Shantawane

About the farmer and farm

This lot comes from the Shantawene community in Ethiopia's southern Sidama region, near the Bombe mountains, where coffee grows at 1900-2200 meters above sea level.

A cool climate, volcanic soils, and natural shade slow the ripening of the cherries, so ripe fruit can exceed 24 Brix.

The coffee is grown by 997 smallholder farmers across about 1,138 hectares, using the traditional garden farming system under acacia and enset (false banana) shade.

This lot uses local heirloom varieties, with harvest running from October to January.

Processing: washed

Ripe cherries are hand-picked, sorted, and depulped the same day.

The coffee ferments for 24-48 hours to break down the remaining mucilage and is thoroughly washed with clean water.

The parchment dries on raised beds to 10.5-11.5% moisture and is stored in a cool, dry warehouse until hulling.