Ethiopia Shantawene Espresso

Nestled between Bombe village and the towering Bombe Mountain in the Sidama region, the renowned Gafisse Washing Station serves as the beating heart for a network of 1,100 dedicated local out-growers. Operated by the highly acclaimed Daye Bensa group, these smallholders cultivate exceptional JARC 74112 and local landrace varietals at staggering elevations of up to 2,190 meters above sea level. As a true powerhouse in Ethiopian coffee, Daye Bensa champions sustainable agriculture alongside world-class cup quality. By sourcing primarily from farmers practicing traditional, chemical-free cultivation, the station proudly holds Organic, UTZ, and Rainforest Alliance certifications while consistently delivering the caliber of coffee that earns Cup of Excellence accolades.

This commitment to excellence dictates a rigorous, highly controlled approach to post-harvest processing. Daye Bensa implements strict sorting standards at delivery, ensuring only pristine cherries move forward. For their classic washed lots, freshly pulped coffee undergoes a traditional wet fermentation for 36 to 72 hours before being thoroughly cleansed in fresh water channels. Their premium natural lots utilize intact, meticulously floated cherries that slowly dehydrate and absorb sweet fruit mucilage. Both preparations are carefully cured on raised African beds for up to 15 days, shielded from the peak midday sun to protect the cellular structure of the beans. Finally, the coffee is transported to an advanced dry mill in Addis Ababa for exhaustive defect detection, guaranteeing a flawless, beautifully structured cup.