Shantawene - Light - Ethiopia -Natural

Shantawene Shantawene, Bensa, Sidama, Ethiopia Process: Natural 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 smallholders, 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 acidity. 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 station, which for this natural lot involves density sorting, hand sorting on drying tables, and prolonged drying under the Ethiopian sun to achieve optimal moisture levels. Once processed, the coffee is dry-hulled, bagged, and transported to Addis Ababa for milling and export. JIMMA AGRICULTURAL RESEARCH CENTER In the 20th century, coffee commercialization in Ethiopia surged, prompting the government to establish a coffee grading and sorting system and leading to the formation of the Ethiopian National Coffee Board in 1957. To enhance the consistency and reliability of coffee production, the Jimma Agricultural Research Center (JARC) was established in 1967. Situated near Jimma, JARC focuses on collecting, characterizing, and conserving coffee germplasm, advancing agronomic practices, refining processing techniques, and developing new coffee varieties for distribution to growers. These new varieties are cultivated alongside local varieties that have been identified, classified, and carefully selected, countering the notion that all Ethiopian coffee is wild or of uncertain origin. Since the 1970s, JARC's coffee breeders have developed and distributed 40 coffee varieties, which are now cultivated in all major coffee-growing regions of Ethiopia. BIRTHPLACE OF COFFEE The Arabica cultivar is native to the montane rainforests of southwest Ethiopia. This part of the country's forest is known for its rich genetic diversity of Arabica coffee. Bensa district ranges from 2000–2226 MASL. JARC is the driving force behind several generations of improved coffee technologies. LANDRACES VARIETY Ethiopian landrace coffees come from indigenous Arabica plants that have grown and evolved in Ethiopia for centuries. Unlike standardized commercial varieties, these plants have developed naturally within specific microclimates, resulting in a high degree of genetic diversity. This diversity contributes to resilience against pests and diseases and offers a broad range of cup profiles. Landrace coffees are not a single variety but a collective term for many locally adapted types, often named after the village or region where they grow. Depending on the origin, they can present flavor notes ranging from floral and citrus to stone fruit, berries, and honey-like sweetness, often supported by a bright, complex acidity. NATURAL PROCESSING The cherries are meticulously processed at the washing station, which for this natural lot involves density sorting, hand sorting on drying tables, and prolonged drying under the Ethiopian sun to achieve optimal moisture levels. Once processed, the coffee is dry-hulled, bagged, and transported to Addis Ababa for milling and export.