SHANTAWENE ANAEROBIC Coffee Review: Exploring Anaerobic Processing in Ethiopia

Ethiopia is widely celebrated as the birthplace of coffee, and its beans are cherished for their vibrant, fruity, and floral characteristics. In recent years, anaerobic processing has emerged as a groundbreaking technique that pushes the boundaries of flavor, and SHANTAWENE ANAEROBIC is a stellar example from THE BARN Coffee Roasters. This coffee, sourced from the Shantawene washing station in the Sidama region, undergoes a meticulous anaerobic fermentation that elevates its complexity and intensity.

In this review, we will dive deep into the anaerobic process, explore the tasting notes, and compare this coffee with other Ethiopian offerings. Whether you are a seasoned specialty coffee enthusiast or a curious newcomer, this review will help you decide if SHANTAWENE ANAEROBIC deserves a spot in your brewing rotation.

What is Anaerobic Coffee Processing?

Anaerobic processing is a fermentation method where coffee cherries are placed in sealed, oxygen-free tanks for a controlled period. This environment encourages specific microbial activity that produces unique flavor compounds, often resulting in wines, boozy, or intensely fruity profiles. Unlike traditional washed or natural processes, anaerobic fermentation allows for precise control over temperature, pH, and duration, leading to consistent and extraordinary results.

For SHANTAWENE ANAEROBIC, the cherries are carefully selected and then fermented in airtight containers for several days. The absence of oxygen slows down the fermentation, allowing the development of bright acidity and complex fruit notes. This method is particularly suited for Ethiopian beans, which already possess innate floral and citrus qualities.

• Anaerobic fermentation enhances fruit-forward flavors like blueberry, strawberry, and tropical fruits.
• The process can also produce subtle wine-like or boozy notes, adding depth to the cup.

Tasting Notes and Flavor Profile

Upon brewing SHANTAWENE ANAEROBIC, the aroma immediately fills the room with intense notes of ripe berries, dark chocolate, and a hint of spice. The flavor is equally impressive: a bright, winey acidity reminiscent of red grapes or plum, followed by a silky body and a long, sweet finish. There are undertones of dark cherry and cocoa, making it a well-balanced and memorable coffee.

We recommend brewing this coffee using a pour-over method to fully appreciate its clarity and complexity. A medium-fine grind and water at 93°C will extract the vibrant acidity without bitterness. For those who prefer espresso, this coffee can produce a rich, fruity shot with a creamy crema. Pair it with dark chocolate or a cheese platter to complement its wine-like characteristics.

• Aroma: Berry, dark chocolate, spice
• Flavor: Red grape, plum, dark cherry, cocoa
• Body: Silky, medium-heavy
• Finish: Long, sweet, with lingering fruit

How Does It Compare to Other Ethiopian Coffees?

Ethiopian coffees are known for their diversity, and SHANTAWENE ANAEROBIC stands out due to its intense, controlled fermentation. Compared to a traditional washed Ethiopian like EL VERGEL GESHA, which offers delicate floral and tea-like notes, SHANTAWENE is bolder and more fruit-forward. On the other hand, a natural processed coffee like LA COLINA NATURAL may have similar berry notes but lacks the winey complexity that anaerobic fermentation provides.

For fans of experimental processing, SHANTAWENE ANAEROBIC is a must-try. It bridges the gap between the clean, bright profiles of washed coffees and the wild, fermented flavors of naturals. If you enjoy the complexity of AROMA NATIVO AJI, you will likely appreciate the depth of this anaerobic offering.

• Washed Ethiopian: Floral, tea-like, delicate (e.g., EL VERGEL GESHA)
• Natural Ethiopian: Berry, fruity, sometimes fermented (e.g., LA COLINA NATURAL)
• Anaerobic Ethiopian: Winey, complex, intensely fruity (e.g., SHANTAWENE ANAEROBIC)

Brewing Tips for the Best Cup

To unlock the full potential of SHANTAWENE ANAEROBIC, pay attention to water quality and temperature. Use filtered water with a moderate mineral content (around 150 ppm) and heat it to 92-94°C. A grind size similar to coarse sea salt works well for pour-over, while a slightly finer grind is suitable for AeroPress or espresso.

We recommend using a reliable coffee scale to ensure consistent brew ratios. A 1:16 coffee-to-water ratio is a good starting point, but feel free to adjust to your taste. For a more concentrated flavor, try a 1:14 ratio. The coffee’s natural sweetness means you can skip sugar and enjoy it black.

• Water temperature: 92-94°C
• Grind size: Medium-fine for pour-over, fine for espresso
• Brew ratio: 1:16 (coffee to water) as a starting point
• Use a gooseneck kettle for even extraction

SHANTAWENE ANAEROBIC is a remarkable example of how anaerobic processing can elevate Ethiopian coffee to new heights. Its vibrant, winey profile and intense fruit notes make it a standout choice for adventurous coffee drinkers. If you're ready to explore this unique flavor, we invite you to try SHANTAWENE ANAEROBIC and experience the innovation firsthand.