Ethiopia Anfilo -Shebele Fana Cooperative

The cup shows developed sugars and red fruits at light and dark roasts. Lighter roasts are slightly more nuanced, with floral accents and citrus notes (pomelo, soft acidity), as well as a bit of red berry. Light and dark roasts show flavors of stone fruit flesh as well as the bittering skins and with a cocoa and citrus finish - like candied citrus with a dusting of fine Dutch drinking cocoa. City to Full City.
Out of stock
87.1
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Machine Washed
Drying Method Raised Bed Sun-dried
Arrival date Jun 26 2013
Lot size 130bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade 2
Appearance .2 d/300gr, 16-18 Screen
Roast Recommendations At City to Full City this coffee shows great sweetness and optimal complexity. Darker roasts develop layered chocolate notes and will make a great SO espresso
Weight 1 LB
Shebel Fana is a new coffee farmer cooperative in the far Western area of Ethiopia, Wollega. This coop was started in 2012. It is in the Anfilo district, which has traditionally sold coffee under the market name of Lekempte, even though that is some distance away. If fact the far Western areas always produced low grade natural (dry process) coffees that were collected by networks of middlemen, blended, and offered as low grade blender coffees at basement prices. This lot of Shebele Fana is part of an initiative in Ethiopia we joined four years ago, in order to work direct at the coop level. The program is administered by a non-government organization that not only coordinates agronomists and managers for each of the coops they work with, but also has a business adviser assigned that helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members.
This lot from the Shebele Fana washing station reminds us of the early Illubabor coffees we used to buy - a solid, crowd- pleaser, a drinking coffee. It has a solid sweetness and is heavy with notes of complex sugars. Grinding the coffee brings out a smell of caramel and raw honey. Light roasts have a citrus accent that alludes to the coming cup profile as well as a slight note of hot chocolate mix. Adding hot water adds an element of baked goods to the aromatic profile. I get a sense of rhubarb pie, or apple crisp, with a dark brown sugar smell and cinnamon and all-spice notes. Darker roasts definitely capitalize on chocolate roast tones and are sweet - more in line with milk chocolate. There's a delicate scent of wild flowers on the break as well. The cup shows developed sugars and red fruits at light and dark roasts. Lighter roasts are slightly more nuanced, with floral accents and citrus notes (pomelo, soft acidity), as well as a bit of red berry. Light and dark roasts show flavors of stone fruit flesh as well as the bittering skins and with a cocoa and citrus finish - like candied citrus with a dusting of fine Dutch drinking cocoa.