We’re pretty excited about this one. Shakiso Gigesa comes from the Danbi Uddo Kebele, just outside the town of Shakiso in Ethiopia’s Guji Zone — a part of the world we always love coming back to.

The coffee is grown by more than 500 smallholder farmers, working at seriously impressive altitudes of 1,800–2,100 metres. Most of the farms are small family-run plots, growing local heirloom varieties that have been part of Ethiopia’s coffee story for generations.

Once the cherries are picked, they’re depulped and left to ferment for 36–48 hours, with the water changed after 24 hours. From there, the coffee is washed clean in channels before heading onto raised African drying beds, where it takes its time — around 10–21 days — to dry.

It’s a simple, careful process, but one that gives the coffee plenty of time to develop its character.

The result is a proper expression of Guji: high-grown, carefully produced and packed with the kind of character that makes Ethiopian coffees so exciting to drink.

One for the filter, the V60, or just a very good morning.

Our October release is available online, in the roastery, and as part of the Discover Subscription.