Ethiopia Sidama Shafeta Espresso Anaerobic Natural Coffee

About Ethiopia Sidama Shafeta Espresso

Ethiopia Sidama Shafeta Espresso is a bold, fruit‑forward espresso roast crafted to highlight the intensity and sweetness of anaerobic natural processing. This coffee delivers a rich, expressive cup with deep fruit complexity and a smooth, syrupy finish.

Perfect for modern espresso, milk‑based drinks and rich stovetop brewing.

Tasting Notes

Tasting: Vibrant Mango, Juicy Yellow Nectarine, Smooth Milk Chocolate.

This isn’t your grandfather’s espresso. The meticulous anaerobic processing develops a syrupy, tropical complexity that redefined what single origin espresso can be. Expect a vibrant, full‑bodied espresso with layered sweetness and long, lingering flavour.

Why You’ll Love This Espresso Roast

• Optimised specifically for espresso roast coffee
• Anaerobic natural process for bold fruit intensity
• Smooth, syrupy texture ideal for black or milk drinks
• Freshly roasted in Melbourne for maximum flavour
• High‑quality Sidama cherries selected for sweetness and clarity

Producer Story – Shafeta, Sidama Region

This lot comes from smallholder farmers in the Shafeta community of Sidama, one of Ethiopia’s most celebrated coffee‑growing regions. Producers hand‑pick ripe cherries and deliver them to local processing stations where fermentation and drying are carefully controlled to preserve sweetness and structure.

The region’s high elevation and cool climate allow cherries to mature slowly, developing exceptional flavour complexity.

To learn more about this coffee - read the story From Soil to Sip.

Anaerobic Natural Processing Method

• Whole cherries sealed in oxygen‑free tanks
• Controlled fermentation to enhance fruit aromatics
• Slow drying on raised beds
• Regular turning for even moisture distribution
• Finished to optimal stability and sweetness

This method produces a rich, expressive espresso with elevated fruit notes and a clean finish.

Espresso Brew Guide

To fully unlock the mango and nectarine notes of this anaerobic natural espresso, we recommend the following starting point. As always, feel free to tweak the recipe to your specific machine and taste:

• Dose: 22g 
• Yield: 45ml
• Time: 28–32 seconds

Tip: For more fruit intensity, run the shot slightly longer to increase extraction.

Origin Details

• Country: Ethiopia
• Region: Sidama, Bensa, Murago
• Producer: Bekele Kachara
• Process: Anaerobic Natural
• Varietal: Heirloom Ethiopian (Dega & Kurume)
• Altitude: 2100 MASL
• Roast Level: Espresso

Freshly Roasted in Melbourne

Roasted in small batches at our Ravenhall roastery, this espresso roast coffee is crafted to deliver maximum sweetness, balance and flavour clarity in every cup.