Guji Shakiso Mormora

Producer: Fitsum Amde, Abenezer Asfaw / Originland Coffee

Farm: Shakiso Smallholders

Location: Mormora Village, Guji 

Variety: Wolisho

Process: Natural

Altitude: 2,000 masl

Roast: Medium

Notes: Blueberry, Jasmine, Orange and Earl Grey.

Wolisho, like Dega and Kurume, are varieties native to the Gedeo zone that reportedly originated from Yirgacheffe and through cross-country trading reached Guji. Wolisho trees are typically characterized as having larger leaves and cherries than Kurume, while Dega’s is in between. Following traditional practices, Shakiso smallholder farmers cultivate several varieties in small plots of land without artificial inputs, making the coffees organic by default

At harvest season, the head of household designates the trees which are ripe for picking — the ones with deep red cherries — and it is conventionally women, recognized to have the acumen for it, who lead in this task. Throughout, they take care not to strip the trees of leaves or harm any of the branches.

The cherries are then brought to the wet mill, like that of Fitsum Ande, who has developed a proficiency in natural post-harvest processing since 2017. At the wet mill, the cherries are pre-cleaned and sorted before being laid out on the raised beds to dry.

The critical challenge of natural processing lies in enabling only the desired flavors to develop in order for a high level of quality to be achieved. To do this, it is necessary for the lots to include only healthy, ripe cherries. Further, the cherries must dry evenly until the target moisture level is reached, in a process that takes between 10 to 12 days.

Facilitating both requires the keen attention and careful manual labor of the farmers who select and sort the cherries, and the washing station workers who monitor the moisture levels and carry out activities like turning the cherries over at regular intervals and covering them with the appropriate material in case of unfavorable weather conditions.

In this lot, the natural process gave way to an elegantly aromatic cup with complementary berry sweetness and vibrance of citrus.

FOR FILTER

COFFEE-TO-WATER RATIO: 1:15

COFFEE GRIND SIZE: Medium-Course (700-900 microns)

COFFEE AGE: 7-14 days, ideally

COFFEE DOSE: 17 grams

WATER WEIGHT: 255 mL

WATER TEMPERATURE: 86°C-88°C

TARGET BREW TIME: 02:30 - 03:00

FOR ESPRESSO:

DOSE: 18 to 20 grams 
YIELD: 34 to 40 grams 
TIME: 22 to 26 seconds
RATIO: 1:1.8 to 1:2
TEMPERATURE: 88°C - 90°C


MILK RATIO SWEET SPOT:

DOSE

90ml cup: 18-20 grams
120ml cup: 18-20 grams
150-180ml cup: 18-20 grams
210-240ml cup: 18-20 grams
YIELD

90ml cup: 40 mL (split shot)
120ml cup: 20-24mL
150-180ml cup: 22-28mL
210-240ml cup: 30-32mL
TEMPERATURE: 88°C - 90°C