Shantawene - Ethiopia - Natural - Light

Origin

• 🇪🇹 Ethiopia· Sidama

Tasting notes

Character

• Bright
  30
• Clean
  20

Shantawene Shantawene, Bensa, Sidama, Ethiopia Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Varietal: Landraces Producer: Various Altitude: 2226 MASL Region: Sidama Kebele: Shantawene District: Bensa Drying: Drying Beds FLAVOUR NOTES Apricot Jam, Meyer Lemon, Green Apple, Black Tea ABOUT SHANTAWENE DISTRICT There are two distinct rainy seasons: Belg, the short rainy season from late February to May, and Kiremt, the main rainy season from June to September. Shantawene village is nestled between the villages of Bombe and the majestic Bombe mountain. As is common in much of Ethiopia, the local growers in this area are primarily smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations., known as "garden farmers." This term reflects their practice of cultivating coffee in the garden areas surrounding their homes. Additionally, many of these producers harvest coffee cherries from trees that naturally grow on their land. This natural occurrence of coffee trees in Ethiopia highlights the region's rich coffee heritage. The annual rainfall in Shantawene village typically ranges from 1195 to 1980mm, contributing significantly to the lush vegetation and fertile soil that are conducive to coffee cultivation. Additionally, the alternating rainy seasons play a crucial role in providing the necessary moisture for coffee plants to thrive and produce high-quality cherries. BENSA DISTRICT Coffee from the Bensa district is celebrated for its high-quality coffee beans and distinctive flavour profile, which can include floral notes, fruity undertones, and a vibrant acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. The region's reputation for producing high-quality coffee makes Bensa a special origin for specialty roasters and coffee enthusiasts. Bensa is characterized by its ideal coffee-growing conditions, including high altitudes, fertile soil, and suitable climate. In Bensa, coffee is primarily cultivated by smallholder producers who use traditional methods, including hand-picking the ripe cherries during the harvest. The cherries are meticulously processed at the washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., which for this