Price range: 4,69 € through 65,55 € — or from Price range: 4,22 € through 59,00 € / month
Farm:
Shakisso/Chelchele
Notes:
fresh, Sweet, Citrus, Stone fruit
We’ve put this blend together to create the perfect summer coffee: light, fresh, and full of lively flavour notes. At the same time, we wanted to unite the best of two unique coffee areas in Ethiopia. Shakisso brings elegance, tea-like notes, and a story of passion for coffee, plus a strong focus on sustainability and local development. Chechele adds sweetness, complexity, and a velvety mouthfeel. At Chechele, a lot of work goes into securing the best cherries—among other things by paying extra for top-quality lots—and you can really taste it in this coffee.
Hario V60
Coffee: 32 g
Grind size: fine-medium
Water: 500 ml water 92-96°C (preferably filtered to remove limescale)
Time: Total brew time approx. 3.5 min.
Country: Ethiopia
Region: Guji, Yirgacheffe
Processing: Natural, Washed
Growing altitude: 1800–2200 masl
Coffee variety: Heirloom, Kurume, Welicho
Harvest: 2024
Roast: Light
Size: 1000g, 250g, 500g, 60 g
Farm:
Shakisso/Chelchele
Notes:
fresh, Sweet, Citrus, Stone fruit
We’ve put this blend together to create the perfect summer coffee: light, fresh, and full of lively flavour notes. At the same time, we wanted to unite the best of two unique coffee areas in Ethiopia. Shakisso brings elegance, tea-like notes, and a story of passion for coffee, plus a strong focus on sustainability and local development. Chechele adds sweetness, complexity, and a velvety mouthfeel. At Chechele, a lot of work goes into securing the best cherries—among other things by paying extra for top-quality lots—and you can really taste it in this coffee.
Hario V60
Coffee: 32 g
Grind size: fine-medium
Water: 500 ml water 92-96°C (preferably filtered to remove limescale)
Time: Total brew time approx. 3.5 min.
Country: Ethiopia
Region: Guji, Yirgacheffe
Processing: Natural, Washed
Growing altitude: 1800–2200 masl
Coffee variety: Heirloom, Kurume, Welicho
Harvest: 2024
Roast: Light
Size: 1000g, 250g, 500g, 60 g
This coffee brings together Shakisso from Guji and Chechele from Yirgacheffe in a harmonious whole.
From the Shakisso farm we meet Haile Gebre, who owns Shakisso farm. He doesn’t just have a passion for coffee and grow some of the best coffee in the region—he dreams big. Together with his friends Tesfaye (owner of Suke Quto) and Menno (founder of Trabocca), they’ve developed the area, created jobs for several hundred locals, and established schools.
From Chechele comes a coffee that started as one of our Selected coffees, but quickly earned a permanent place in the range after an overwhelmingly positive reception. At Chelchele, a lot of work goes into securing the very best cherries—among other things by paying extra for top-quality lots.
Where does the coffee sit on the flavor wheel?
About the origin
When two Ethiopian regions come together in a blend that strengthens the communities behind the coffee
Our coffee from Shakisso farm in the Guji region is an example of how working with local coffee farmers can create economic and social development. The farm is Rainforest Alliance and Fairtrade USA certified. There’s a strong focus on growing coffee with respect and care for the semi-forest that surrounds the 640-hectare coffee plantation.
A similar focus on partnership is found in our coffee from Chelchele in the Yirgacheffe region, where collaboration with small local coffee farmers helps ensure a market for the harvest and strengthens Ethiopia’s export opportunities. In this way, both coffees help create value further back in the value chain and support more sustainable development in the regions.
Only the best berries
The coffee is delivered by several hundred small coffee farmers, each growing small quantities and therefore bringing their cherries to the nearby washing station. Here, Chelchele handles all processing and export. To ensure high quality, extra is paid for top-quality lots, which you can taste in the finished coffee.
In the same way, Shakisso in Ethiopia works with great respect for nature and the surrounding environment. The farm is certified both organic and Rainforest Alliance, with a strong focus on sustainable cultivation and responsible production.
Together, they represent a production partnership where care for quality, nature, and local communities goes hand in hand.
We believe in light roasts
The final roast and the way you brew the coffee are crucial to great taste. Roasting to perfection also means recognizing and valuing the coffee farmers’ hard work. That’s why we roast our coffees gently, guided by a clear vision of how they should taste—depending on factors such as origin and processing. We believe in coffee’s unique characteristics and work every day to bring out its natural character. By roasting light, we preserve as many unique flavour notes as possible, and many will experience our coffees as floral and fruity. In contrast, a darker roast will most often taste more burnt. Light roasting also makes it harder to “hide” flaws in the coffee, whereas a darker roast more easily masks defects, if any are present. In short, price, quality, and roast level usually go hand in hand.
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