Decaffeinated Ethiopian Shakisso Farm One Roast
Decaffeinated Ethiopian Shakisso One Roast
Thanks to Osher and Shaun for encouraging me to get a bit more diversity in our decafs this year.
After a 5 year break, we have secured a few bags of decaffeinated Shakisso from our friends at Trabocca. You might have read a little thing I wrote about Menno Simmons and Tesfaye Bekeley (from Suke Quto) a few months back. The groundwork that Trabocca has done in Ethiopia for the good of the world of coffee (the whole supply chain) is arguably beyond what other companies have done.
Shakisso Decaf is back!
Historically, Shakisso has been one of our Ethiopian-washed coffee highlights. Everything fresh, sweet, and lemony as you could hope for without any other distracting flavours that sometimes one has to look past. Putting a decaf “out there” as a filter or one roast is an exposing thing to do as well. I am not going to pretend that this coffee is a perfect decaf. True to Shakisso’s classic profile, it is lemony but in 5 years, we have had a revolution in decaf.
Farm: Shakisso Farm
Producers: 320
Region: Guji zone, Oromia region
Processing: Washed (in Ethiopia) before being C02 decaffeinated in Europe.
Variety: Mixed heirloom varietals
Altitude:1800 M.A.S.L.
Harvest time: November to February
Roast: One Roast
Cup profile 🍜
Aromatics: Lemon Tea| Body: Creamy | Acidity: Lemon Curd|
What a difference a roast makes. Lemon curd sweetness, a little creaminess in the body, a little black tea, and a little panela (sugar cane) like sweetness on cooling. If you are looking for it there is a touch of co2 processing and a hint of salt. Overall a sweet lovely decaf. On the final pass, any whiff of decaf has gone. I think of this as end-to-end citrus, a nice brew.
Basic Starting Recipe: 60g per liter.
Espresso
Without sounding lazy, I started this brew off with my normal recipe of 1:2 for milk-based and 1:265 for espresso.
In English: 17g of coffee -34 ish for milk-based and espresso 17g into 45-50g of espresso liquid.
Milk-based drinks were/ are like lemon shortbread up to 8oz. If you are going to make more milk-based drinks I might be tempted to increase your brew temp from 93.5 (my go-to) to 94.5
The espresso is delicate, sweet, lemony (surprise!) and clean.
The Shakisso Story.
The history of Haile, who experienced upheaval at the age of 10 from the family coffee-smallholding. Proved his intelligence by working in various capacities. You can read the whole story here. Like Tesfaye Bekeley, Haile, instinctively was driven back to his roots although not where he started. There is a video here of “The Godfather of Guji” here.
Feel free to share your brews with us @Jamesgourmetcoffee