Ethiopia Shantawene Natural

12 oz. Bag — $23

Light Roast
Single Origin

This natural coffee comes to us from the lush highlands of southern Ethiopia where coffee grows wild. Wonderfully fruity and delicate, the cup has notes of blackberry pie and plum enhanced with a honey sweetness.

Tasting Notes

Plum
Blackberry
Honey

Size:

Quantity:

Grind:

Whole Bean

Details

Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides • Brew Guides

Pour Over

Starting pour over coffee-to-water ratio -- 1:15

Experiment and find the perfect ratio for you.

Step 1: Rinse filter. Insert filter and rinse with hot water to remove paper residue and pre-heat vessels. Discard water.

Step 2: Add coffee. Add 25 grams (about 4 tablespoons) of medium-ground coffee.

Step 3: Initial pour. Submerge the coffee in 75 grams of water, then pause for 30 seconds to let it bloom.

Step 4: Add more water. Gradually pour the remaining water in circular motions until all 375 grams have been added.

Step 5: Remove dripper. Once the coffee has finished brewing — ideally around 2:30 to 3:00 — discard the grounds. Now, enjoy!

Sourcing & Processing

Bombe Abore Washing Station in Sidama, Ethiopia

The Shantawene village is situated between the village of Bombe and the base of the Bombe mountain in the Sidama Region of southern Ethiopia. Coffee plants (both wild and cultivated) flourish in these fertile highlands. Rich in water resources, Sidama is the leading coffee producing region of Ethiopia.

This landrace coffee was grown on approximately 500 small farms located near the Shantawene village and processed at the nearby Abore washing station. The station gets its name from the Abore bridge and fountain, both dedicated to a local chief. The Bok Nora Waterfall is also close by and the whole area is bursting with lush vegetation.

Natural Process Coffee Drying at the Bombe Abore Washing Station in Ethiopia

For this natural process, only perfectly ripe cherries are hand-picked and delivered to the washing station to be carefully sorted. They are floated to make sure only the highest quality cherries are selected. The coffee is spread out on raised beds and dried in the shade until it reaches the ideal moisture level. This usually takes from 14 to 18 days.