The Standard, Evolved. While others lean on "The Original" way of doing things, MotoBean focuses on the Current —the cutting edge of coffee science and sustainable mastery. The Sidama Shafeta is a testament to what happens when decades of Ethiopian tradition meet modern anaerobic precision. The Story Behind the Original Bean Cultivated on a 10-hectare farm by Bekele Kachara, this coffee is a masterclass in ecosystem harmony. Nestled within the natural forests of Sidama, Bekele intercrops his coffee trees with Ensete ventricosum (the ‘false banana’). This isn’t just farming; it’s a vital carbon-sink and a sustainable food source that preserves the local landscape while nourishing the soil. Bekele’s dedication to the land means zero chemicals and zero pesticides—just pure, environmentally-conscious agriculture. The Anaerobic Process: 96 hours of Precision To achieve the intense tropical clarity of this espresso, the cherries undergo a rigorous Anaerobic Fermentation process: Selective Harvest : Ripe cherries are handpicked and float-sorted for density. Oxygen-Free Fermentation : Cherries are sealed in specialized containers at a constant 24°C for exactly 96 hours, developing complex fruit esters. The Drying Dance : Phase 1 (Days 1-3) : Rotated every 20 minutes to ensure uniform moisture loss. Phase 2 (Days 4-20) : Rotated every 40 minutes. Peak Protection : Shaded during the 12:30–2:00 PM sun spikes and overnight to stabilize the cellular structure of the bean. The Rest : Once reaching a precise 11.5% moisture level, the coffee is rested for two months, allowing the flavours to peak before its journey to our roastery. Why It’s "Current" This isn't your grandfather’s espresso. The anaerobic processing pulls out a syrupy, tropical complexity (Mango and Nectarine) that cuts through milk like a dream or stands alone as a vibrant, sweet shot. Respect the history. Taste the progress. Learn the story: From Soil to Sip: The Meticulous Journey of Ethiopia Sidama Shafeta Coffee
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