Ethiopia · Anaerobic
SHANTAWENE ANAEROBIC
Roasted by The Barn
Building on Ethiopian traditions, Shantawene pushes the boundaries of flavour with vibrant tropical fruit and intense sweetness.
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The Barn no longer has this coffee in stock. We keep it here for reference.
From the roaster
Building on Ethiopian traditions, Shantawene pushes the boundaries of flavour: expect vibrant tropical fruit and intense sweetness.
— The Barn
Context
The Shantawene Anaerobic, roasted by The Barn, represents a modern approach to the storied coffee traditions of Ethiopia. By utilizing an anaerobic processing method, producers can exert greater control over fermentation, often resulting in a cup profile defined by heightened intensity and complexity. While traditional washed coffees from this region are frequently celebrated for their delicate, tea-like elegance, anaerobic lots are often sought out for their bold, experimental character.
In this specific offering, the roaster highlights vibrant tropical fruit and intense sweetness. These descriptors suggest a cup that pushes the boundaries of conventional flavor profiles, inviting drinkers to explore the nuances of fermentation through the flavor wheel. As the specialty coffee industry continues to evolve, such lots demonstrate how innovative post-harvest techniques can transform the sensory experience of classic heirloom varieties, offering a distinct departure from the standard expectations of the region.
In the Encyclopedia
Frequently asked questions
Where is SHANTAWENE ANAEROBIC grown?
SHANTAWENE ANAEROBIC, roasted by The Barn, is sourced from Sidamo, Ethiopia.
What does SHANTAWENE ANAEROBIC taste like?
Expect tasting notes of vibrant tropical fruit and intense sweetness.
How is SHANTAWENE ANAEROBIC processed?
SHANTAWENE ANAEROBIC uses the Anaerobic process.
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Last verified: October 14, 2026 · Browse all beans.