Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesShakiso
Guji · Ethiopia

Shakiso

Natural, grown at 2100 masl

Roasted by Backyard Coffee

Stock not confirmed
RegionEstimated
Get this Coffee
Experience the Coffee Story

Details

RoasteryBackyard Coffee· Frankfurt am Main, Germany
Region & CountryGuji, Ethiopia?
Producer—
ProcessNaturalDie natürliche Aufbereitung unterstreicht die komplexen Aromen dieses Kaffees✓
Harvest—
Altitude2100 masl?
Varieties—
RoastEspresso✓
Tasting notesraw sugar, jasmine, citrus, slightly fruity✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • raw sugar
    Green/Vegetative › Raw
  • jasmine
    Floral › Jasmine
  • citrus
    Fruity › Citrus
  • slightly fruity
    Fruity

Supply Chain

  1. Region & Country

    Guji, Ethiopia

  2. Roastery

    Backyard Coffee

  3. Coffee· viewing

    Shakiso

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarShakiso AethiopienShakiso (Special Prep)Ethiopia Guji Shakiso WesiEthiopia Yaye CherichoBookkisa Natural, Guji, EthiopiaBookkisaSimilar flavour profileraw sugar, jasmine, citrus1922Same processNatural7627From the same originEthiopia3749More from this roasterBackyard Coffee18 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude2100 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability