Organic Ethiopia Shantewene, Natural Process

Daye Bensa, Shantewene, Sidama Zone

Ethiopia Sidama Shantawene Natural is produced by award-winning Daye Bensa of the Sidama Zone, recognized for the unique notes of its local coffee variety as well as the organic farming methods that have sustained it for hundreds of years. This Sidama coffee is sourced primarily from Daye Bensa’s organic farm, located in the Shantawene Village at elevations of 6,562 – 7,274 feet. The balance of the lot is from nearby small-acreage “out-growers”, at even higher elevations of up to 7,874 feet. The elevation of these crops, allowing a longer growing time to absorb nutrients, along with the natural processing, where the cherries are dried in the shade on raised beds, both contribute to the robust flavors that these beans deliver.

Founded by brothers Asefa and Mulugeta Dukamo in 2006, Daye Bensa coffees have won numerous accolades, including three among the Good Food Award 2019 Finalists with two being named winners. The awards are given to outstanding products that are sustainably produced. Through Daye Bensa’s out-grower farm partnerships, adjacent village farms commit to organic practices and work closely with Bensa, ensuring high-quality, sustainability and traceability. In return, the company gathers these farmers to celebrate their harvests, receive second payments for their contributions, and recognize those who have consistently delivered high-quality cherries. New initiatives include expanding the farming network with a focus on women farmers and to work with Hawassa University, to help students perform research to improve coffee quality. A taste of this Ethiopia Natural is proof that Daye Bensa is dedicated to quality.

The Organic Ethiopia Shantewene, sourced from the Sidama Zone, represents a collaboration with the producer Daye Bensa. Grown at elevations between 2000 and 2400 masl, this lot is processed using the natural method, a technique where the coffee cherry remains intact while drying to impart distinct characteristics to the bean. Generally, natural-processed coffees are known for their heavier body and pronounced fruit-forward profiles compared to their washed counterparts.

Roasted by Mr. Espresso, this selection highlights the unique terroir of the Sidama Zone, a region celebrated for its diverse coffee heritage. When evaluating the nuances of this specific origin, tasters may find it helpful to reference the flavor wheel to identify the complex aromatic compounds often found in high-altitude Ethiopian beans. This coffee serves as a compelling example of how careful cultivation and traditional drying practices can shape the final cup profile.