Sidamo, Shantawene, Ethiopia ‎
Origin and Terroir: ‎
Sidamo is one of the most renowned coffee-producing regions in southern Ethiopia, celebrated for its high-altitude Arabica cultivation and an extraordinary diversity of local terroirs. ‎
Within this region lies the Shantawene community—an area near the Bombe mountain massif, closely linked to the neighboring coffee-producing communities of Bombe and Karamo. Together, they form one of Sidamo’s most distinctive micro-regions, known for coffee characterized by exceptional cup clarity and a complex aromatic profile. ‎
In Shantawene, coffee trees grow at altitudes ranging from 1,900 to 2,200 meters above sea level. The local terroir combines a cool mountain climate, fertile volcanic soils, consistent rainfall, and natural shade vegetation. ‎
Due to the cool temperatures, coffee cherries ripen more slowly, allowing more time for the accumulation of sugars and the development of a complex aromatic potential. The sugar content (Brix level) of the ripe cherries can exceed 24%. ‎
Coffee production in Shantawene is driven by 997 smallholder farmers, cultivating a total area of ​​approximately 1,138.4 hectares. ‎
The region traditionally employs a "garden farming" system: coffee trees are grown on small plots surrounding households, integrated into a diverse agroforestry system. The plantations grow under the natural shade of acacias, Ensete ventricosum (the so-called "false banana"), and other native woody plants. ‎
This system helps retain soil moisture and fertility, supports biodiversity, and creates a stable microclimate for the coffee trees. ‎
Harvesting is done by hand, with careful selection of ripe coffee cherries. The main harvest season runs from October to January. This approach allows for a strong focus on the quality of the raw material even before processing begins. ‎
Processing Method: Washed ‎
Processing begins with the meticulous selection of fully ripe coffee cherries harvested by local farmers. Since the quality of the raw material forms the foundation of the final flavor profile, special attention is paid to the ripeness and uniformity of the harvest. ‎
The selected cherries are depulped on the same day they are harvested. Specialized equipment removes the outer skin and the bulk of the pulp, leaving the coffee bean encased in its parchment layer, covered by a layer of natural mucilage. ‎
The next stage is fermentation, which lasts 24–48 hours. During this time, natural enzymatic and microbiological processes break down the remaining mucilage, making it easier to remove. Controlled fermentation is a crucial factor in developing a clean and balanced flavor profile in the coffee. ‎
After fermentation, the beans are thoroughly washed with clean water, completely removing any remaining mucilage from the surface of the parchment. This is one of the key stages of the washed processing method, helping to preserve flavor clarity and the distinct natural characteristics of the terroir. ‎
After washing, the coffee may undergo an additional soaking phase in clean water, which further enhances the clarity of the cup. ‎
Next, the coffee proceeds to the drying stage, taking place on raised beds or specially prepared patios. During drying, the beans are spread out evenly, and the moisture loss is carefully monitored to ensure the stability and uniformity of the final product. ‎
The parchment coffee is dried until it reaches a moisture content of 10.5–11.5%. Afterward, the beans remain in their protective parchment layer and are stored in a cool, dry environment. ‎
The final stage involves hulling—the mechanical removal of the parchment layer. The resulting green coffee beans undergo a final cleaning and sorting process in preparation for export. To maintain quality during transport, the beans are packed using protective GrainPro packaging. ‎
‎