Ethiopia - Ayla Shantawene Natural
Velvety, fruit-forward & beautifully balanced.
This natural Ethiopian from Ayla Shantawene in Sidamo is lush, silky and layered with ripe berry fruit, delicate florals and creamy milk chocolate.
We’re roasting this coffee to be wonderfully versatile, developed enough to shine as espresso while retaining the clarity and fruit we love in a beautiful filter brew. Currently served on espresso at our flagship café in Revelstoke, it’s particularly delicious with milk, where its rich fruit and chocolate character really comes to life.
Expect a luxuriously velvety body with notes of blackberry, florals and milk chocolate or, as we keep tasting it, something remarkably reminiscent of Cadbury Mini Eggs.
Ayla Shantawene washing station receives freshly harvested coffee cherries from around 725 smallholder farming families in the surrounding area. Cherries are carefully hand-sorted before processing, following the patient and meticulous practices for which Sidamo has become one of the world's most celebrated coffee-growing regions.
The station is owned and operated by Testi Coffee, which also invests in the surrounding communities through initiatives including primary schools and local infrastructure.
Ethiopia's extraordinary terroir, combined with the genetic diversity of its indigenous coffee varieties, produces an unmistakable cup profile. This natural is a beautiful expression of that character: vibrant fruit and florals balanced by sweetness, chocolate and a wonderfully creamy body.
| Roast Level |
Light Medium |
| Tasting Notes |
Blackberry Jam, Cadbury Mini Eggs, Lilac Flower |
| Origin |
Ethiopia |
| Variety |
Landrace Varietals |
| Process |
Natural |
| Producer |
Ayla Shantawene washing station |
Brew Method
Filter: 17:1 water-to-coffee ratio (e.g., 20g coffee to 340ml water), medium-coarse grind
Espresso: 19g coffee - 41g espresso, 32-36 seconds shot time
Recommended Resting
To get the best out of our coffees we recommend resting them. We have found for espresso the optimal age is 10 - 21 days after the roast date and for filter brew methods we find our coffees start tasting best after 3-4 weeks after the roast!