ETHIOPIA Sidamo Shantawene Anaerobic Natural Teff - Cereal Ferment

Roast Profile: Suitable for both espresso and filter brewing.

Grind: Whole beans (standard delivery).

Recommended Degassing Period:

• Espresso: 10–14 days after roasting
• Filter: 7 days after roasting

To ensure maximum freshness, KESTAR COFFEE roasts every coffee to order. By default, all coffees are shipped as whole beans in premium packaging equipped with a one-way degassing valve to preserve freshness and aroma.

If you would like your coffee ground, please specify your preferred brewing method in the "Order Comments" section before completing your purchase (e.g. espresso, filter, moka pot, Turkish coffee, French press, etc.).

Processing: Natural Anaerobic – Teff Cereal Ferment
SCA Score: 88.5 points
Cup Profile: A vibrant fruit-forward cup with notes of grape, cherry, and mixed berries, layered with hints of hazelnut cream, caramel, and chocolate.

Gatta Farm is located in the village of Shantawene, in the Bensa District of Ethiopia's renowned Sidama region, at elevations ranging from 2,120 to 2,210 meters above sea level. Before becoming a coffee farm, the land was covered by native forest. During the construction of the nearby Gafisse Processing Station, coffee producer Mulugeta Dukamo recognized the area's exceptional potential and decided to dedicate part of the land exclusively to specialty coffee production. The first coffee trees were planted in 2013, and the farm's own drying station was established in 2017.

The name Gatta comes from the waterfall that flows through the property. Surrounded by indigenous forests, ancient shade trees, rivers, and natural springs, the farm benefits from a cool, humid microclimate that is ideal for cultivating exceptional coffee. The natural shade slows cherry maturation, allowing sugars to develop gradually and creating remarkable depth, sweetness, and complexity in the cup.

The defining feature of this lot is its Teff Cereal Ferment process—an innovative fermentation technique in which the coffee is fermented with a microbial culture derived from teff, Ethiopia's ancient cereal grain. Teff (Eragrostis tef) is the primary ingredient of Ethiopia's traditional injera bread and many fermented beverages. Naturally rich in wild yeasts and lactic acid bacteria, it provides a unique microbial ecosystem capable of producing complex and refined aromatic compounds during fermentation.

For this coffee, only perfectly ripe cherries are hand-picked, carefully sorted, and placed into sealed fermentation tanks for a controlled anaerobic fermentation. During this stage, the teff-derived culture guides the fermentation, enhancing the coffee's natural sweetness and fruit complexity while preserving the authentic character of its Sidama origin. After fermentation, the coffee is slowly dried using the Sleeping Bag method—a drying technique developed by Mare Terra that promotes even moisture reduction and exceptional flavor stability.

Unlike many experimental fermentations that seek maximum intensity, the Teff Cereal Ferment process is designed to emphasize balance, elegance, and clarity. The teff culture contributes delicate nuances of sweet grains, fresh bread dough, honey, and ripe fruit, beautifully complementing the floral and fruit-driven character for which Sidama coffees are celebrated.

The result is an exceptionally refined coffee with vibrant notes of grape, cherry, and mixed berries, complemented by layers of hazelnut cream, caramel, and chocolate. The cup is sweet, structured, and remarkably elegant, with a long, silky finish.