Sidama Shafeta Anaerobic Natural

Sidama Shafeta Anaerobic Natural

Raspberry, Rum & Raisin, Milk Chocolate, Tropical Fruit, Nectarine, Lemongrass

$32
Coffee grown at extreme altitudes in Sidama forests offers the quality and distinctive flavours that keep us coming back for more. Sidama Shafeta is our tropical fruit bomb of this year.

Cultivated by Bekele Kachara on his 10-hectare farm near Murago village in Southern Ethiopia, this naturally processed lot is a masterclass in ecosystem harmony and precise processing execution. The 96-hour anaerobic process pulls out a syrupy complexity that will shine, especially as espresso or filter.

Shafeta's luscious cup opens with intense tropical mango, pineapple and raspberry flavours, layered with crisp nectarine notes balanced out by a rich, smooth milk chocolate finish.

Brews Calling

Ratio: 1:2 
Dose*: 22g
Yield: 44g
Time: 30-34s
Temp: 95C

*If your basket size differs from our recommendations, please use the ratio to work out your custom recipe & play around with your grind setting to achieve a steady pour time.

Varietal
Owner
Country
Region
Altitude
Process
Ethiopian Heirloom; Dega & Kurume
Bekele Kachara
Ethiopia
Sidama, Bensa, Murago
2,100m
Anaerobic Natural

Body

Acidity

Sweetness

Roast Degree

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Shafeta is a testament to what happens when decades of Ethiopian tradition meet modern anaerobic precision in the processing. Bekele’s dedication to the land means he uses zero chemicals and zero pesticides—just pure, environmentally-conscious agriculture. Nestled within the natural forests of Sidama, Bekele intercrops his coffee trees with false banana plant. In the cool climate of high altitudes up to 2,100 masl, the cherries ripen slowly in its shade, developing their distinct flavour profile characteristic of Sidama coffees.

The pickers only harvest the deep crimson cherries at their peak of sugar content. When they get delivered to the washing station and density-floated, they undergo a rigorous anaerobic fermentation, sealed in oxygen-free containers for 96 hours. After processing, the cherries are placed on drying beds for 20 days of controlled drying shaded during peak sunlight hours. It is a slow, rhythmic process that requires constant turning by hand.

The anaerobic process unlocks intense tropical clarity of the cup, combined with a pleasant winey depth. It's the perfect contrasts for a smooth chocolate finish. If you're a fan of Ethiopian coffees like us, this one will fast become your favourite.

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