Region : Sidamo Altitude : 1,900–2,300 masL Process : Natural Variety: Heirloom Grade : 1 Q Score : 88.25 Aroma: Complex, blackberry, dark cherry, peach, jasmine Cup: Very complex acidity: mix of soft citrus and soft but clean acetic notes.
Strawberry, lavender, pineapple, fruit bowl.
UPDATE: Shantawene has won 7th place (from more than 1,400 entries) in the 2020 Cup of Excellence in Ethiopia!
In 2006, brothers Asefa and Mulugeta Dukamo founded Daye Bensa, a coffee grower and exporter in Ethiopia. Daye Bensa exports coffee from its farm, in the Shantawene Village, as well as from “out-growers” (or smallholders) in three villages: Shantawene, Karamo and Bombe.
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.
Its two farms, in Kaffa and Sidamo, are Organic, UTZ, Rainforest Alliance and C.A.F.E. practices certified.
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, recognizing 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.
Washed coffees are labeled as “Grade 2” and Naturals as “Grade 3, 4 or 5”. “Grade 1” can refer to both processes, provided that it meets the highest physical quality and cup score. Screen size specs for export from Ethiopia is 14+.