Guji Shakiso Geisha Anaerobic ‎
Origin and Terroir: ‎
This coffee originates from the Guji Zone, located in the Oromia Region of southern Ethiopia—a country traditionally considered the birthplace of Arabica. ‎
Guji is renowned for its favorable natural conditions for cultivating high-quality coffee, including a high-altitude tropical climate, fertile volcanic soil, and abundant rainfall. Coffee plantations in this region are often situated at altitudes exceeding 1,500 meters above sea level, with temperatures typically ranging between 15°C and 24°C. ‎
The temperature fluctuations between day and night, the unique soil characteristics, and the slow maturation of the coffee cherries create ideal conditions for the development of a complex aromatic profile in the beans. ‎
In 2002, Guji was designated as a distinct administrative coffee zone. Today, the region possesses a recognizable terroir that sets its coffee apart from that of other areas within Oromia. ‎
This lot consists of the Geisha variety, grown at an altitude of 2,095–2,122 meters above sea level. This high elevation fosters the slow ripening of the cherries, allowing for the development of a complex flavor potential. ‎
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Processing Station: ‎
The Guji Shakiso Washing Station is located in the Shakiso District, within the Guji Zone of the Oromia Region, Ethiopia. ‎
The station handles post-harvest coffee processing—specifically anaerobic fermentation—which allows for the shaping of the beans' aromatic and flavor profiles. Processing — Anaerobic Fermentation ‎
The process begins with the harvesting of ripe coffee cherries. For anaerobic fermentation, the uniformity of the raw material is particularly important, as the degree of ripeness determines the concentration of sugars, organic acids, and other substances that participate in microbiological processes. ‎
After harvesting, the cherries are transported to a processing station, where they undergo initial sorting. Ripe cherries are selected, while unripe, overripe, damaged, or otherwise defective ones are removed. ‎
The prepared cherries or beans are then subjected to anaerobic fermentation—a process that takes place in an environment with limited oxygen exposure. Depending on the specific protocol, either whole coffee cherries or depulped beans (parchment coffee) are used. ‎
The coffee is placed into airtight tanks or specialized fermentation vessels, which restrict contact with the outside air. Under these conditions, the activity of microorganisms—specifically yeasts and bacteria—shifts, altering how they break down natural sugars and other organic compounds. ‎
During fermentation, various metabolites are produced, including ethanol, organic acids, and carbon dioxide. The balance of these substances depends on factors such as temperature, the acidity of the environment, the composition of the microbial flora, the duration of the fermentation, and other technical parameters. ‎
This controlled fermentation environment shapes the flavor and aroma profile of the final coffee, creating the potential for distinct fruity notes, complex acidity, and a multifaceted aroma. ‎
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