Ethiopia Shakiso Fermented Coffee Beans

Ethiopia Shakiso Fermented Coffee Beans

Ethiopia Shakiso Fermented Coffee Beans spend four days fermenting as whole cherries before they dry. That is a long window, and you taste it. Red berries arrive jammy rather than fresh, with a fuller body than most heirloom Ethiopians carry.

Features and Benefits

The four-day aerobic fermentation runs with oxygen present rather than sealed off. Sugars break down further and the fruit concentrates. The result is a fermented sweetness that reads as jam rather than as fresh berry.

Additionally, growing runs from 1,900 to 2,200 m in semi-forest conditions. That is high even for Guji. Shade from the forest canopy slows ripening further, and the two effects together build the body this cup has.

Plus, the acidity is rounded rather than sharp. A long ferment softens the edges that a high-altitude Ethiopian would otherwise bring. That makes it an easier introduction to fermented coffee than a sharper anaerobic lot.

Product-Specific Use Cases

This suits a Jebel Hafeet morning or an Al Wathba camp where you have a filter setup and half an hour. It is also a good bag to pour for someone curious about fermented coffee, because the jammy sweetness is easy to like on first taste.

Technical Specifications

A four-day fermented heirloom lot from Shakiso, in 250 g and 500 g bags.

• Origin: Ethiopia, Shakiso, Guji zone
• Varietal: Heirloom, 100% Arabica
• Process: Aerobic fermentation, four days, dried on raised beds
• Elevation: 1,900 to 2,200 m
• Tasting Notes: Red berries, jammy sweetness, fermented fruit character
• Body and Acidity: Fuller body, rounded acidity
• Recommended Brewing: Filter, espresso
• Net Weight: 250 g or 500 g

Why Buy at Trekaline

Order Ethiopia Shakiso Fermented Coffee Beans from Trekaline. Free shipping on eligible orders, hassle-free returns and fast UAE dispatch. Fermented lots change noticeably with age, so a locally roasted bag beats an imported one here.