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Shefina features the best qualities of a washed Ethiopian coffee. Initially bright citrus and white grapes dominate the cup. Crisp nectarine and apricot come to the forefront as an herbaceous sweetness tempers the bright acidity. Floral notes help create the impression of tropical fruit, especially jackfruit, and jasmine tea.

Shefina Washing Station is located in the Sidama Zone in the Dale woreda. The station processes coffee grown by hundreds of smallholder farmers in the surrounding area. The farms are located in the Great Rift Valley which makes up a huge portion of the Arabica Coffee growing terroir in Africa. It’s arguably the best terroir for coffee.
Shefina is grown at high elevations with cool nighttime temperatures that slow the development of the coffee seeds, increasing their complexity. The farms that produced this coffee average 5 acres in size and grow a diverse range of other staple crops, which maintains biodiversity and, along with the cool climate and elevation, eliminates the need for pesticides and reduces the need for artificial fertilizers. This lot of coffee was hand picked at optimum ripeness and delivered the same day to Shefina where it was wet fermented for 48 hours before being washed and dried on raised beds for between one and two weeks until optimum moisture content was achieved.
The heirloom varieties of coffee that compose this coffee were grown in land coffee is endemic to and was grown using traditional growing methods. The combination of these things along with the washed processing used creates a clear vision of what exceptional coffee can be without the influence of highly selective breeding and intricate processing methods.

A lower brew ratio of 1:16–1:17 with cooler than usual water of around 190–200°F allows for the delicate floral, fruit and tea-like characteristics to shine