Ethiopia Guji Shakiso Natural

This raw green coffee originates from the Shakiso district in Ethiopia's Guji region. It is naturally processed, meaning the cherry dries directly on the seed, forcing intense, volatile fruit sugars into the bean. When roasted, this translates into a heavy berry profile typically dominated by blueberry and strawberry, anchored by a thick body and a sharp, winey acidity.

Do not roast this dark. Taking this coffee into second crack obliterates the delicate fruit esters and floral aromatics you are paying for. Target a light to medium development to preserve its structural complexity.

Because these are high-density beans, they demand aggressive heat application early in the roast curve. Charge your roaster hot, push momentum through the drying phase, and taper the energy carefully as you approach first crack to avoid scorching the sugars.