Shantawene

An anaerobic natural highlighting the care of local smallholders and the region’s rich landscape: sweet red and tropical fruits.

Sourced from the Shantawene region, this offering from Obadiah Coffee showcases the distinct profile of an anaerobic natural process. While traditional natural-processed coffees often exhibit heavier fruit tones, the anaerobic method involves fermenting the coffee cherries in an oxygen-deprived environment, which can significantly influence the final cup's acidity and complexity. This specific lot is characterized by sweet red fruits and tropical fruits, providing a vibrant sensory experience.

To better understand how these processing techniques impact the final cup, you can explore our processing methods explainer. When evaluating the nuances of these fruit-forward characteristics, we recommend referencing the flavor wheel to help identify and articulate the specific notes present in your brew. By focusing on the intersection of regional terroir and controlled fermentation, this coffee highlights the evolving landscape of Ethiopian production and the meticulous approach taken by the roaster to preserve these delicate profiles.