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The Shakisso farm can be found in the Guji zone of Sidamo in Ethiopia and has been fully organic-certified since it was founded by Haile Gebre in 2001. The land is over 640 hectares and has its own nursery farm where new coffee seedlings are planted. Ten permanent workers control coffee production throughout the year but during harvesting, Shakisso employs around 300 pickers who hand-pick the ripe cherries. As well as producing coffee, Shakisso works with a number of specialised farmers in the area who are at a higher altitude. Our founder Menno has a close relationship with Haile. Together they have worked to upgrade the quality and quantity of coffee on his farm. Haile even regards Menno as family: the father of seven daughters calls Menno ‘his son’. We’ve bought this high-quality decaffeinated coffee from the Shakisso farm for several years now. Thanks to the unique CO2 decaffeination process that retains most of the coffee’s natural flavours, most people can’t believe it’s a decaf. Also because we only use a fresh harvest: most coffee companies use old or leftover green coffee beans for their decaf.
Origin: Ethiopia Guji,
Region: Sidamo Shakisso
Processing method: Washed
Variety: Ethiopian Heirloom
Altitude: 1800 - 1930 Metres
Dose: 19 grams
Extraction time: 27 seconds
Shot weight: 40 grams
Dose: 15 grams
Water: 250 grams at 96 degrees
Procedure: 30 seconds bloom with 50 grams of water, fill up with water to 250 grams
Total extraction time: 2.30 minutes