Shakiso is a unique district in Guji Zone where much of the coffee grows in semi-forest conditions — under the natural canopy of indigenous trees with minimal human intervention. This wild-grown character produces coffees with a distinctive terroir signature.
The district sits at slightly lower elevations (1,800–2,100m) than Uraga or Hambela, which gives Shakiso coffees their characteristic fuller body and rounded acidity. The rich, dark volcanic soil — enriched by millennia of forest decomposition — imparts a mineral complexity and creamy mouthfeel.
Shakiso's coffee culture is deeply rooted in traditional farming practices. Smallholder families manage coffee plots within the forest ecosystem, maintaining biodiversity while producing specialty-grade lots that reflect the untouched character of Ethiopia's coffee forests.
