This is a lovely coffee from the borderlands of Southern Ethiopia. Formerly part of the Sidamo region prior to 1995, the Guji zone was created in 2002 after neighboring districts split apart.

This coffee is from the Danbi Uddo neighborhood of Shakiso city, located within the Guji zone of the Oromia region. The 850 or so coffee farmers who contribute coffee to Testi Trading’s washing station grow it on just two to five hectares of land.

The coffee ferments for 36-48 hours with a 12-hour soak, and then spends around 11 days on raised beds drying prior to its long journey to Addis where it is dry milled, graded, and exported.


Another immaculate washed coffee from Ethiopia crosses the grading table. While the green coffee definitely exhibits the typical “longberry” shape seeds of Ethiopia, they appeared a little more rounded to me. Likely nothing more than a curiosity, though it may contribute to this coffee’’s screen size range, which is more tightly distributed than some of the other Ethiopian coffees we’ve looked at recently. With solid density and water numbers, this is a lot that should roast somewhat evenly. As seems to be the trend, the lower moisture and water activity digits combined with relatively high density may require a bit of heat through and after first crack.



In a lot of ways, this Ethiopia responded as I expected in the roaster. I got into a little trouble at the end of the roast. After first crack, this coffee developed color much more quickly than the Konga, and I ended up with a slightly darker than intended roast. While the coffee cupped well, it might have benefited from less time in the roaster after first crack.


For this roast, I decided to play with grind size. Using a Kalita Wave 185, I dosed 25 grams of coffee each for two different brews; one at ‘6’ and one at ‘8’ (both on the EK43). I preferred the coarse grind size, and you can see why down below in my table. The finer ground coffee was clearly overextracted – this is one soluble coffee!

Once again, we found an Ethiopian coffee that would work splendidly as a single origin espresso offering. The Shakiso Danbi Uddo does best above a 1:2 ratio of ground coffee to yielded espresso. Shorter yields brought out some very tart acids, and unpleasant grainy notes (rye and wheat). Big yields brought big rewards: thick florals, bright citrusy acids, and sweet cocoa. Go big or go home!

Origin Information

850 coffee producers organized around Testi Trading PLC
Indigenous heirloom cultivars
Guji Zone, Oromia Region, Ethiopia
October – December
1,800 – 1,950 meters
Fully washed and dried on raised beds

Background Details

This coffee is sourced from family-owned farms organized around Testi Trading PLC, a coffee mill located in the town of Danbi Uddo near the town of Shakiso whithin the Guji Zone of the Oromia Region, Ethiopia.  Coffee producers deliver their ripe cherries to the Testi Trading coffee mill station where the cherries are sorted and pulped.  After pulping, the beans are fermented for 36 to 48 hours and then washed.  The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process.  Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent.  Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.