ETHIOPIA Sidamo Shantawene Anaerobic Natural 300+ Hours

Processing: Natural Anaerobic 300+ Hours
SCA Score: 88.5 points
Cup Profile: Ripe apricot, strawberry, lychee, and green tea, with delicate rosé wine-like nuances.

In the heart of Sidama, one of Ethiopia's most celebrated coffee-growing regions, the Dukamo family produces some of Africa's most sought-after specialty coffees. This exceptional lot comes from Gatta Farm, part of the Shantawene – Daye Bensa project, where coffee is cultivated at elevations between 1,900 and 2,000 meters above sea level. Surrounded by native forests and benefiting from a cool mountain climate, the farm provides ideal conditions for the slow maturation of coffee cherries, allowing exceptional sweetness and complexity to develop.

A 300+ Hour Anaerobic Fermentation

What sets this coffee apart is its Natural Anaerobic Sleeping Bag process, an advanced fermentation method developed in collaboration with the research and development team at Mare Terra. After careful hand-picking and rigorous selection of perfectly ripe cherries, the fruit is sealed in oxygen-free fermentation tanks, where it undergoes a controlled anaerobic fermentation lasting more than 300 hours.

This extended fermentation allows complex aromatic compounds to develop while preserving the coffee's clarity, balance, and elegance. Rather than creating overwhelming fermentation flavors, the process enhances the coffee's natural fruit character and sweetness, resulting in remarkable depth without sacrificing origin expression.

Following fermentation, the cherries are dried using Mare Terra's proprietary Sleeping Bag method. During this carefully managed drying process, the coffee is spread in controlled layers and covered overnight to slow moisture loss, ensuring an even and gradual dehydration. This meticulous approach produces a coffee with exceptional sweetness, a velvety texture, and a remarkably clean cup despite the prolonged fermentation.

The coffee is produced from the Ethiopian varieties 74110 and 74158, selections originally developed for their disease resistance and outstanding cup quality. Grown under the shade of native forest trees in fertile volcanic soils, the coffee benefits from significant day-to-night temperature variation, promoting vibrant acidity and a high concentration of natural sugars within the cherries.

The result is an elegant and intensely expressive cup with notes of ripe apricot, strawberry, lychee, and green tea, complemented by delicate rosé wine-like nuances. Its silky body, bright acidity, and long, refined finish make this an outstanding example of modern Ethiopian coffee processing.