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Ethiopia Organic Sidama Shantawene Village

SO sweet (9.6!), floral honey and honey comb, citrus high tones, honey tangerine and Valencia orange, light touches of jasmine, fresia, berry and baking spice. City to City+

Out of stock
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
  • Certifications Organic
Region Shantawene Village, Sidama
Processing Wet Process
Drying Method Raised Bed Sun-Dried
Arrival date September 2019 Arrival
Lot size 120
Bag size 60 KG
Packaging GrainPro Liner
Certifications Certifications
Farm Gate Yes
Cultivar Detail Heirloom Cultivars
Grade Grade 1
Appearance .5 d/300gr, 14+ Screen - a mix of screen sizes as small as 14
Roast Recommendations City to City+
Type Farm Gate

This coffee is one of two lots being sold under the "Shantawene" name, the other being a fantastic dry process coffee also available now. Both coffees come from a privately owned farm and processing site in Shantawene Village, tucked away in the Bombe mountains of Ethiopia's Sidama growing region. Along with coffee from their own estate called "Daye Bensa", they are buying and processing coffee from local farmers from three different growing areas nearby - Shantawene, Bombe and Keramo villages. The samples we tasted from all three rated high and we wound up buying wet and dry process lots from all of them (the others should be available early 2020). This lot is a mix of coffees harvested from their own farm and outgrowers around Shantawene village. It's certified organic too, which means that they go to great lengths to register every small farmer who they buy from and certify that organic agricultural practices are being employed at the farm level (they're also Rain Forest Alliance and UTZ certified, but we only brought in with the organic certificate). The farm and outgrowers are growing Ethiopian heirlooms and altitude ranges from just under 2000 meters to 2100 meters above sea level. It's worth noting that the screen size is on the small side too. The majority of the coffee is 15+, but we are spotting quite a few 14 screen beans in there too.The biggest concern here is that these smaller, lower density beans will roast faster than the largest coffee. While that can be true, we found that either sticking to City to City+ roast range or slowing down the last leg of the roast, helps keep the small beans from charring and darker 'roast' flavors at bay.

This wet process lot from Shantawene has the sweetness of ginger snap cookies in the dry grounds, light touches of sweet spice, honey and dried fruit. The wet aroma has honey appeal, not so much floral in a 'jasmine' way like you might expect from Guji, but more of a raw honey like floral. It's incredibly sweet smelling and has the intensity of honey in the comb. This translates in the cup too and City and City+ roasts have a sweet honey base flavor that resonates in the finish (sweetness scored a whopping 9.6!). A vibrant citrus note shines bright in lighter roasts, and with that intesne underlying sweetness underneath, sweet citrus like honey tangerine and Valencia oranges (the juicing kind) come to mind. As the coffee cools off you do catch a glimpse of fresh flowers, perfumed accents of start jasmine and fresia, both potent flowers for sure, but not incredibly potent in comparison to the other cup highlights. Give it some time after brewing and darker fruit and berry flavors start to surface, as do soft baking spice finishing highlights. An incredibly clean Ethiopian coffee with competition level sweetness when roasted light to medium. We also happen to have a dry process lot of this coffee available which presents a unique opportunity to the same coffee from the same site processed two different ways.