Buy 2x250g and get 50% off your 3rd bag. FREE SHIPPING OVER £28 - RM TRACKED 48. Shipping every Tuesday & Thursday.



Regular price £11.50 Sale

Location: Bensa Shantaweni Station, Sidama
Altitude: 1,860 - 1,990 masl.
Varietal: JARC varieties & local landraces
Process: Anaerobic natural
Flavour profile: Guava & wine gums


Many would say that the strength of Sidama coffees lie in the regions’ diversity of profiles. The many microclimates and varying soil types lead to striking differences from town to town. But across all Sidama coffees is a profound complexity that many attribute to the diversity of local landrace varieties. Varieties can differ from town to town and even farm to farm where each farmer may have more than one unique varieties seldom or never found outside their plot.

When all these different varieties are blended at the local cooperative, the resulting blend expresses the complexity of the plant genetics in the area. Farming methods in Sidama remain largely traditional. Sidama farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximises land use and provides food for their families. 

Anaerobic fermentation occurs in sealed containers. The seal means the microbes fueling fermentation quickly consume all the oxygen in the container. At that point, the environment become anaerobic (without oxygen). In this new environment, the microbes that typically breath oxygen have a harder time surviving and those that flourish on carbon dioxide (the typical byproduct of oxygen-breathing microbes) are able dominate fermentation.

Microbes are immensely diverse and have the potential to produce a wide array of flavors in coffees. Aerobic (oxygen-breathing) microbes produce different flavor outcomes than anaerobic ones, so we have the potential to produce vastly different flavors simply by changing the available resources for microbes.


(In partnership with Sucafina)