Ethiopia - Sheka
Ethiopia - Sheka
Ethiopia - Sheka
Ethiopia - Sheka

Ethiopia - Sheka

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Origin: Ethiopia, Sheka (exactly here)

Process: Natural

Altitude: 2300 above sea level

Varietal: Heirloom 

Producer: Moplaco

Harvest: 2021/2022

Taste notes: clementine, nectarine, floral



The main characteristic of this coffee is its delicacy. Notes of mandarin and citrus invade the palate. The acidity is balanced and combines perfectly with the floral finish that this coffee leaves in the mouth. It is the perfect coffee to drink in a filter.



Uses 18 grams of dosage to extract 45 grams of final brew in a cup in 26 to 28 seconds.

Variables to take into account:

  1. TEMPERATURE: 92,5 C
  2. PRESSURE: 8.5 Bars
  3. MACHINE: La Marzocco Linea PB
  4. GRINDER: Mythos 1
  5. WATER: 70 ppm

For filter:

We use 20 grams of ground coffee and 320 grams of final water at 93C. We make three pours. The first one of 50 grams, we wait 30 seconds and we make two pours of 135 grams in a total time of 3 and a half minutes.

Variables to be taken into account:

  1. METHOD: Kalita/V60
  2. GRINDER: EK43
  3. WATER: 70 ppm 


It is a coffee traded through ECX, bought by MOPLACO for export. Moplaco buys this coffee as parchment coffee, so it is threshed, cleaned and sorted in their facilities. At the helm of the company since 2008 is Heleanna Georgalis, who is immersed in the third wave of coffee and cares first and foremost about the quality of the coffee she exports.

Heleanna continues her father's legacy, and claims to have a passion for this world where she can world where she herself can experiment in processes and have fun to see the results.

In Ethiopia, there are thousands of unexplored varieties and the ones that are known are still Heleanna emphasises this every time she talks about it.



Heirloom is a generic name meaning "ancient root". In Ethiopia there are thousands of unexplored varieties growing wild in the terroir. The variety is named after the area in which it grows and comprises the characteristic taste of the area. 

Ethiopia is the cradle of coffee, the varieties are specific to each area, scientists have recognised 37 varieties of which 34 are from a spontaneous cross (natural pollination) and 3 from an artificial cross (by the hand of man).

The processing of this coffee is natural.