Picapau
Etiopia Shantawene
OriginEthiopia
Roast levelLight
ProcessAnaerobic, Natural
Summary
This Ethiopian coffee comes from the Shantawene area in the Bensa district of Sidama, produced by Daniso Horsa in collaboration with about 300 smallholder farmers. The lot is processed using the natural anaerobic method, with a 48-hour fermentation in the absence of oxygen, enhancing sweetness and aromatic complexity. It offers a sweet cup with pleasant acidity, featuring notes of dark chocolate, blackberry, and blood orange.
AI-assisted description, based on roaster & cupping data.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Cupping score
- 88.5
- Region
- Bensa District, Shantawene, Sidama
- Producer
- Daniso Horsa
- Altitude
- 2226 m.a.s.l
- Variety
- 74158
- Notes
- Blood Orange, Blackberry, Dark Chocolate
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The roaster
Picapau is a micro specialty coffee roastery in Rome, Italy, roasting since 2019. Every week they roast three rotating offerings of fresh, seasonal beans, aimi…
AI-assisted description, based on roaster & cupping data.
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