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HomeCoffeesEthiopian Shafeta Anaerobic
Sidamo, Bensa, Murago · Ethiopia

Ethiopian Shafeta Anaerobic

Natural Anaerobic Heirloom Ethiopian: Local Landrace, Dega, Kurume, grown at 2100 masl

Roasted by Bun Coffee Byron Bay

Available now· checked 3 Aug
ProducerRoaster-stated
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Details

RoasteryBun Coffee Byron Bay· Byron Bay Region, Australia
ProducerMurago Kebele, Sidamo, Bensa, Murago, Ethiopia✓
ProducerBekele Kachara
ProcessNatural Anaerobic✓
Harvest—
Altitude2100 masl✓
ClimateTemperate oceanic
VarietiesHeirloom Ethiopian: Local Landrace, Dega, Kurume✓
RoastMedium✓
Tasting notesmango, yellow nectarine, milk chocolate, lingering sweetness✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • mango
    Fruity
  • yellow nectarine
    Fruity
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • lingering sweetness
    Sweet › Overall Sweet

Supply Chain

  1. Producer

    Murago Kebele, Sidamo, Bensa, Murago, Ethiopia

    Grown by Bekele Kachara

  2. Roastery

    Bun Coffee Byron Bay

  3. Coffee· viewing

    Ethiopian Shafeta Anaerobic

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarKaffebonner Etiopia Tsedenia Abayneh AnaerobicEthiopia Keramo Anaerobic NaturalBekele Belaycho - Anaerobic NaturalEthiopia Bekele Kechara AnaerobicETHIOPIA Niguse Gemeda Mude Anaerobic NaturalEthiopia Yaye Natural Anaerobic NaxSame variety, exploredDega82Kurume148Similar flavour profilemango, yellow nectarine, milk chocolate1604Same processNatural Anaerobic134From the same originEthiopia3749More from this roasterBun Coffee Byron Bay76 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNatural AnaerobicAltitude2100 maslRoastMedium
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability