Ethiopia Sheka Gr1 (200g)
Sheka Gr1 opens with delicate aromas of jasmine and ripe peach, followed by vibrant notes of blueberry, pineapple and mango. Its juicy, silky body brings the tropical fruit character beautifully to life, leading to a floral, winey and remarkably long finish that continues to unfold after every sip.
FARM: Sheka
What makes this particular coffee especially intriguing is the combination of its traditional Ethiopian origins with anaerobic fermentation. By introducing an oxygen-limited environment during processing, producers can influence the development of complex aromatic and flavour compounds. For KUDU, Sheka Gr1 reveals this character through an expressive combination of jasmine, ripe peach and tropical fruits, balanced by a silky texture and a lingering, winey finish.
The wider Sheka landscape is home to the Sheka Forest Biosphere Reserve, recognised by UNESCO in 2012. This extraordinary ecosystem includes Afromontane rainforests, bamboo forests and wetlands, providing natural habitats for numerous plant and animal species, including indigenous Coffea arabica. Coffee has long been part of the region’s agricultural and ecological heritage, connecting local communities with the forests that surround them. This relationship between altitude, biodiversity and traditional coffee cultivation makes Sheka a particularly fascinating origin within Ethiopia’s specialty coffee landscape.
Sheka Gr1 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 Sheka Gr1
TERROIR:Sheka, Southwestern Ethiopia
ALTITUDE:2.000–2.200 m
PROCESS:Anaerobic
ARRIVED IN:10 kg Vacuum-Sealed Boxes
VARIETIES:Heirloom
AROMA:Jasmine, Ripe Peach
FLAVOR:Blueberry, Pineapple, Mango
BODY:Juicy, Silky
FINISH:Floral, Winey, Long
ANAEROBIC FERMENTATION: A DIFFERENT EXPRESSION OF ETHIOPIAN COFFEE
Anaerobic fermentation is an approach to coffee processing in which fermentation takes place in an environment with little or no available oxygen. By changing the conditions in which microorganisms interact with the coffee, this technique can influence the development of aromatic compounds and flavour precursors.
Unlike conventional fermentation methods, an oxygen-limited environment can encourage a different balance of microbial activity. Depending on the coffee, the fermentation conditions and the producer’s approach, the result may be a more pronounced fruit character, enhanced aromatic complexity and distinctive wine-like qualities.
Anaerobic fermentation can be incorporated into different processing methods, including natural and washed coffees. Its precise application depends on the individual lot.
In Sheka Gr1, KUDU’s sensory evaluation reveals an expressive combination of blueberry, pineapple and mango, complemented by jasmine and ripe peach aromas. The juicy, silky mouthfeel and long, floral, winey finish bring these characteristics together in a distinctive Ethiopian coffee experience.
