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SHANTAWENE ANAEROBIC

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SHANTAWENE ANAEROBIC

Name: SHANTAWENE ANAEROBIC - 1000g
SKU: SHANTAWENE 1000g
Availability: OutOfStock

Pineapple. Strawberry Candy.

24.00 €

Liquid error (snippets/price line 126): divided by 0% off Sold out

Incl. VAT, excl. shipping

Building on Ethiopian traditions, Shantawene pushes the boundaries of flavour: expect vibrant tropical fruit and intense sweetness.

Size 250g 1000g

Quantity

We are Roaster of the Year 2025 — by Crema Magazine

TECHNICAL DETAILS

Producer:

Daye Bensa

Origin:

Sidama, Ethiopia

Altitude:

2000

Body:

Sweetness:

Acidity:

Varietal:

Mixed Heirloom

Process:

Anaerobic

SHIPPING & DELIVERY

Orders ship within 1–2 business days from our roastery in Berlin. We process all orders quickly to ensure your coffee arrives fresh.

For info on international shipping delivery times see our shipping page.

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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

SHANTAWENE ANAEROBIC