Ethiopia Sidamo G1 Shefina

Flavor Notes:

limeade, agave, rose water

Altitude: 1800m - 2200m

Varietal: Heirloom

Region: Sidama

Process: Washed

Most coffee grown in Ethiopia comes from smallholder and subsistence farmers operating less than one hectare. In garden plantations farmers grow other crops such as Ensete, a staple food. The presence of these other crops plus the elevation and cool climate is said the reduce the need for pesticides and artificial fertilizer. Coffee is brought to market via farmer co-operatives or privately-owned coffee processing facilities (washing stations).

Located in the highlands of Sidama, the Shefina Washing Station receives cherry from hundreds of smallholder producers. The region’s fertile soils, cool climate, and elevation contribute to slow cherry maturation, resulting in the complex cup profiles typical of Ethiopia’s heirloom varieties. Cherries are selectively handpicked at peak ripeness and delivered for same-day processing. Careful pulping is followed by 12–48 hours of fermentation, adjusted to local conditions, before thorough washing in clean channels. Drying takes place on raised African beds for 7–14 days, promoting even airflow and consistent moisture reduction. Farming is largely organic-by-default, with minimal chemical input, allowing the natural terroir to shine through.

This green coffee is certified as organically grown.