Ethiopia Shantawene Espresso

Nestled between the village of Bombe and the towering Bombe Mountain in the Sidama region, Shantawene is home to the renowned Gafisse Washing Station. Operated by the highly acclaimed Daye Bensa group, this station serves as the beating heart for a network of 1,100 dedicated local out-growers. Cultivating coffee at staggering elevations of up to 2,190 meters above sea level, these smallholders produce exceptional lots of the JARC 74112 varietal alongside generations-old local landraces.

​Daye Bensa is a true powerhouse in Ethiopian specialty coffee. Their meticulous approach to processing earned them the #7 spot in the 2020 Cup of Excellence (sourced from the nearby Gatta farm), and they have been instrumental in elevating processing standards across their network of washing stations - which includes heavy-hitters like Bombe, Hamasho, and Keramo. Beyond cup quality, Daye Bensa champions sustainable agriculture; by sourcing primarily from farmers practicing traditional, chemical-free cultivation, the station proudly holds Organic, UTZ, and Rainforest Alliance certifications.

​Constantly pushing the envelope, Daye Bensa is actively investing in new processing equipment at the Gafisse station to explore innovative techniques, including experimental dry fermentation protocols.

​Daye Bensa implements rigorous sorting standards right at the point of delivery, meticulously separating out any underripe, overripe, or defective cherries before processing begins:

• ​The Classic Washed: Freshly pulped coffee undergoes a traditional wet fermentation lasting between 36 and 72 hours, depending on the ambient mountain temperature. Once the sticky mucilage breaks down, the beans are thoroughly washed in long channels using fresh water. The clean parchment is then spread across raised African beds to dry for 12 to 15 days until it hits a stable 10% moisture content. To protect the cell structure of the beans, the drying beds are carefully covered during the peak heat of the midday sun.
• ​The Natural: Reserved for the most meticulously selected, perfectly ripe cherries. The fruit is first floated in water tanks to remove low-density beans, then hand-sorted once more. The intact cherries are laid directly onto raised beds, where they bask in the sun for 12 to 15 days, absorbing the sweet, fruity mucilage as they slowly dehydrate.

​Milling & Export Logistics:

​Once the drying phases are complete, the cherries and parchment are locally hulled. The raw green coffee is then securely transported to Daye Bensa's advanced dry milling facility in Addis Ababa. Here, the coffee undergoes a final, exhaustive sorting process utilizing strict defect detection technology before it is prepped, packed, and exported to roasters around the world.