Notes: Blackberry, Raisin, Almond Origin: Sidama Region, Bensa District, Shantawene Kebele Producer: Various Smallholders Process: Natural Altitude: 2226 MASL Variety: 74158, 74112, Mikicho The producers of this lot of coffee are part of the Shantawene Kebena community, with a couple of local languages spoken (Sidaamu and Amharic). Shantawene village is nestled between the villages of Bombe and the majestic Bombe mountain. As is customary in much of Ethiopia, the local growers in this area are primarily smallholders, referred to as “garden farmers.” This term originates from their practice of cultivating coffee in the garden areas surrounding their homes. Additionally, many of these farmers harvest coffee cherries from trees that grow on the land where they reside. This natural occurrence of coffee trees in the birthplace of coffee, Ethiopia, is a testament to its rich coffee heritage. In the region surrounding Shantawene village, there are two distinct rainy seasons. The first, known as Belg, occurs during the short rainy period from late February to May. Following Belg, the main rainy season, known as Kiremt, spans from June to September. The annual rainfall in this area typically ranges from 47 to 78 inches, contributing significantly to the lush vegetation and fertile soil that are conducive to coffee cultivation. These alternating rainy seasons play a crucial role in providing the necessary moisture for coffee plants to thrive and produce high-quality cherries. The Bensa district is situated within the renowned coffee-producing region of Sidama in Ethiopia. This area is celebrated for its high-quality coffee beans, which are sought after by specialty coffee enthusiasts worldwide. Bensa is characterized by its ideal coffee growing conditions, including high altitudes, fertile soil, and suitable climate, all of which contribute to the exceptional flavor profile of its coffee. In Bensa, coffee cultivation is typically done by smallholder farmers who employ traditional farming methods, hand picking the ripe cherries during the harvest season. 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.
Whole Bean, Drip, Espresso Grind, Pour Over, French Press, Aeropress