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Shantawene - Filter - 250g

Regular price $24.00
Regular price Sale price $24.00

Pickup available at RUBBER N' ROAD NYC

Usually ready in 2 hours

Sidama, Ethiopia

Passion Fruit. Strawberry.

- From The Barn Berlin - 

Shantawene village is located in the well-known Sidama region: the heart of coffee production in the country. Harnessing local knowledge and growing traditions, Shantawene is managed by two brothers who are pushing the boundaries of Ethiopian cup profiles.

We marked this coffees with our new label "funky" due to its strong fragrance coming from the anaerobic processing style.

Origin: Sidama, Ethiopia
Roast: Filter
Producer: Daye Bensa
Altitude: 1900 - 2300 meters
Varietal: Mixed Heirloom
Process: Anaerobic

 The Cup

Being an exceptionally clean anaerobic coffee, Shantawene shows all the fruit flavours that the Sidama Terroir has to offer. The rounded profile dominates with notes of passionfruit, strawberry and banana. This a sweet and balanced cup. Acidity: defined.

About the Farm

Daye Bensa was founded by two brothers - Assefa and Mulugeta Dukamo - with the ambition to showcase the amazing potential Ethiopian coffee. Over the past 15 years, they have built up 3 farms, 19 washing stations, and 5 warehouses. Working with over 1400 small producers, they have been driven by quality and flavour; consistently delivering some of our most memorable Ethiopian coffees.

Shantawene is also the name of the village where the washing station is located. At over 2000 metres high up in the Bombe mountains, it is surrounded by rich soil that benefits from endemic biodiversity of the region. Daye Bensa has recently reforested the farmland and increased the shade available for coffee plants. The very high altitude means coffee matures slowly: creating small, dense cherries that are packed full of distinctive Ethiopian flavour.

The Process

Our Shantawene lot has undergone anaerobic processing: the ripe coffee cherries are transferred to air-sealed containers where fermentation is accelerated. During the process, the natural sugars from the outer material of the cherry help impart depth and fruitiness to the bean inside. After fermentation, the whole cherries are dried on raised African beds until the desired moisture content is reached.

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