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Shantawene

Shantawene

An anaerobic natural highlighting the care of local smallholders and the region’s rich landscape: sweet red and tropical fruits.

£17.00
£17.00
Sale Sold out
Volume

Character

We taste tropical and red fruits.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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Quality and greater transparency.

This coffee was produced by Daniso Horsa in the Damo area of Shantawene, part of the Bensa district in Sidamo.

It is grown at around 2200 metres above sea level, where cooler conditions support slow ripening. The trees are traditional heirloom varieties, and the harvest took place in 2025.

Work on the farm is done by hand, from caring for the trees throughout the year to selectively picking ripe cherries during harvest.

The Producer

After harvest, the cherries are processed as an anaerobic natural, kept whole and rested before drying. In the cup, this results in a coffee led by sweet red fruits and ripe tropical flavours, shaped by altitude and the steady, careful work of the producer.

Daniso has worked his family’s farm for many years and continues to invest in its future. He uses agroforestry techniques to support both shade and soil health, and has taken part in projects that bring agronomy support and training to help improve cultivation and processing.

This combination of tradition and continual improvement helps him produce coffee that is both expressive and true to its place in Sidamo.

  • Production Data

    Produced by Daniso Horsa
    Region - Bensa, Sidamo
    Grown at 2200 masl
    Varietal - Heirloom
    Harvest - February 2025
    Process - Anaerobic Natural

  • Anaerobic Natural

    Whole cherries are placed inside grain pro bags or containers and all oxygen is expelled.

    They’re then left to ferment for a desired amount of time at a certain temperature, depending on the producers unique protocol.

    Once the specific fermentation has been reached the coffee follows a natural process procedure, the increased control over fermentation leads to a bright clean cup profile.

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