Filter Coffee

Sidama G1 Shanta Golba, Ethiopia, Natural

Regular price

$19.00

Sale price

$19.00

Regular price

Sold out

Unit price

/per 

Orange, raisin and chocolate

Weight 200g 1kg

Quantity - +

200g 1kg

Error Quantity must be 1 or more

Add to cart

Adding product to your cart

COFFEE PROFILE

The Shanta Golba Washing Station has produced a lovely expression of a Natural processes Heirloom this harvest. It has a wonderfully focused sweetness and structure to the body, presenting a strong, chocolate profile that is supported by fruity notes like orange and raisin.

TASTES LIKE	Orange, raisin and chocolate
ROAST	Filter

Story

Shanta Golba, situated in the Bensa district of Ethiopia, operates at elevations between 1,950 to 2,500 meters. This Washing Station is a vital hub for over 1,200 smallholder farmers who cultivate coffee alongside crops like enset, bananas, and oranges under the canopy of indigenous shade trees. The coffee from Shanta Golba is celebrated for its high quality, often exhibiting bright acidity, caramel sweetness, and floral aromas.

The station employs traditional Washed processing methods, meticulously sorting ripe cherries, particularly from the middle to end of the harvest, to ensure the highest quality. The cherries are then dried on raised beds for about 18 days. This careful attention to detail in processing highlights the unique characteristics of the coffee, making Shanta Golba's offerings stand out in the specialty coffee market. Through its commitment to quality and sustainable practices, Shanta Golba supports the livelihoods of the local farming community while preserving the rich coffee heritage of the region.

PRODUCER	Shanta Golba Washing Station
REGION	Bensa, Sidama
VARIETAL	Heirloom
PROCESS	Natural
ALTITUDE	1950-2500 masl

Origin

Bensa, Sidama, Ethiopia

The Sidama region of Ethiopia, a cornerstone of the world's coffee heritage, is renowned for its exceptional Coffea arabica cultivation. Nestled within the Great Rift Valley, Sidama boasts ideal conditions for coffee growth, with altitudes between 1,500 and 2,200 meters, cool temperatures, abundant rainfall, and rich volcanic soil. These elements contribute to the distinct quality and flavour of Sidama coffee.

Coffee cultivation in Sidama spans over a thousand years, intertwined with Ethiopian legends such as that of Kaldi, the goat herder that legends say first discovered coffee. Smallholder farmers have long relied on organic and shade-grown practices to maintain soil fertility and produce complex flavours. The region employs both washed and natural processing methods, with washed coffees offering bright acidity and floral notes, while natural coffees provide fruity, wine-like flavours. This unique flavour profile, featuring citrus, tropical fruits, jasmine, and cocoa notes, makes Sidama coffee highly sought after globally.

Despite facing challenges like limited infrastructure and labour shortages, the dedication of local farmers and organisations, alongside efforts to enhance traceability and explore new processing methods, continue to elevate Sidama coffee internationally. Sidama's coffee industry significantly contributes to Ethiopia's economy, supporting exports and the livelihoods of smallholder farmers and local communities.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used	7-20 days after roast
Brew Parameters	Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 88 degrees C. Start with a 60g bloom for 30 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew 3:00.
Best Freeze Date	8-12 days after roast