Guji Shakiso Red Honey is a distinctive Ethiopian coffee from Cafēn Coffee Roasters that captivates with its freshness, sweetness, and tropical character. In the cup, notes of sweet orange, papaya, and pineapple emerge, complemented by a subtle honey finish. The coffee has a clean structure, a juicy, fruity profile, and—thanks to the Red Honey processing method—a fuller body. It is roasted as an omni roast to highlight its fruitiness, sweetness, and complexity.
This lot comes from the Shakiso area in Ethiopia’s Guji region and is the result of a collaboration between Kebir Coffee and small-scale producers from nearby farms. The coffee consists of varieties known as “Local Landrace”—traditional Ethiopian varieties that have been cultivated for generations. The coffee trees grow at a high elevation of around 2,150 meters above sea level, where slower ripening promotes the development of sugars and aromas. Guji is known for its distinctive fruity and aromatic coffees, and Shakiso confirms this character with a combination of tropical fruit, clarity, and sweetness.
Guji Shakiso is processed using the Red Honey method. The cherries are de-pulped on the day of harvest, but a portion of the mucilage remains on the beans, in which the coffee then ferments for approximately 10–14 days. During fermentation, the parchment coffee is arranged in pyramid-shaped formations. The remaining mucilage is then washed off, and the coffee is dried for another 10–14 days on African bamboo beds. It is turned regularly during drying to ensure even drying. It is precisely this processing method that gives this specific lot more sweetness, texture, and depth of tropical fruit, while the subsequent washing helps preserve a clean and fresh cup.
- Producer: Kebir Coffee
- Elevation: 2,150 m above sea level