Shakisso - Decaf from Ethiopia

No caffeine, lots of character. This water-decaffeinated coffee from production shows fruity and chocolatey notes. We roasted it to taste great as a strong filter coffee or as an espresso.

Shakisso - Coffee Info

Flavor: Blackberries, Gingerbread, Chocolate

Bean Origin: Shakisso Washing Station, Guji, Ethiopia

Producers: Haile Gebre and various smallholder farmers

Varieties: Ethiopian Landrace (Arabica)

Post-harvest process: Washed

All our coffees are sold as whole beans.

How we would prepare the Shakisso

Our David & Michel developed and optimized the recipe with the following equipment:

Water: Total hardness 5 °dH , Alkalinity 3 °dH

Grinder: DF 64 Gen 2

Grind Size: 17

Why does Shakisso taste the way it does?

Ethiopian coffees always stand out from the crowd. The coffees are often floral, fruity, sometimes tea-like, or very berry-like. At the Shakisso station, the coffees are washed and dry-processed - this coffee was depulped and fermented underwater, then washed. This preserves its delicate, slightly stone fruit notes. Afterwards, it was decaffeinated with water by Swiss Water in Vancouver, which gives it a gingerbread-like character.

Tell me more about the Shakisso Decaf

The coffees from the Shakisso station have cult status. Over the past two decades, Haile Gebre has made a significant contribution to the Guji region's reputation for delicate coffees. We've known the coffees from the Shakisso station for a long time; they repeatedly appear at barista championships.

Why did we buy the Shakisso?

We are fans of decaffeinated coffee and would like to add more decafs to our range in the long run. The Shakisso is only available in small quantities so that we can get a feel for how you like the coffee. Decaffeinated coffees are currently receiving much more attention than before, and this helps to make them more exciting.

How do we roast this coffee?

As a 15kg batch on our 30kg roaster. We roast the coffee in 11 minutes with a development time of just over a minute. We choose a roast level that suits both a strong filter and a delicate espresso.

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