This coffee is a great opportunity to see what arabica actually tastes like. You know, when it is grown in a balanced eco-system, not far from it's origins, carefully picked and slowly fermented then dried in the sun.

The amount of skilled work and knowledge that goes into producing such a beautiful cup of coffee is difficult to communicate. It's a human endeavour that is the result of a very long chain of human knowledge, working closely with the raw materials mother nature has provided.

There is very little daylight, flavour wise, between coffees like this and others that costs 4 times as much.

A delicate and complex aromatic dance of florals, vanilla, fruity (strawberry) and honey like aromas. An acidity balance that reminds us of what we love about ripe fruit.

Owner: Shashemo Dukale

Farmers : 200 different producers located around the Shamatanto processing station

Area: Sidama

Species: Arabica

Varieties: Herloom

Process: Whole fruit dried

Drying: Drying beds

Altitude: 2,250 - 2,280 m

Harvest type: Manual

Exporter: Rad Best Trading

Importer: Belco

Moisture content of green coffee at time of purchase: 10.4%

This lot comes from the Shamatanto processing station, established in 2023 by Shashemo Dukale and supplied by 200 smallholder farmers. Grown at over 2,200 meters, the cherries are hand-picked and naturally processed to preserve their vibrant, fruit-forward character.

Sourced from Arbegona Woreda, specifically Shementato Kebele, this exceptional coffee is processed at the Station, situated at an elevation of 2,240 meters above sea level. The station is equipped with 60 drying beds and is dedicated to producing both Natural and Anaerobic Natural processed coffees.

The cherries used in this lot are of outstanding quality—well-ripened with rich mucilage content, ideal for premium processing. The coffees are collected from over 200 committed out-grower farmers, whose farms are located between 2,250 and 2,280 meters above sea level. These high-altitude farms are home to young coffee trees, which contribute to the profile.

The production follows Sidama’s agro-ecological systems, where the enset (false banana) and coffee trees play a central role in the farming landscape. The varieties present include Zipa (74158) and other unidentified heirloom cultivars.

After careful selection, the cherries are fermented in GrainPro bags in a cool place for five days. The fermented cherries are then spread out on drying tables for three to four weeks. The cherries are covered at night and during the hottest hours of the day, between 12 and 3 p.m., on sunny days.

Filter brewing

Ratio 1:17
15g of ground coffee
255g of water (between 92-99°C depending on the brewing machine)

The brewing device is not very important; we use Orea porcelain for its fast flow rate and design.

The most important thing is to grind fresh the coffee and use water with low total hardness and low alkalinity content.

Espresso

If you have professional-quality equipment, you can make a delicious espresso with this coffee.
Aim for a beverage ratio of 1 to 3 and enjoy!