Summer '26, Ethiopia

£14.00

Cherry · Jasmine · Rose

Our Summer '26 Ethiopia comes from the Shakiso Washing Station in the Guji zone — one of Ethiopia's most celebrated specialty coffee regions. Sourced from the Tero farm in the Shakiso district, this coffee is cultivated by a community of dedicated local producers committed to both quality and sustainability, playing a vital role in supporting the region's economy.

Nestled between 1,800 and 2,200 metres above sea level, the farm benefits from a high-altitude microclimate that is ideal for developing complex and distinctive flavour. Processed as a natural, the cherries are hand-sorted for ripeness, floated to remove defects, then spread on African raised drying beds at 5cm depth and turned 5–6 times daily over 15–21 days until reaching an optimal moisture content of 11–12%.

The result is a beautifully expressive cup — fragrant jasmine and rose on the nose, with a lush, fruit-forward cherry sweetness that lingers long after the last sip. Scoring 87.5 on the SCA scale, this is a coffee that rewards slow brewing and careful attention.

Available in whole bean, Aeropress, espresso, filter, and cafetière grinds in 250g.

Espresso recipe: 20g dose · 46g yield · 23 seconds · 6 bar · 93°C

Filter recipe: 20g dose · 260g yield · 3:30 · 88°C

Origin: Guji, Ethiopia · Producer: Tero Farm, Shakiso · Process: Natural · Altitude: 2,200 MASL · Cultivar: Heirloom 74158 · SCA Score: 87.5

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Sourced from the Tero farm in the Shakiso district of Ethiopia's Guji zone, this exceptional coffee is cultivated by a community of dedicated local producers. Committed to both quality and sustainability, these growers play a vital role in supporting the region's economy.

Nestled between 1,800 and 2,200 metres above sea level, the farm benefits from a high-altitude microclimate that is ideal for developing the coffee's complex and distinctive flavour profile.

Coffee farmers transport their cherries to the Shakiso Washing Station, where pre-sorting takes place. The team carefully hand-sorts each cherry, selecting only perfectly ripe ones and removing any unripe, overripe, or foreign material. Cherries are then floated in water — low-density, imperfect coffee rises to the surface and is removed, while healthy, dense beans sink to the bottom.

This coffee is processed using the natural (dry) method. After sorting and floating, approximately 25 kg of cherries are spread to a thickness of 5 cm on African raised drying beds.

Cherries are turned 5 to 6 times a day to ensure even drying and prevent fermentation defects. The drying process typically takes 15 to 21 days, depending on weather conditions, until the coffee reaches an optimal moisture content of 11–12%.

This careful, labour-intensive process allows the fruit's natural sugars to infuse the bean during drying, producing the lush, fruit-forward character that defines this cup.

Origin: Ethiopia

Region: Guji

Producer: Shakiso Washing Station

Cultivar: Heirloom 74158

Process: Natural

Altitude: 2,200 MASL

We are brewing this two ways at our shop in Devon.

Espresso

Dose: 20g

Yield: 46g

Brew Time: 23 seconds

Pressure: 6 bar