Shantawene Anaerobic - Ethiopia Filter

Cupping Score: 90

This intensely sweet coffee from Gatta Farm in Ethiopia is a syrupy, tropical fruit bomb that showcases the best of Ethiopia coffee, and the processing skills of Assefa and Mulugeta Dukamo Korma and their team.

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    Flavours
    Mango, Blueberry, Strawberry
    Sample Brewing Method
    16g coffee to 250g water, medium grind size, in about 2:30 minutes.
    ABOUT THIS COFFEE

    Character
    Ethiopia is the birthplace of coffee. There are between six and ten thousand coffee varieties. In most cases, Ethiopian coffee is sold as heirloom coffee because there are no genetic tests that would allow buyers to distinguish the varieties. Cross-pollination occurs in the wild, which is why the term "Ethiopian Heirloom" exists as a collective term. This coffee has been processed naturally and impresses with a particularly fruity flavour profile.
    Variety
    Heirloom
    Processing
    Anaerobic Natural
    Altitude
    2100 masl
    Fertilization
    organic
    Harvest year
    2021
    Harvest time
    Okt-Jan
    Soil type
    Clay and Sandy Loam
    Shade type
    Forest
    Wet mill location
    Gatta Drying Station
    Drying time
    ca. 10 days
    ABOUT THE FARM

    Farm name
    Gatta Farm
    Location
    Shantawene, Sidama
    Farmer name
    Assefa & Mulugeta Dukamo Korma
    About the Farm
    The Gatta farm enjoys organic, UTZ and Rainforest Alliance certifications.
    Producer type
    Family Business
    Farm size
    32 hectares
    Age of farm
    since 2008
    Number of varieties planted
    Heirlooms
    Other varieties planted on farm
    several
    PROD_ATTR_KAFFEEBLTEZEIT
    Jul-Jun
    PROD_ATTR_WEITERE_FARMPRODUKTE
    none
    Prizes
    Cup of Excellence
    Length of relationship
    new partner
    19grams - BLOODY GOOD COFFEE
    About this coffee

    Shantawene Anaerobic is an extremely complex coffee: the rich and intense flavour profile is due to the extended fermentation, as the cherries are completely fermented, this increases the fructose content during processing so that the beans later develop the complex, sweet and exciting profile: We taste the sweetness of caramel, tropical acids and a rich intense mouthfeel. Our roasters describe the finish as tropical-complex.