Nestled in Ethiopia's renowned Guji zone, the Shakiso Adola coffee-growing region is celebrated for producing exceptional specialty coffees at elevations between 1,900 and 2,150 meters above sea level. This high-altitude terroir, combined with fertile volcanic soils and ideal climatic conditions, yields coffee beans with vibrant acidity and complex flavor profiles. Over 1,500 smallholder farmers cultivate coffee across this region, each managing an average plot of 2.5 hectares, showcasing a community-driven approach to sustainable agriculture. The coffees from Shakiso Adola are processed using both traditional washed (wet) and natural (dry) methods, offering distinct cup characteristics – the washed process delivers clean, floral notes, while the natural process emphasizes bold fruitiness and sweetness.