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Sustainable

Guji Shakiso Red Honey

Guji Shakiso Red Honey

Country
  • Ethiopia
Region Guji
Producer Kebir Coffee
Farm
  • Smallholder Farmers
Varietal Local Landrace
Altitude 2150 masl
Process Red Honey

Omni Roast

a gem of a find from Kebir Coffee and smallholder producers in Shakiso, in Ethiopia’s Guji region. this red honey is bright, tropical and expressive, with orange sweetness at the centre, rippling into papaya, pineapple and a soft honeyed finish. grown at around 2,150 metres above sea level, it shows the clarity and fruit character we love in Ethiopian coffees, with a little more depth and texture from the honey process.

the result is bright, sweet and tropical, with a clean structure, soft fruit weight, complexity and a rounded finish.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£22.00
£22.00
Sale sold out
incl. VAT
Size

producer

this coffee is produced by Kebir Coffee, working with smallholder producers in Shakiso, in Ethiopia’s Guji region.

Kebir Coffee works closely with farmers in the surrounding community, supporting local producers through coffee processing, preparation and export. their work helps bring together coffees from smallholder farms in the area and present them with greater consistency, clarity and traceability.

the lot is produced from local landrace varieties and grown at high elevation, contributing to its clarity, sweetness and aromatic fruit character.

Guji is one of Ethiopia’s most expressive coffee-growing areas, and Shakiso coffees often show a vivid combination of tropical fruit, florals and clean sweetness.

process

this coffee is processed using a red honey method.

the cherries are peeled on the same day as harvest, leaving mucilage on the parchment. the coffee then undergoes an extended mucilage fermentation for around 10-14 days, with the parchment coffee arranged in pyramid-like formations during fermentation.

after fermentation, the mucilage is washed off before the coffee is dried on African bamboo beds for a further 10-14 days. during drying, the coffee is moved around three times each day to encourage even drying and a stable, clean final cup.

once dry, the parchment is removed before export preparation.

this approach brings more sweetness, texture and tropical fruit depth than a classic washed process, while keeping the cup clean and lifted.