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Ethiopia Shantawene

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    Ethiopia Shantawene

    Suitable for espresso and filter-coffee brewing.

    • Country: Ethiopia
    • Region: Sidima
    • Processing Station: Daye Bensa 
    • Altitude: 1,900 - 2,300 MASL
    • Variety: Heirloom
    • Processing: Natural
    Tasting Note: Strawberry, lavender, apple crumble

    We are loving this coffee for its very high sugar content while very vibrant with notes of lavender, strawberries and buttery apple crumble.

    Roast to Order:
    • Roast: Every Monday
    • Dispatch: 1-3 days after roasting
    • Whole bean only
    Recommended Recipes:
    Espresso: 
    20g:60g, 21-23 seconds, 94°C. (1:3 ratio)

    V60:
    15g:250g, 3 pulses, 2:30-2:45 minutes, 96-98°C. (1:16.5 ratio) 

    Batch Brew:
    94-96°C. (1:16 ratio)

    Background:

    Ethiopia Shantawene is a village situated in the Bensa District on the edge of the Harenna Forest on the western slope of Mount Batu. Daye Bensa coffee farms sit between 1,900 and 2,217 meters. The coffee cherries comes from out-growers’ farms higher up the mountain, between 2,000 and 2,400 meters. They deliver the coffee to the closest of the 15 small washing stations owned by Daye Bensa, spread across three districts. Each year they host an “Out-Growers” Day. Nearly 1,000 farmers gather to celebrate their harvests and to receive second payments for their coffee cherry contributions. Daye Bensa additionally rewards the top three farmers from each of the three villages with certificates and premiums, recognising them for consistently delivering high-quality cherries. Going forward, Daye Benesa is hoping to work with more farmers, to particularly encourage women farmers and to work with Hawassa University, to help students perform research to improve coffee quality.

    Ickle Coffee

    ickle coffee is run by sisters, Rowena and Kate, with a focus on roasting exceptionally high quality specialty coffee, and a desire to only roast coffees they would love to drink everyday. All their coffee is sourced from ethical coffee importers who use sustainable practices and give back to the coffee grower’s communities and invest in the quality of their livelihoods as well as the quality of the coffee produced.

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