Ethiopia Sidamo Shantawene, GR1 Organic

high in the mountains of sidamo, ethiopia, where coffee is said to have originated, the shantawene coffee thrives under the care of daye bensa, a company founded by brothers asefa and mulugeta dukamo. their vision goes beyond coffee—it's about uplifting farmers, fostering community, and continuously improving quality.

the name shantawene comes from the village where most of the people working on the daye bensa farm live, many of them women who play a crucial role in the coffee’s production. daye bensa partners with smallholder farmers from shantawene, karamo and bombe, ensuring coffee is sourced from the highlands at elevations of 2,000–2,400 meters. these extreme altitudes contribute to the coffee’s complex flavors.

sustainability lies at the core of daye bensa’s mission. they own 15 washing stations and oversee every step of the process, ensuring traceability and quality. their farms and processing methods are certified organic, UTZ, rainforest alliance, and C.A.F.E. practices approved, reflecting a deep commitment to ethical and environmentally friendly coffee production.

sidamo(a) | 2,000 - 2,400 masl

we appreciate ethiopia sidamo shantawene for its complex flavors and the deep sense of community each cup represents. grown at some of the highest elevations in ethiopia, this coffee bursts with vivid fruit notes, floral aromatics, and a silky body—a testament to the rich biodiversity and careful craftsmanship of the farmers.

pour over: brings out the coffee’s floral, citrus and tea-like qualities
- grind: medium-fine
- ratio: 1:16 (20g coffee to 320g water)
- brew time: 3:30 - 4:00 minutes

espresso: a lively, aromatic shot with citrus brightness and floral undertones
- grind: fine
- ratio: 1:2 (18g coffee to 36g yield)
- brew time: 27-30 seconds

cold brew: smooth and refreshing, enhancing the coffee’s natural fruitiness
- grind: coarse
- ratio: 1:8 (100g coffee to 800g water)
- brew time: 12-16 hours in fridge