Sewda Shakiso

Processing
Anaerobic processed coffee is uncommon in Ethiopia, which makes this coffee really special. Anaerobic fermentation begins by immersing the cherries in water tanks to remove any low-density, unripe or damaged cherries. Once the floaters have been removed, the cherries are blanched with boiling water for one minute. This process is known as “Bourbon Blanching”. The cherries are then moved to airtight and temperature-controlled fermentation tanks until the pH level reaches 3.8, this can take up to seven days. During this period, the fermentation tanks are submerged in water to maintain a constant temperature between 15–18°C. The beans are rotated constantly to achieve homogenous fermentation.

The next step is to dry the cherries. The first drying process is fast drying until the moisture content reaches 35%. Followed by slow drying on raised African beds for circa 30 days, until they reach 12% moisture content. During this period, cherries are raised up at night to avoid condensation and moisture reabsorption. Finally, the cherries are rested in the warehouse for one month.

Sewda Washing Station
Located in the forested Guji region, the Sewda Washing Station serves 600 local farmers who deliver their cherries daily during harvest season. Ethiopian coffees are usually produced on small plots of land by farmers who also grow other crops. The smallholders deliver their coffee in cherry to the local washing station (processing centre), where it will be sorted, weighed, and paid for including a premium for high-quality selection.

The washing station estalished by Testi Coffee was named after the founder’s mother, Sewda. This washing station is Testi’s third washing station in the Guji area. Started in 2009, Testi’s founder Faysel Abdosh committed to supplying the specialty coffee industry with high-quality Ethiopian coffee.

Guji Region
The Guji region was considered part of the Sidama and eventually recognised as its own region in 2022. It has been the home of the Oromo people for centuries, and over the years many eastern Ethiopian people migrated to the region as part of government relocation programs. Like other parts of Ethiopia, the locals grow coffee and other cash crops as their main source of income. On average, the locals own four hectares of land to farm.

The Mormora river and its tributaries water the land and transform it into a fertile, lush land with deep, rich red soil. The high altitude as well as high-level trees that provide shade set up a perfect environment for coffee cultivation.

Although Guji was considered to be part of Sidama, coffee from this region has developed its distinct fruits, deep chocolate and light floral flavours that are different from Sidama and Yirgacheffee’s coffee. A later study found it is due to Landrace varieties native to the land, for example, the Badessa, Khudumi, Miqe, Sawa, and Wolichu varieties.