ethiopia coffee
LPF - Ethiopia Shafeta
by beat coffee · reservoir, australia
you'll taste milk chocolate before dark chocolate. this is lpf - ethiopia shafeta, an anaerobic ethiopia from beat coffee.
milk chocolatedark chocolate
the bean
- origin
- ethiopia
- region
- sidamo
- process
- anaerobic
- status
- in stock
the lpf ethiopia shafeta is a single-origin coffee from the sidamo region of ethiopia, roasted by beat coffee. it undergoes anaerobic processing, where the beans ferment without oxygen before drying, a method that tends to intensify and concentrate flavor. the result here leans into chocolate throughout, with both milk chocolate sweetness and darker, more bitter cocoa character in the cup. it suits brewing methods that highlight body and depth, such as french press or espresso, where the fuller extraction can bring out the layered chocolate profile without thinning it out.
common questions
What does LPF - Ethiopia Shafeta taste like?
this coffee cups with milk chocolate and dark chocolate, giving it a range from sweet and creamy to deeper, more bitter cocoa tones. the anaerobic process concentrates these flavors, so the chocolate character is present throughout rather than appearing only as a background note.
How is LPF - Ethiopia Shafeta grown and processed?
the coffee is grown in the sidamo region of ethiopia and uses an anaerobic process, meaning the beans ferment in a low-oxygen environment before drying. this processing method is known to amplify flavor intensity compared to washed or natural methods.
How should I brew LPF - Ethiopia Shafeta?
brewing methods that produce fuller body and allow the chocolate notes to develop, such as french press, moka pot, or espresso, tend to suit anaerobic-processed coffees like this one. if you prefer filter brewing, a lower water temperature around 90,93°c can help balance the darker cocoa tones.
about beat coffee
their single origin filter coffee hits different when you need something that actually wakes you up. beat coffee sits on gertz avenue in reservoir, and they've built something worth the drive. the roasting happens in-house, which means you're getting beans that were probably roasted this week, not last month. their espresso pulls clean and bright, no bitter aftertaste that makes you wince. you can taste the attention they put into sourcing, even if they're not making a show of listing every farm detail on a chalkboard. the milk steams properly here, creating that silky texture that turns a flat white into something you actually want to finish. reservoir locals have figured this out already, which is why you'll see the same faces coming back week after week. they know their coffee, and they know when someone's doing it right. grab their batch brew if you want to understand what they're really about.
all coffee from beat coffeereservoir, australia
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