Ethiopia Natural Hirut Shallo

Peach, mango + papaya

Hirut Shallo grows coffee on 5.2 hectares of land in Yirgacheffe, one of 8 woredas, or districts, that together make up the dense and competitive highland zone of Gedeo. Her farm is considered very large for this area, where half a hectare is the norm. The vast majority of coffee processing in Ethiopia is centralized due to complete lack of infrastructure or efficiencies at the farm level, but larger plots like Hirut’s allow for greater personal control. 

There are precious few single-farm coffees available from this part of Ethiopia these days. Hirut Shallo started processing and marketing her own coffee in 2019. She runs the farm together with her husband and four children, all of whom contribute to the farm’s growth. 

This lot is Hirut’s entire specialty crop, harvested with the assistance of about seven workers, sorted for consistency, and sundried on her property on raised beds for about three weeks. We are beyond thrilled to share it with you!

The Ethiopia Natural Hirut Shallo, sourced by Linea Caffe, represents the distinct profile of the Yirgacheffe region. Produced by Hirut Shallo, this lot utilizes the natural process, a method where the coffee cherry is dried intact around the bean. Generally, natural-processed coffees are known for their heavier body and pronounced fruit-forward characteristics, often exhibiting intense sweetness and complex acidity.

In this specific offering, the cup profile highlights vibrant tropical notes of peach, mango, and papaya. These flavors align with the bright, fruit-centric qualities frequently associated with high-quality Ethiopian coffees. To better understand how these specific descriptors fit into the broader spectrum of coffee tasting, you can reference the flavor wheel. This coffee serves as a compelling example of how regional terroir and traditional processing techniques converge to create a unique sensory experience, showcasing the depth and variety found within the Yirgacheffe landscape.