Ethiopia, Shitaye Mamo Shalo, Anaerobic

Region: Gedeb Woreda, Gedio

Producer: Adde Shitaye Mamo Shalo

Variety: Ethiopian Heirloom

Process: Natural Anaerobic

Altitude: 2090 MASL

Tasting Notes

Red fruits, dark chocolate, ripe strawberry

Origin Story

 In Worka Chelchele, a dedicated husband-and-wife team runs this exceptional single farm. Shitaye Mamo Shalo, a skilled female farmer and producer, is the mastermind behind this exquisite coffee. 

Located in the picturesque Gedeb woreda of the Gedio zone, the farm employs anaerobic yeast fermentation to enhance the coffee’s flavours. Only the finest cherries are handpicked from the 5-hectare farm and undergo meticulous floating to eliminate imperfections. They are then transferred to a fermentation tank with the yeast strain “Saccharomyces cerevisiae,” creating an enchanting anaerobic environment where CO2 interacts harmoniously.

After 9 days of fermentation, the cherries are carefully dried on raised beds for 25 days, ensuring the perfect moisture content. The result is a cup of coffee that embodies passion, precision, and uncompromising quality.