Shantawene Heirloom Anaerobic Natural

Origin: Ethiopia – Sidama

Farm: Shantawene 

Altitude: 2000 m

Variety: Heirloom 

Process: Anaerobic Natural

A rich, jammy cup shaped by an anaerobic process, offering a creamy, velvety mouthfeel and generous ripe fruit character.
Intensity remains high throughout, with acidity, sweetness, and aromatics fully expressed.

The Shantawene farm is located within the Sidama appellation, in the Bensa district. Sidama is divided into four geographic areas (A, B, C and D) each associated with a distinct cup profile. Shantawene village, home to the Daye Bensa farm, belongs to Sidama A, an area known for its sweetness and yellow fruit notes.

Sidama A extends across both the Guji and Sidama zones, encompassing districts such as Odo Shakisso, Uraga, Hambela, Kercha, Adola, Anassora, Bensa, Chire, and Aroressa, all recognized for producing high-quality coffees.

The farm is located at approximately 2,000 meters above sea level and benefits from fertile soils and natural shade, creating favorable conditions for quality coffee production. Daye Bensa also coordinates a reforestation program in collaboration with the Ethiopian Ministry of Agriculture, aimed at increasing tree cover and preserving the local environment.

The Sidama appellation covers a very large territory, extending over more than 500 kilometers, which results in a wide diversity of coffee profiles. Sidama is not only the name of the appellation, but also the name of the people of southern Ethiopia. The term Sidamo, historically used by northern populations, carries a negative connotation when referring to the Sidama people of the south.