About the Producer:
This natural microlot comes from the Shantawene village in Bensa, Sidama, and is exported by Tariku Kare, a quality-focused private exporter working closely with local smallholder farmers. The coffees are grown at very high altitudes between 1993–2150 meters above sea level, a key factor in producing Grade 1 Ethiopian coffees with intense sweetness and complexity. Tariku Kare is recognized for its commitment to quality, traceability, and community development.
Processing Method:
This coffee is processed using a traditional natural (dry) method to maximize fruit intensity:
- Selective handpicking of fully ripe cherries during harvest.
- Cherries are dried whole, allowing sugars and fruit character to fully develop.
- Careful drying preserves clarity while enhancing jammy sweetness and florals.
About the Region:
Bensa, in the Sidama region, is one of Ethiopia’s most celebrated coffee-growing areas. Coffees grown here are known for their high sweetness, winey fruit character, and balanced acidity. The fertile red-brown soils, high elevations, and cool climate create ideal conditions for complex and expressive natural coffees.
Why We Love This Coffee:
Bensa Shantawene represents the red fruit flavour profile—bold, fruit-forward, and vibrant. With layers of red grape, blackcurrant jam, tropical fruit, and a tea-like finish, this coffee delivers both intensity and elegance. A standout natural Ethiopian for filter brewing and adventurous espresso lovers.
