Shantawene - Ethiopia
Region: Sidama, Bensa District
Altitude: 2226 masl
Process: Natural
Varietal: Heirloom
Shantawene
The producers of this lot of coffee are part of the Shantawene Kebena community.
In Bensa, coffee cultivation is typically done by smallholder farmers who employ traditional farming methods, hand-picking the ripe cherries during the harvest season.
The coffee cherries undergo meticulous processing at the washing station, which for this natural lot includes washing and density sorting, hand sorting on the drying tables, and long hot days under the bright Ethiopian sun to reach optimal moisture readings before being dry-hulled, bagged, and transported to Addis Ababa for export milling before shipment.
In the Cup
This coffee reminds us of why we fell in love with specialty coffee. When hot, the aromatics are deep berry sweet. On the first sip, we are hit with light blueberry and lemon curd notes, sweet and bright. The blueberry note stays on the tongue, lingering with a juicy mouthfeel. As it cools, the honey-like sweetness becomes more prominent with a green tea note to round out the palate. Overall, this coffee is a wonderful light, juicy treat that is sure to make any morning a little bit more lovely.
Region: Sidama, Bensa District
Altitude: 2226 masl
Process: Natural
Varietal: Heirloom
Shantawene
The producers of this lot of coffee are part of the Shantawene Kebena community.
In Bensa, coffee cultivation is typically done by smallholder farmers who employ traditional farming methods, hand-picking the ripe cherries during the harvest season.
The coffee cherries undergo meticulous processing at the washing station, which for this natural lot includes washing and density sorting, hand sorting on the drying tables, and long hot days under the bright Ethiopian sun to reach optimal moisture readings before being dry-hulled, bagged, and transported to Addis Ababa for export milling before shipment.
In the Cup
This coffee reminds us of why we fell in love with specialty coffee. When hot, the aromatics are deep berry sweet. On the first sip, we are hit with light blueberry and lemon curd notes, sweet and bright. The blueberry note stays on the tongue, lingering with a juicy mouthfeel. As it cools, the honey-like sweetness becomes more prominent with a green tea note to round out the palate. Overall, this coffee is a wonderful light, juicy treat that is sure to make any morning a little bit more lovely.
Region: Sidama, Bensa District
Altitude: 2226 masl
Process: Natural
Varietal: Heirloom
Shantawene
The producers of this lot of coffee are part of the Shantawene Kebena community.
In Bensa, coffee cultivation is typically done by smallholder farmers who employ traditional farming methods, hand-picking the ripe cherries during the harvest season.
The coffee cherries undergo meticulous processing at the washing station, which for this natural lot includes washing and density sorting, hand sorting on the drying tables, and long hot days under the bright Ethiopian sun to reach optimal moisture readings before being dry-hulled, bagged, and transported to Addis Ababa for export milling before shipment.
In the Cup
This coffee reminds us of why we fell in love with specialty coffee. When hot, the aromatics are deep berry sweet. On the first sip, we are hit with light blueberry and lemon curd notes, sweet and bright. The blueberry note stays on the tongue, lingering with a juicy mouthfeel. As it cools, the honey-like sweetness becomes more prominent with a green tea note to round out the palate. Overall, this coffee is a wonderful light, juicy treat that is sure to make any morning a little bit more lovely.