Coffee Beans

SHANTAWENE ANAEROBIC

1 7

SHANTAWENE ANAEROBIC

Name: SHANTAWENE ANAEROBIC
Brand: THE BARN Coffee Roasters Berlin
SKU: SHANTAWENE 250g
Availability: BackOrder
Rating: 4.76 (25 reviews)

Pineapple. Strawberry Candy.

24.00 €

Liquid error (snippets/price line 123): divided by 0% off Sold out NEW RELEASE

Incl. VAT, excl. shipping

Building on famous Ethiopian traditions, the Shantawene washing station has pushed the boundaries of flavour. When the terroir of Sidama meets Anaerobic processing, the results are irresistible: expect vibrant tropical notes with intense sweetness.

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TECHNICAL DETAILS

Producer:

Daye Bensa

Origin:

Sidama, Ethiopia

Altitude:

2000

Body:

Sweetness:

Acidity:

Varietal:

Mixed Heirloom

Process:

Anaerobic

View full details

This season, Shantawene is full of intense sweetness and vibrant character: think strawberry candy and tropical fruit punch. Pineapple, passion fruit, and banana appear first, alongside berries and stone fruit. The fermentation captures ripe, fruity acidity, with depth that is almost winey.

Daye Bensa was founded by two brothers - Assefa and Mulugeta Dukamo - with the ambition to showcase the amazing potential of Ethiopian coffee. Over the past 15 years, they have built up 3 farms, 19 washing stations, and 5 warehouses. Working with over 1400 small producers, they have been driven by quality and flavour; consistently delivering some of our most memorable Ethiopian coffees.

Shantawene is also the name of the village where the washing station is located. At over 2000 meters high up in the Bombe mountains, it is surrounded by rich soil that benefits from endemic biodiversity of the region. Daye Bensa has recently reforested the farmland and increased the shade available for coffee plants. The very high altitude means coffee matures slowly: creating small, dense cherries that are packed full of distinctive Ethiopian flavour.

Our Shantawene lot underwent anaerobic processing: the ripe coffee cherries are transferred to air-sealed containers for 72 hours. During the process, the natural sugars from the outer material of the cherry help impart depth and fruitiness to the bean inside. After fermentation, the whole cherries are dried on raised African beds until the desired moisture content is reached.

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SHANTAWENE ANAEROBIC

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