Thumbnail Filmstrip of Ethiopia Shakiso Natural Organic Grade 1 Images
About Ethiopia Shakiso Natural Organic Grade 1
Ismael Hassen Aredo, producer
Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property.
- Origin: Ethiopia
- Grade: 1
- Region: Shakiso, East Guji, Oromia
- Farm: Kayon Mountain Farm
- Producer: Ismael Hassen Aredo
- Variety: Heirloom varieties, 74110, 74112
- Altitude: 1900 - 2200 meters, 6,200 - 7,200 feet
- Processing Method: Natural. Sun dried on African beds.
- Harvest Schedule: November - January
Shakiso Natural coffees are picked, rinsed and sorted, and moved to the drying beds. Drying can take between 12 to 20 days depending on the weather.
The profile of Ethiopian coffees will vary based on a number of factors, including variety, process, and microregion. As a general rule of thumb, natural processed coffees will have much more pronounced fruit and deep chocolate tones, often with a bit of a winey characteristic and a syrupy body. Washed coffees will be lighter and have more pronounced acidity, though the individual characteristics will vary.
Ethiopia coffee facts:
Population (2020): 115 Million People
Domestic Consumption: 1.5 Million bags per year
Coffee Export: 1.5 Million Bags of 60 Kg. (132.29 lb.)
Cultivated Area: 400,000 Hectares (988,000 Acres)
-- Unwashed: October to March
-- Washed: end of July to December
Arabica Introduced: The birthplace of coffee. Oldest
recognized country of origin for uncultivated Arabica species.
331,130 (94%) Smallholdings (less than or equal to 2.47 acres)
19,000 (6%) Government
Washed: Sidamo, Yirgacheffe, Limu, Bebeka
Unwashed: Harrar, Sidamo, Djimmah, Lekempti (wild coffee
Botanical Varietals: Numerous indigenous cultivars.
About 50% of the coffee produced in Ethiopia is consumed there as the population has a rich coffee drinking culture, replete with ceremony and tradition.