Ethiopia Shantawene Gafisse

Ethiopia is the birthplace of coffee: according to legend, this is where the goatherd Kaldi discovered the stimulating effect of coffee cherries. Today Ethiopia is one of the most important coffee producers in the world, with a remarkable range of flavour profiles. The Sidama region, where Shantawene coffee comes from, is known for its fertile soil, lush vegetation and ideal climate: warm and sunny but also humid, with annual rainfall of 1,599 to 1,799 mm. The Shantawene farms lie at 1,990 to 2,190 m a.s.l., which slows the ripening of the cherries and lets the flavours develop fully.

Shantawene flavour profile

Shantawene stands out for its intense aromatics and clean, natural character. The first sip opens with yellow fruit: apricots ripening in the sun, peaches, or gooseberries from a local market. Delicate floral notes, light and fresh, build in the background. Hot, the coffee is juicy with red fruit, a bit like strawberries and cream. Served cold, it is surprisingly light and refreshing, like fruit juice or nectar. It combines ripe sweetness, gentle acidity and real freshness, and it is hard to put down. When we cupped samples of natural coffees, this one was the clear winner, both with the roastery team and with the baristas at our café.

About Shantawene Gafisse coffee

Shantawene Gafisse is variety 74158, valued for its disease resistance and excellent cup quality. The beans are processed at the local Shantawene Gafisse station, which opened in November 2020. The station can process coffee both washed and natural, and naturals like this lot have pronounced fruitiness and a full, sweet flavour profile. Drying on African raised beds, controlled fermentation and modern pressure sorting give Shantawene a clean, multi-layered cup.

The Shantawene area: rich in nature and tradition

The village of Shantawene lies in the heart of Sidama, a region that has its own geographical appellation, which underlines how distinctive its coffees are. The name “Shantawene” comes from the local community, which has grown coffee for generations. The area is beautiful, full of hills, streams and wild vegetation, and it fits the idea of “coffee in harmony with nature” perfectly. Interestingly, in Sidama coffee often grows in home gardens, in the shade of banana and acacia trees, which gives it extra protection and enriches the soil it grows in.

The cooperative and responsible production

The Shantawene Gafisse station works with as many as 940 farmers from the surrounding villages. Their work is supported by local environmental measures such as dedicated waste ponds and natural water treatment systems. The station also employs up to 149 seasonal workers and has 142 African drying beds. That is a big operation, and it keeps quality high at a large scale of production (as much as 391 tonnes of coffee a year).

Why try Shantawene?

Shantawene coffee takes you straight to the heart of Ethiopia. The naturally processed beans offer ripe fruit, gentle acidity and deep sweetness. It is not just a product: it carries the story of a place, its people and the care they put into every stage of production. Every cup reflects the sunny green hills of Sidama and the centuries-old tradition of Ethiopian coffee. If you are looking for coffee with authentic character and full flavour, Shantawene is a choice you will remember for a long time.

OUR HEAD BARISTA’S RECIPE (KALITA WAVE 155 DRIPPER)

Coffee (g)	18 g
Water (ml)	300 ml
Water temperature (°C)	92°C
Grind (Comandante)	25-26 clicks, medium (like grains of sugar)
Brew time (s)	2:40-3:10

Method

1. Get your brewing vessel (server or jug), scale, paper filter and Kalita Wave 155 dripper ready.
2. Grind 18 g of coffee.
3. Tip the coffee into the dripper and level the bed gently.
4. Pour the water in 4 stages, with even circular movements.
5. Start the timer with the first pour.

Timer (*when the pour ends)	Water per pour (g)	Total water (g)
0:00 (*15)	50	50
0:35 (*55)	100	150
1:10 (*1:35)	75	225
1:55 (*2:10)	75	300

To finish: once the water has drained through the coffee, remove the dripper, give the brew a swirl and enjoy.