Coffee Beans

SHANTAWENE ANAEROBIC

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SHANTAWENE ANAEROBIC

Name: SHANTAWENE ANAEROBIC
Brand: THE BARN Coffee Roasters Berlin
SKU: SHANTAWENE 250g
Price: 22.5 EUR
Availability: OutOfStock

Passion Fruit. Strawberry.

22.50 €

SALE Sold out BEST SELLER

Incl. VAT, excl. shipping

Origin:	Sidama, Ethiopia
Roast:	Filter
Producer:	Daye Bensa
Altitude:	1900 - 2300 meters
Varietal:	Mixed Heirloom
Process:	Anaerobic

We are sharing one last batch of this exceptional Anaerobic lot.
Harnessing local knowledge and growing traditions, the Shantawene washing station is managed by two brothers who are pushing the boundaries of Ethiopian cup profiles. With flavour enhanced through Anaerobic processing, Shantawene will fill your cup with notes of sweet, funky fruit.

Size 250g 1000g

Quantity

Delivery 1 to 3 days in 🇩🇪. Free shipping for orders over 44 €.

Out of stock

TECHNICAL DETAILS

Producer:

Daye Bensa

Origin:

, Ethiopia

Altitude:

1900

Body:

Sweetness:

Acidity:

Varietal:

Mixed Heirloom

Process:

Anaerobic

View full details

Through exceptionally clean anaerobic processing, Shantawene shows off all the fruit flavours that Sidama has to offer. The rounded profile has notes of passion fruit, strawberry, papaya, and banana. This a sweet and balanced cup, with tropical acidity which cuts through the full, round texture.

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.

SHANTAWENE ANAEROBIC

Very nice

I loved it

High quality coffee

Me and my husband love all blends and uniqueness of each package we have bought from The Barn. I’m from Panama and I was used to get geisha coffee or simple high quality local coffee. I’m so happy to have found this company that gives me the opportunity of trying coffee from other Central American countries, some that even brings those memories from home.

Great taste

I really like the taste of this coffee which is nice and delicate but not very sharp. It is a joy to drink.

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SHANTAWENE ANAEROBIC

SHANTAWENE ANAEROBIC