Ethiopia Shalaye Gr1 (200g)
Aromas of rose, cinnamon, and jasmine. It reveals a vibrant and juicy body, with flavor notes of orange, pineapple, and Maraschino cherry. These flavors are balanced by a smooth, lingering finish of vanilla and bergamot. This combination of floral, fruity, and slightly spicy notes makes Shalaye a dynamic and richly layered coffee, perfect for those who appreciate a complex and aromatic brew.
FARM: Gedeo Zone
The Shalaye washing station, under the guidance of experienced operators like Meseret and her family, plays a crucial role in processing the cherries to the highest standards. This close-knit community's dedication ensures that each batch of coffee maintains its exceptional quality, reflecting the care and tradition of Ethiopian coffee farming.
The Shalaye washing station is the heart of this production, where cherries are processed using meticulous methods to ensure the highest quality. This station, like many in the region, is integral to the community, providing not only a place for processing but also a hub for local development.
Shalaye Grade 1 arrived to our roastery via EL CAFÉ, a company established in 2000 by Vasileios G. Anastasopoulos that is solely concerned in the coffee producing countries with discovering new coffee varieties on special farms. Since then they supplie most of the largest coffee producing companies in Greece, by remaining as a dedicated green coffee import and trading company.
About Shalaye Grade 1
PRODUCER:Shalaye
TERROIR:Yirgacheffe, Gedeo Zone
ALTITUDE: 2200m
PROCESS:Anaerobic Natural
ARRIVED IN:60kg Bags
VARIETIES:74110, 7412, 74165
AROMA:Rose, Cinnamon, Jasmine
FLAVOR:Orange, Pineapple, Marasquino
BODY:Juicy, Vibrant
FINISH:Vanilla, Bergamot
Process
The Shalaye Grade 1 coffee is processed using the anaerobic natural method, a technique that involves fermenting the coffee cherries in sealed, oxygen-deprived tanks for 36 hours. This method enhances the coffee’s natural sugars, leading to a cup that is both vibrant and complex, with a juicy body. The anaerobic process is particularly notable for the unique acids it produces, such as lactic acid, which add depth and a distinct flavor profile to the final product. After fermentation, the cherries are dried on raised beds, further concentrating their flavors before they are milled and prepared for export.
Natural Process in Ethiopia
In Ethiopia, the natural process has long been a traditional method of coffee production, particularly in regions like Yirgacheffe. This process, where the cherries are dried whole on raised beds, allows the fruit’s sugars and mucilage to infuse the beans, resulting in a coffee that is intensely fruity and complex. The anaerobic variation of this process, as applied to Shalaye coffee, takes this a step further by controlling the fermentation environment, which underline
the coffee's natural characteristics and produces a cup that is both sweet and flavorful, with vibrant acidity and a smooth finish.
