ETHIOPIA, Marshashu Abdi, Shakisso

Producer: Marshashu Abdi. 

Growing altitude: 1900-2200m above sea level.

Botanical variety: E. Heirloom.

Process: Washed.

Tasting notes: Syrup, jasmine, peach, lemon, bergamot flavours.

Roast date: 8 August, 2025

In the misty highlands of Ethiopia’s Guji zone, between 1,900 and 2,200 meters above sea level, lies the Shakisso district, a region as renowned for its breathtaking landscapes as it is for producing some of the world’s most expressive coffees. This is where Marshashu Abdi calls home.

Marshashu isn’t just a producer he’s a connector. Collaborating with hundreds of smallholder farmers, each tending 2–5 hectare plots, he brings together a vibrant community dedicated to quality, sustainability, and tradition. Together, they cultivate heirloom coffee under the canopy of native shade trees like Acacia and birbira, nurturing biodiversity and protecting the delicate balance of the ecosystem.

The region’s altitude, coupled with cool night temperatures ranging between 9–24°C and dry harvest conditions, creates the perfect environment for slow cherry maturation. This extended ripening phase concentrates sugars within the fruit, resulting in denser beans and more complex flavours in the cup.

But it’s not just nature at work—it’s the people, too.

After handpicking at peak ripeness, the cherries are delivered for processing. Fermentation takes place in concrete tanks over approximately 36 hours, gently breaking down the fruit’s outer layers. Then, through careful manual rinsing, the beans are cleaned of any remaining mucilage before moving to raised African beds for drying, typically 7 to 14 days depending on the weather.

Drying isn’t a passive process. Teams of workers meticulously tend to each bed, turning the parchment beans throughout the day and removing any defects by hand. It’s a daily ritual of care and precision—ensuring the final cup reflects the full potential of its origin.

The result is a washed coffee that is delicate, expressive, and brimming with character. Expect floral top notes—jasmine or apple blossom—layered with juicy stone fruit, crisp citrus, and a sugarcane-like sweetness. A silky tea-like body completes the experience.

But this coffee tells a story beyond taste. It’s a narrative of ecological mindfulness and community stewardship. Marshashu and his collaborators champion sustainable practices—using organic waste composting, promoting soil health through effective microorganisms, and mentoring farmers in fermentation hygiene and environmental care.

In doing so, they’re not just producing exceptional coffee. They’re sustaining livelihoods, preserving ecosystems, and reimagining what ethical coffee can be.

From the cool highlands of Shakisso to your cup, this washed coffee is a celebration of terroir, tradition, and transformation. It’s a flavour journey—but also a gentle reminder: when nature, community, and craft are in harmony, something truly special happens.