Ethiopia Woreda Odo Shakiso Gold Label

Ethiopia Woreda Odo Shakiso Gold Label

chocolate cherry • green tea • kiwi
Regular price$29.14
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Shipping calculated at checkout.
Bag Size
Grind Level
  • roasted & shipped the same day
  • In stock, ready to ship
  • Inventory on the way
Grind Levels Explained

Proper coffee extraction is critical for achieving that perfect cup at home. Grind size is one of the few ways to be able to directly affect that extraction rate.

In addition to whole coffee beans, we currently offer 3 different coffee grind levels:

Coarse (Think sugar in the raw, maybe more coarse)
Recommended for

  • Chemex Brewer
  • French Press
  • Cold Brew

Medium (Slightly coarser than table salt)
Recommended for

  • Any flat bottom brewer
  • Kalitta wave
  • Cloth filters

Fine (Slightly finer than table salt)
Recommended for

  • V60 pour overs
  • Typical cone filter coffee pots
  • Aeropress

If you're interested in ground for Espresso, choose fine and mention something in the order comments.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

In the Cup:

This Ethiopian natural processed coffee thrives between the lines. A light body and hints of floral notes reminiscent of jasmine tea set the stage for a wide array of various acidities. As it cools, the overwhelming sweetness of a chocolate-covered cherry comes to the forefront, making this cup an incredible journey of what a natural process coffee can offer. The majority of natural process Ethiopian coffees we’ve had have been a consistent fruit-forward flavor; this new Ethiopian lot we’ve received has that and then some.

Smallholder Farms

This coffee is farmed in Dambi Uddo, Ethiopia, and then brought to be processed in a privately run mill in Woreda Odo Shakiso, Western Guji. In this area, it is very common to see coffee intercropped with other fruits and vegetables. This coffee was dry processed, which is the oldest type of processing method still used today and takes meticulous preparation. The coffee has to be spread to a layer depth of only a few centimeters, no more, to allow airflow. The coffee is turned hourly, or even more frequently, in order to facilitate even drying and keep the coffee from molding. It's not difficult but requires constant attention. Workers continually pull out lower quality coffee in the form of physical defects and coffee that was not harvested at peak ripeness in order to cultivate Grade 1 quality.