Regular price 296.00 ฿
Unit price per
Flavor Notes
Bitter, dark chocolate, grape, dried fig, plum, syrupy, round
Beans
- Washing Station: Shantawane CWS
- Producers: Smallholder farmers
- Region: Shantawane, Bensa, Sidamo
- Altitude: 1,900–2,100 m
- Variety: Heirloom
- Processing: Natural
Roast Level
Dark roast
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＜Shantawane＞
Shantawane is a village located in the Bensa district of the Sidama region in southern Ethiopia. Nestled in the highlands at elevations between 2,000 and 2,400 meters, it benefits from a rich natural environment. The area’s mountainous terrain, cool climate, and fertile soil create ideal conditions for cultivating coffee with vibrant fruitiness and complex flavor profiles.
In Bensa, coffee has traditionally been grown by smallholder farmers in a style known as “garden coffee.” Farmers cultivate coffee on small plots of land around their homes and bring freshly harvested cherries to nearby washing stations during the harvest season.
The Shantawane CWS covers 4.2 hectares and processes coffee using a variety of methods, including washed, natural, honey, and anaerobic. Its annual output averages 6.5 containers (about 117 tons). Around 990 farmers deliver cherries to the station, where great care is taken to maintain quality—such as covering the drying beds with mesh and continuously experimenting with improvements in the process.
For our online shop, we are offering a deeper roast that delivers a juicier, grape-like character. We roast with a higher initial charge temperature to give the beans plenty of energy early on and bring out their bright flavors, then gradually reduce the heat toward the end to prevent excessive bitterness. The result is a dark roast that retains not only richness but also concentrated acidity and sweetness—vivid, layered, and expressive.
When I brewed it by hand and handed it to Tetsu without saying anything, his immediate reaction was, “Wow, what is this? It’s so good!”—which made me cheer internally. It’s a cup that captures the dark-chocolate bitterness of a deep roast along with juicy, reddish-purple fruit notes like grape and plum, supported by a satisfying weight and syrupy texture. For brewing, I recommend using hotter water (around 90°C) during the first half of extraction to build sweetness that balances the acidity and bitterness. Lower the temperature in the later half if you want to soften the bitterness. (Feel free to adjust the water temperature to suit your preference.)
This coffee brings together the richness of a dark roast with the juiciness of fruit.
Enjoy the evolving aromas and the lingering, layered finish.