Guji Zone, Ethiopia | Natural Process Dasaya (Purple Wind Chime) G1 Local Heirloom Varieties

Ethiopia Guji Zone | Natural Process Dasaya Local Heirloom Flavor Profile

Dasaya in Ethiopian language is Dawala Samayawi, which means purple wind chime! True to its name, this coffee continuously evokes images of purple and blue fruits during tasting, filled with pink-purple sweet bubbles. The rich, sweet aromas of blueberries, grapes, and other fruits are tantalizingly juicy, while the intoxicating violet floral notes and the slightly lavender-scented cool finish, like the clear sound of wind chimes, add a refreshing and wonderful character to this passionate natural process coffee.

Regional Information

Ethiopia's administrative divisions are organized into four levels, arranged from largest to smallest as Region, Zone, woreda, and kebele. Most coffee bean names follow this naming convention. The Guji-Shakisso we're introducing today is located southeast of the renowned Yirgacheffe region, administratively belonging to Oromia Region → Guji Zone → Shakisso woreda, representing a regional source of coffee beans.

Just as Yirgacheffe became widely known after achieving fame and thus became an independent producing region, Guji was established as an independent region by ECX in 2010 due to its superior geographical location and cup profile. Shakisso (sometimes transliterated as Shakiso) is the most attention-grabbing micro-region within the Guji zone, located directly southeast of Yirgacheffe, with an average altitude above 1,800 meters. The fertile black soil (Vertisol) and significant day-night temperature differences provide all the ideal terroir conditions for producing high-quality specialty coffee. Local coffee production almost entirely comes from individual small-scale farmers. During harvest season, they pick fully ripe red cherries from nearby trees and deliver them to processing stations, where they are placed on well-ventilated African raised beds to control temperature and fermentation. After pulp removal, moisture content is reduced to between 11.5%-12%. When post-processing and resting are complete, export is handled through the bidding system of the ECX Ethiopia Commodity Exchange, where local exporters or international buyers compete to find their desired coffee beans.

In recent years, the most attention-grabbing region in Ethiopia has undoubtedly been Yirgacheffe. While Guji-Shakisso is less well-known than Yirgacheffe, following the 2015 trend of soaring Yirgacheffe prices, international specialty buyers turned to search for other neighboring regions such as Sidamo, Limu, Jimma, and more. Many potential regions and producers were successively discovered, such as the previously introduced Limu Gera and Jimma Agaro Yukro, both of which are excellent specialty coffee beans.

Guji-Shakisso coffee actually possesses quite distinctive characteristics, and the coffee produced has repeatedly garnered market attention. Ninty Plus's legendary bean Nekisse, launched in late 2009, originally meant "nectar from Shakisso," with both its origin region and name derived from Shakisso. Another coffee from the same Shakisso region, Derar Ela by Level Up, also received high praise from Taiwanese industry professionals last year and achieved an excellent score of 95 points in Coffee Review's April 2014 evaluation.

Coffee Details

Country: Ethiopia

Region: Oromia Region

Zone: Guji Zone

Woreda: Shakisso Woreda

Altitude: 1,900 – 2,100 meters

Variety: Ethiopian Heirloom

Annual Rainfall: Approximately 1,500 - 2,000 mm

Processing Method: African raised bed natural process

Cupping Notes

The dry aroma presents intense berry fragrance and wine-like notes. Upon first sip, powerful strawberry and blueberry flavors accompany violet floral aromatics. In the middle to late stages, passion fruit, peach, and grape juice flavors emerge. The finish offers a lavender-like cool sensation, with a dense, smooth mouthfeel and full, juicy flavors that come highly recommended.

Recommended Brewing Method

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee. First pour 25g of water for a 25-second bloom. Second infusion to 120g, then pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

Brewing Analysis

This method uses a three-stage pouring technique to clearly define the front, middle, and back flavor characteristics of the coffee. Because the V60 has numerous ribs and drains quickly, the pause during pouring helps extend the extraction time.

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