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JWC Roastery

Ethiopia Sidamo Bensa Shantawene

Preparation
Quantity

Mango. White Flower. Citrus. Raisin. 

Variety Heirloom
Processing Washed
Region Sidamo
Altitude 1750-2300masl
Roast Level Light Roast 
Quantity 200g

About this coffee :

Sidamo (or Sidama - the latter refers to the Sidama people, the former is what used to be known as Sidamo province) covers a large area in Southern Ethiopia spreading through the fertile highlands south from Lake Awasa in the Rift Valley.

Shantawene village is situated between the village of Bombe and the Bombe mountain. The producers are part of a member organization consisting of 667 producers in various parts of the mountain range, which also include producers from Bombe and Keramo.

The Bonara river plays a big part in the ability to accomplish clean, washed coffees at the Abore site. Water is filtered and stocked as a reserve to refresh the fermentation tanks a few times throughout the long fermentation process. After fermentation, the coffee is then washed through channels and agitated to work loose some of the sticky mucilage left over after the natural yeasts and microbes have broken it down. At this point, the parchment coffee is moved to raised mesh beds to drain and to begin the drying process, which lasts about twelve days on average. This process yields incredibly clean and floral coffees, which are delicate and razor-sharp in the taste profile.

This Ethiopian coffee puts a smile on your face. Vibrant fruity floral notes of mango & white flower, raisin sweetness, finishes with refreshing citrusy finish. A nice vibrant coffee perfect for after lunch cuppa. 

Brewing Recipe:

Filter
Brewing ratio 1 : 15
Ground coffee 18g
Total water 250ml
Water temperature 93ºc
Brew time 2-2.30 minutes
Roast Date 11th of January

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