Ethiopia · Natural
Shantawene
Roasted by La Cabra
This natural-processed community lot from smallholder farmers in Bensa, Sidama features notes of blackberry, cherry, and brown sugar.
From the roaster
A natural-processed community lot from smallholder garden farmers around Shantawene in Bensa, Sidama, with notes of blackberry, cherry and brown sugar.
— La Cabra
Context
Sourced from the Bensa district of Sidama, Ethiopia, the Shantawene lot represents the distinct profile of the region. This coffee is prepared using the natural process, a method where the coffee cherry is dried intact around the bean. Generally, natural-processed coffees tend to show heavier fruit characteristics and a syrupy body compared to their washed counterparts. In this specific offering from La Cabra, these traditional processing traits manifest as vibrant notes of blackberry and cherry, balanced by a grounding sweetness of brown sugar. To better understand how these specific descriptors align with broader sensory categories, you can consult the flavor wheel. This selection highlights the unique intersection of regional terroir and careful post-harvest handling, offering a clear expression of the Sidama landscape through a fruit-forward lens.
In the Encyclopedia
Frequently asked questions
Where is Shantawene grown?
Shantawene, roasted by La Cabra, is sourced from Sidamo, Ethiopia.
What does Shantawene taste like?
Expect tasting notes of blackberry, cherry, and brown sugar.
How is Shantawene processed?
Shantawene uses the Natural process.
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Last verified: October 14, 2026 · Browse all beans.