Ethiopian ‘Shefina’ has notes of peach pie, lemon drops, and verbena, with a juicy and creamy mouthfeel. We have been using this coffee in our Pompadour Blend to contribute floral flavors and sweetness - so if you enjoy Pompadour, you will love this coffee. We found it was so delicious it deserved to be featured as a single origin.

Located in the highlands of Sidama, Shefina Washing Station purchases coffee cherries from hundreds of smallholder producers with farms less than two hectares each. Due to the diversity of varietals in Ethiopia and the nature of their agricultural practices, the coffee from Shefina Washing Station is a blend of heirloom varietals, which creates a complexity of flavor unique to Ethiopia. The coffee is selectively picked and processed the same day using the ‘washed’ method, then dried on raised beds.

As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any place on earth, much of it still growing wild and much of it still undiscovered. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. The exceptional quality of Ethiopian coffee is due to a combination of factors. The region’s fertile soils, cool climate, and elevation contribute to coffee cherries maturing more slowly, resulting in complex cup profiles. All specialty Ethiopian Coffee is grown above 1200 meters and most above 1800 meters - in the highlands of Sidama, some coffee grows above 2100 meters.

AROMA: jasmine, peach pie
FLAVOR: lemon drops, cherry
BODY: juicy, creamy
FINISH: sugar cookie, verbena
PRODUCER: various smallholders
REGION: yirga alem, sidama region
ALTITUDE: 1800-2200 meters above sea level
VARIETY: heirloom indigenous
PROCESS: washed, then sun-dried
CERTIFICATION: organic