Shantawene village is located in the well-known Sidama region: the heart of coffee production in the country. Harnessing local knowledge and growing traditions, Shantawene 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 exotic fruit notes. Through exceptionally clean anaerobic processing, Shantawene shows off all the fruit flavours that the Sidama Terroir has to offer. The rounded profile has notes of passionfruit, strawberry and banana. A sweet profile is balanced by well-defined acidity. 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. The Process 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 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.