Guji Shakisso Hadeso JARC varieties - Local Landraces Fully Washed

Origin: Ethiopia - Guji - Dambi Uddo

Farm:  Hadeso washing station

Altitude: 2100 m

Variety: JARC varieties - Local Landraces 

Process: Fully Washed

Hadeso is located in the Shakisso woreda, an administrative district in the Guji Zone of southern Ethiopia. The washing station sits at 1,850 metres above sea level, near the village of Hadeso, from which it takes its name.

The coffee comes mainly from farms located around Dambi Uddo, a local community in the Shakisso woreda, where coffee is grown at elevations reaching 2,100 metres above sea level.

At these elevations, cooler temperatures slow the maturation of coffee cherries, allowing sugars and acids to develop gradually. Coffee grows in nutrient-rich soils under the shade of native trees such as Birbira, Wanza and Acacia.

Farms are typically between two and five hectares, where coffee is cultivated alongside maize, enset and grains. Most farmers rely on traditional farming systems with little to no use of synthetic fertilisers or pesticides.

Around 500 smallholder farmers deliver freshly picked cherries to Hadeso during the harvest. Established in 2017, the station employs eight permanent staff members and up to 250 seasonal workers who receive and process the coffee throughout the season.

Hadeso is one of twenty washing stations owned and managed by Testi Coffee, a family-owned Ethiopian company founded by Faysel A. Yonis. Testi works directly with the farmers who supply the station, manages the processing of the cherries and exports the coffee.

Their experience in Shakisso, close relationships with producers and expertise in coffee processing have made Testi a recognised name in Ethiopian specialty coffee, and one we are particularly pleased to work with.

Varieties

This lot is largely composed of Kurume and Wolisho, alongside other JARC selections.

For many years, Ethiopian coffees were simply described as “heirloom,” a broad term that says little about the varieties farmers actually know, cultivate and propagate.

Kurume and Wolisho are two local landraces grown across Guji and southern Ethiopia for generations. Their history is not fully documented and each name may refer to a single variety or a broader family of related plants.

Kurume and Wolisho show distinct characteristics, both in the field and in the cup. Kurume produces smaller cherries and is often associated with a delicate, floral expression. When tasted on its own, it is often the variety we prefer.

Alongside these local landraces are JARC selections (varieties developed by the Jimma Agricultural Research Centre), selected from Ethiopia’s native coffee forests for their disease resistance, performance in the field and cup quality.

When farmers plant new trees or renew their farms, they may propagate seeds from trees already growing on their land or receive seedlings through JARC and its distribution partners, including exporters such as Testi.

As the company managing Hadeso and exporting this coffee, Testi works directly with the farmers who deliver their cherries to the station, helping distribute varieties adapted to the soils and growing conditions of Shakisso.

Local landraces and JARC selections often grow side by side, making it difficult to determine the exact varietal composition of a community lot.

This diversity is part of what makes Ethiopian coffee so rich. As varieties become better identified and documented, each year gives us the opportunity to source coffees with greater precision and a clearer understanding of what shapes the cup.

Process

Cherry is selectively hand-harvested before being delivered to Guji Hadeso washing station. At the washing station, cherry is sorted to remove damaged or underripe ones, then delivered to the pulpers to be pulped. The pulping process typically occurs within 6 to 8 hours after harvesting to prevent further natural fermentation. After pulping, coffee is fermented in tanks for 36 to 48 hours. During this process, water is frequently replaced. Once fermentation is completed, the parchment is thoroughly washed and is then graded in washing channels until the mucilage is completely removed. 

After washing, the parchment is delivered to raised beds to dry under parabolic shade net for 5 to 7 days until the moisture content reaches 11-12%. During this process, the parchment is regularly turned and hand-sorted to remove any defects, thus assuring a uniform quality.