This coffee is from the Shakiso Gigessa region in the Guji Zone of Ethiopia, grown at 1,800 to 2,200 meters altitude. It is a Grade 1 Organic coffee processed using the natural method at the Gigesa washing station, owned and operated by the Yonis family. The coffee offers flavor notes of black tea, stone fruit, jasmine, and honey. When pulled as a ristretto shot, it exhibits ultra-sweet green grapes and sugary jasmine with a honey-like body and clean finish.
Black Sheep Coffee Roasters was established in 2004 in Bishop, California, making it the first roasting company in the Owens Valley. Owner Peter Schultz sources through a direct trade model, having personally visited farms in El Salvador, Nicaragua, and Guatemala to build relationships with growers. The roastery organises its range into three tiers: the Adventure Series, the Golden Bean Series, and the Trad Series, with a portion of profits from the Fat Trout coffee directed to watershed conservation through the Friends of the Inyo nonprofit. The retail café caters to Bishop's community of climbers, fisher folk, and outdoor enthusiasts, serving espresso drinks alongside breakfast and fresh baked pastries.
