Ethiopia Sidamo G1 Shantawene Anaerobic Washed 100g Made to Order/Home Roasted Coffee Beans Exceptional clarity with a vibrant burst of ripe citrus notes

??Home-Roasted Coffee Beans??(Home-Roasted Coffee Beans) We roast our beans fresh after receiving your order. We do not stock pre-roasted beans.

Also. our shop is an online-only coffee bean shop (mail order).

???You can choose your roast level???
Four levels: Light Roast. Medium Roast. Medium-Dark Roast. Dark Roast

??Shop Owner's Comment??
This coffee boasts a rich. exotic aroma reminiscent of lemongrass and ripe Muscat grapes. characteristic of anaerobic roasts. This is beautifully harmonized with the clean. transparent finish characteristic of washed roasts. and a pleasantly lingering floral aftertaste like jasmine tea. resulting in a highly multi-layered and refined flavor.

<About the Beans>
"Anaerobic Washed" coffee produced by Mr. Nigse. winner of the Ethiopian Cup of Excellence (COE).
Shantawena Village is located about 266km south of Addis Ababa. the capital of Ethiopia. and about 10km from Daye. the largest town in Bensa within the Guji region. Surrounded by a primeval forest with trees averaging about 200 years old. coffee is cultivated using this deep forest as natural shade. It is far removed from outdated methods such as indiscriminate deforestation and large-scale coffee cultivation on the cleared land. Local coffee farmers have experienced firsthand how coexisting with this primeval forest fosters rich soil. which in turn produces abundant harvests. The Ethiopian government is also paying attention to this primeval forest that nurtures a diverse ecosystem. and experts from the Ministry of Agriculture have been dispatched to support the sustainable development and coexistence of the coffee industry. which is closely related to Ethiopia's nature. The coffee processed in this area is free from the use of chemical pesticides in the coffee industry. and we are constantly striving to obtain all kinds of global certifications. including Organic JAS. UTZ. and Rain Forest Alliance.

??Anaerobic Washed Process??
1. Preparation and Pulping (Pulp Removal)
First. the pulp of ripe cherries that have undergone gravity sorting (floater removal) is removed with a pulper.
Point: In anaerobic washed coffee. it is important that the mucilage (mucus) remains firmly attached around the seed. This serves as food for microorganisms. creating complex acidity and flavor.
2. Filling into Sealed Plastic Tanks
The beans immediately after pulping are placed into cleaned plastic tanks (food grade).
Filling Rate: The beans are filled to approximately 80-90% of the tank's volume. minimizing the amount of air (oxygen) at the top.
Complete Sealing: Ensure that the lid gasket is functioning correctly. and tightly seal the tank with clamps or similar to prevent any outside air from entering.
3. Environmental Control with One-Way Valves
This is the heart of this process.
Gas Release and Oxygen Blockage: Once fermentation begins. microbial activity rapidly generates carbon dioxide (CO2). The one-way valve releases internal pressure while completely blocking the inflow of outside air (oxygen).
Maintaining Anaerobic Conditions: By filling the tank with CO2. the activity of aerobic bacteria is suppressed. creating an anaerobic environment where anaerobic microorganisms such as lactic acid bacteria are dominant.
4. 48-Hour Constant Temperature Fermentation
48 hours is the optimal time setting for maintaining cleanliness while achieving a moderate level of "maturity" at Ethiopia's altitude (temperature).
Temperature Control: If the temperature inside the tank rises too high. a fermentation odor similar to "spoilage" will be produced. Therefore. it is ideal to maintain a constant temperature of around 15°C to 20°C. preferably in the shade or in a tank.

5. Washing (Washed Process)
After 48 hours. the tank is opened immediately.
Mucilage Removal: The mucilage. which has become easier to break down through fermentation. is washed away with a large amount of clean water.
Clean Cup Formation: This washing moderately removes the characteristic "flavor" of anaerobic processing. allowing the inherently clear acidity of Ethiopian coffee to emerge.
6. Slow Drying
The washed parchment is spread on an African bed.
Duration: Approximately 10-14 days.
Management: Initially. it is spread thinly to remove surface moisture. and then gradually thickened and slowly dried to allow the complex flavors acquired during fermentation to settle inside the bean.

Country of Origin Ethiopia
Region Sidamo Region. Guji District. Bensa
Processing Method Anaerobic Washed
Variety Ethiopian Heirloom Variety. etc.

<Contents>
100g Roasted Beans