Guji and Odo Shakiso

Guji is a zone in southern Ethiopia, south of Sidama, where coffee is grown at high altitude by smallholders. Odo Shakiso lies in the Shakiso area of Guji. Quo lists this lot as coming from the Mancity farm, grown by the Dimtu producers. It is Heirloom coffee processed as a natural: the cherry is dried whole before the fruit is removed, which carries more sweetness and fruit into the bean than washing does.

About Quo Coffee

Quo is a small roastery in the old customs house by the guest harbour in Skärhamn, on Tjörn north of Gothenburg, roasting on a Loring S15 Falcon. It buys on long-term relationships and was one of the first partners in Belco’s programme to ship green coffee to Europe by sail. Most of its range is roasted for filter, with a more developed roast for its espressos.

Brewing it

A good starting point is 18 g in and 40 g out in 28 to 32 seconds at around 93 °C, then adjust the yield by taste: longer if it is sharp, shorter if it tastes thin. Naturals can clump in the grinder, and breaking those clumps up before tamping gives a more even extraction. A needle distributor such as the Normcore Planetary Needle Distributor V3 does this in a few seconds. Rest the beans at least seven days off roast before pulling shots.

Coffee details