Sheba Cup Coffee
Sheba Cup Coffee
At Sheba Cup Coffee, roasting is simple, intentional, and precise. We preserve the soul of 100% Ethiopian specialty coffee through small-batch mastery in Allentown, PA.
Every specialty coffee roast begins slowly and deliberately. We gently apply heat so the beans develop evenly and cleanly. As the roast progresses, natural sugars emerge and sweetness builds naturally.
We finish the roast at the exact moment the beans become balanced, expressive, and alive—where clarity, sweetness, and acidity come together in perfect harmony.
The journey from cherry to bean defines the flavor profile long before it hits our roaster.
We carefully sort coffee cherries multiple times, selecting only those at peak ripeness. Intact cherries are laid on raised drying beds to dry naturally under the sun for approximately 34 days. This allows the fruit to infuse the bean, creating fruit-forward notes like blueberry, mango, and ripe strawberry.
Cherries are depulped and fermented for 12–48 hours, then washed in controlled channels where high-quality dense beans settle. They dry slowly on 1,700 raised beds for exceptional consistency and clarity. Expect a clean, refined cup that highlights the bean's elegant acidity.
The cherry peel is removed but the sweet "mucilage" remains while drying. Depending on how much mucilage is left, we produce varieties from white and yellow to black honey coffees. This results in a fuller-bodied coffee with a distinctive, syrupy sweetness reminiscent of honey.
Dark roasting masks origin. Our approach allows the coffee's true identity to remain intact—from the land it was grown on to the cup in your hand. Bright, floral, and aromatic.
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