Ethiopia Hadeso

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.

Cherry is selectively hand-harvested before being delivered to the 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.  

A very delicate cup, we're tasting classic Ethiopian flavors of black tea and meyer lemon, with a honeydew-like sweetness. 

Roast color: 131.4

Filter brewing notes: Peaking around 3-5 weeks of rest, this coffee can be brewed very flexibly. We prefer to grind finer with a brewing ratio around 1:17. Don't be afraid of longer contact times. This accentuates the honeydew and Meyer lemon. For more tea-like cups, grind coarser and reduce agitation. 

Espresso brewing notes: Best brewed 4-6 weeks out. Faster shots in the 24-28s range have been sparkling and clear. 6 bar, no pre-infusion. 


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