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Ethiopia Guji Shakiso Reji

Light roasts have a nice bright side, complex base sweetness of raw sugar cane, accented by caramel, a lemon meringue pie note, subtle hints of peach tea, herbal rue, and faint florals. City to Full City. Good for espresso.

In stock
  • Process Method Wet Process (Washed)
  • Cultivar Heirloom Types
  • Farm Gate No
Region Reji Kebele, Odo Shakiso, Guji
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-Dried
Arrival date June 2022 Arrival
Lot size 100
Bag size 60 KG
Packaging GrainPro Liner
Cultivar Detail Heirloom Cultivars
Grade Grade 2
Appearance .2 d/300gr, 15-17 Screen
Roast Recommendations City to Full City
Recommended for Espresso Yes

This coffee comes from a privately run wet mill in the Reji Kebele, Odo Shakiso within Ethiopia's famed Guji Zone. Station owner, Abenet Alemayehu, is buying coffee from about 300 small holder coffee farmers near Reji, whose homes and farm land are situated in the upper altitudes of the area between 1800 and 2100 meters above sea level. Abenet only produces wet process coffee at the the moment, depulping into wet soaking tanks where the coffee will ferment overnight, then run through a grading channel to separate the coffee by density before moving to raised drying beds. The coffee dries over the course of 10 - 15 days depending on the weather. We have not visited Abenet's station yet, but sourced this through an export partner that we have worked with the last few years, who also have their own washing stations in the region. High tone markers of high quality Guji coffees are found in the cup, and are quieter than the cup sweetness. We found Reji to be big-bodied, and very sweet at a broad range of roasts, and are even recommending for espresso.

The dry fragrance and aroma reminds me of coffees from Western regions like Jimma and Agaro. Sweet smells of cola soda and brown sugar come through, with faint hints of lemon, stone fruit, and herbal rue. The cup has a nice bright side when roasted to the lighter end of our roast recommendations, with a refreshing lemon meringue pie note, and a hint of peach tea. Shakiso Reji exhibits clean raw sugar flavors of sugar cane juice and piloncillo/panela (whole, unrefined evaporated cane sugar), accented by caramel notes, and all build out a nice complex base flavor. The finish is very sweet too, and the cup produces subtle hints of star jasmine and rue, both typical markers of a high quality Guji coffee. Reji is capable of some pretty hefty low tones too when roasted to Full City, and also develops the stone fruit side to this lot, though peach and dried apricot accents are a bit restrained compared to the prevalent cup bittersweetness. While I don't usually give the green light on Ethiopian espresso (not because I don't enjoy them, but because they don't generally garner wide appeal!), the impressive body and bittersweet components lend themselves to a delicious shot. The subtle nuances found in the brew are a bit more distilled and intense as espresso - namely fruit flavors and lemony acidity. But the chocolatey low tones do a lot to help balance that out, and of all our Ethiopian coffees thus far, this is my top pick for espresso.