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Ethiopia

Coffee and Jesse 2020 - Ethiopia Bensa Shantawene Anaerobic

€23.00

Ethiopia Filter

Coffee and Jesse 2020 - Ethiopia Bensa Shantawene Anaerobic

A truly special coffee: intensely fruity, with notes of pineapple, vanilla, cocoa nibs, and a long lasting floral character of rose

Roasts on , ships on

€23.00

About 14 hours drive from Addis Ababa, you will find the plateau communities around the local Bombe village, in the Bensa district of Sidama. This area is known for "Konjo Buna" which means "good coffee" in Ethiopian. Here you have the ideal conditions to grow great coffees and the people do an excellent job selecting and processing only ripe cherries. In the highlands, coffee has more time to grow and therefore more time to develop different characters. Generally, the coffee found here is surprisingly fruity with pleasant floral notes, perfume-like fragrance.

This lot was processed from the smallholders from Shantawene registered farmers.

Shantawene Village is located between Bombe Village and Mount Bombe. The producers are part of a member organization consisting of 1500 growers in various parts of the mountain range, which also includes producers from Bombe.

The red cherries after harvest are submerged in clean water to remove the floaters by hand and then placed directly in a sealed tank for a natural anaerobic fermentation process for 7 days.

After fermentation, they are carefully placed for drying under a covered African bed for 30 days. After drying is completed, the coffee is placed in a GrainPro to retains its character.

In the cup, this is a truly special coffee. We found it intensely fruity, with notes of pineapple, vanilla, cocoa nibs, and a long lasting floral character (rose).

Minimum resting period: 5 days for filter roast.

 

A coffee with a good cause: 

For each bag sold 1€ will go to OIPA, INTERNATIONAL ORGANIZATION FOR ANIMAL PROTECTION.

more info: https://www.oipa.org/international/

Origin
Ethiopia
Region
Sidamo
Station
Shantawene
Elevation
1950 masl
Varietals
Ethiopian Heirloom (Kurume)
Processing method
7 days anaerobic fermentation, dried on raised beds
Roast
Two profiles available:
Medium, for espresso & moka pot
Light, for filter
Tasting Notes
Pineapple, vanilla, cocoa nibs, rose

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