3 years ago on a regional visit to Ethiopia’s most sought after coffee producing locations.

The centre works closely with small & medium sized farms to educate them on quality and how it’s applied across the whole journey, from growing (in a land where coffee practically grows in the wild) to picking to harvesting the best of cherries. The coffee is then sent to Addis Ababa at the export centre’s private processing mill, where coffee undergoes a set of mechanical sorting to ensure only the highest grade is passed on to the last stage, with a group of local ladies participating to hand-pick any beans not passing their strict control.

It is a deep coffee with flavours reminiscent to surprisingly coconut, dark chocolate, and red berries all unravel as the coffee ages a few days post roasting date.

Coffee farmers in this community pick only the ripest berries, and naturally dry them on perforated and raised coffee tables known as African Beds, with care to rake the coffee daily. Cherries are covered occasionally to protect them against the scorching heat, then once again at night time to protect them against the rain. Extra hand-picked to the highest Ethiopian coffee standards (Grade 1), it’s then wrapped in hermetic sealed bags before being bagged in our own branded jutes and shipped to us.

Goes very well with pour-over but for the latte artists with us will enjoy its heavy crema on the espresso, perfect canvas. Share your art and tag us for a shoutout!

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ر.س.‏ 47.00 incl tax

 

From Ethiopia, the motherland of coffee, The Roasting House are proud to offer you our direct trade naturally processed Odo-Shakiso selection, brought to us by the processing and export centre we have visited 3 years ago on a regional visit to Ethiopia’s most sought after coffee producing locations.

The centre works closely with small & medium sized farms to educate them on quality and how it’s applied across the whole journey, from growing (in a land where coffee practically grows in the wild) to picking to harvesting the best of cherries. The coffee is then sent to Addis Ababa at the export centre’s private processing mill, where coffee undergoes a set of mechanical sorting to ensure only the highest grade is passed on to the last stage, with a group of local ladies participating to hand-pick any beans not passing their strict control.

It is a deep coffee with flavours reminiscent to surprisingly coconut, dark chocolate, and red berries all unravel as the coffee ages a few days post roasting date.

Coffee farmers in this community pick only the ripest berries, and naturally dry them on perforated and raised coffee tables known as African Beds, with care to rake the coffee daily. Cherries are covered occasionally to protect them against the scorching heat, then once again at night time to protect them against the rain. Extra hand-picked to the highest Ethiopian coffee standards (Grade 1), it’s then wrapped in hermetic sealed bags before being bagged in our own branded jutes and shipped to us.

Goes very well with pour-over but for the latte artists with us will enjoy its heavy crema on the espresso, perfect canvas. Share your art and tag us for a shoutout!

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