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Ethiopia Shantawene

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    Ethiopia Shantawene
    • Country: Ethiopia
    • Region:  Sidamo
    • Producers:  Local small-holders
    • Washing Station: Daye Bensa
    • Altitude: 1900 - 2300 MASL
    • Varietal: Heirloom
    • Harvest: January 2022
    • Processing: Fully Washed
    • Roast for: Espresso & Filter
    Tasting Notes: Peach, jasmine & lemon
    Roast to Order:
    • Roast: Every Tuesday
    • Dispatch:  1-3 days after roasting
    • Whole bean only
    Recommended Recipes:

    Espresso (1:3 ratio):
    In: 20 grams dry dose
    Out: 60 grams beverage weight output
    Time: Contact time of 26+ seconds

    Filter (1:17 ratio):
    In: 20 grams dry coffee
    Out: 335 grams brewing water
    Time: 3:00-3:30 minutes


    Shantawene is a village situated in the Bensa District on the edge of the Harenna Forest on the western slope of Mount Batu. This coffee has a quintessential profile of Ethiopia. Big florals, lots of stone fruit with sparkling acidity. The exporter, Daye Bensa, works closely with communities to encourage women farmers and supports students at Hawassa University to perform research to improve coffee quality.

    In 2006, brothers Asefa and Mulugeta Dukamo founded Daye Bensa, a coffee grower and exporter in Ethiopia, Daye Bensa exports coffee from its farm, in the Shantawene Village, as well as from “out-growers” (or smallholders) in three villages: Shantawene, Karamo and Bombe.

    Made of Many:

    Based in Stanmore in Sydney Inner West, Made of Many believes that people are the best versions of themselves when they pursue what they love. Their passion is to engage and captivate through the way they source and roast coffee.

    All of their coffees are sourced through importers they know and trust. They focus on sourcing coffees that have vivid varietal/origin characteristics. Their offerings reflect the current season of coffees from passionate producers.

    Made of Many is dedicated to the craft and is always looking for better ways to display the vivid character within a particular coffee and honour the passionate work that goes into growing it.

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