Introducing Ethiopian Shakiso Natural

We have lots of great coffees arriving at the moment, so many it fills me with the biggest excitement. It really is an exciting time, if not expensive for us buying all this stock.

All of a sudden some amazing naturals that I have felt compelled to share with you. This weeks in my mug is an amazing Natural from Costa Rica, sultanas, dried fruit, figs and prunes and super complex. why not watch it below

Next weeks in my mug is another natural, on different but crazy and crazy can be. so it means the third natural I have we wont see for a little while on in my mug so I wanted to share it here. In fact expect some more of these type of posts that if I don’t add it via in my mug, I’ll add them here.

Ethiopia Shakiso Natural

This coffee is grown in the town of Shakiso, located in the Gujii Zone of the Oromia Region in the Sidamo Province of Ethiopia.

Ethiopia is the birth place of coffee, and is the only indigenous place coffee grows. Some of the plant stock can only be found in ethiopia, and has the ability to offer some of the most amazing and diverse cup profiles. With this diversity comes some ends of the spectrum. I have tasted lots of very ordinary lots that I would never stock, and why Africa remains a tough place for us to find consistency and amazing coffee. But I have also tasted some of the most special coffees ever from this region, and Africa has the ability to show the non believers that coffee can taste of other things.

But every now and again something hits the cupping table thats a game changer, that reminds you why you cup everything. This one came as a huge highlight and one of the most exciting samples of this year, wow this is different.

Its a naturally processed coffee, and its full of character, a true natural for my tastes, some will love it, some will hate it, but all will have an opinion on it.

In the cup think floral, jasmine, pear, and buckets of red fruit (strawberry,red current,raspberry), and all just a little bit boozy, big flavours and lovely aftertaste. A huge cup that works super well in both brewed and espresso and very very well through milk.

Area: Shakiso, Region Sidamo
Farm: Mormora Coffee Plantation
Process: sun-dried, natural
Altitude: 1700–1850 m above sea level
Grown: in wild forest conditions
Sorted: hand-picking

You can buy it here and I suggest you do

About the author Has Bean steve

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  1. Hey there, Mr. Leighton. I absolutely love the blog, and even more so the podcast! I subscribed to it several weeks ago and am always eagerly looking forward to the latest episodes. Both are brilliant. Now that I’ve discovered your blog, I have even more to look forward to!

    Cheers, mate. And, remember—life is too short for bad coffee!

  2. Roland Gifford 3 July, 2011 at 7:49 pm

    Thank you for posting this. I’d be very interested to know which new coffees are special but probably won’t be an IMM coffee. I always have trouble choosing what to by in addition to my IMM subscription so this sort of post will help me a lot.

  3. Ohhh it will be an in my mug, just not yet as we have a few weeks lined up, so didnt want people to not hear about it (lots don’t subscribe but choose from the IMM videos)

  4. Roland Gifford 3 July, 2011 at 8:43 pm

    Having just ordered some, and some others, I’ll enjoy it twice 😉

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