The source discusses an Ethiopian washed coffee identified with Shakisso, Udo Adama and the Guji region. It also uses a G1 designation. These details help identify the offering, but a grade label should not be treated as a guaranteed sensory score or a complete description of the producer's work. The source distinguishes Shakiso as a location within Guji, then examines a washed G1 example instead of treating every Shakiso coffee as a single profile.
Read the harvest, variety and processing information supplied for the actual lot. Floral language in the source gives a reference for exploration, while roast and preparation still influence how the coffee is experienced.
A measured recipe makes the first few cups easier to compare. Notice clarity, sweetness, acidity and finish as the drink cools rather than focusing only on a predicted flower note. Keep the bag information with those observations. This is a published-information profile, not an independent BeanScene cupping or a report of a visit to Shakisso.
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