SHANTAWENE ANAEROBIC ESPRESSO: Ethiopia Anaerobic Natural

Shantawene Anaerobic is back!

This larger-than-life crew favorite returns for its third iteration. Just like in previous years, Shantawene Anaerobic is produced at the Gatta Farm in the Sidama region of Ethiopia by Daye Bensa.

This year, the coffee delivers a layered finish reminiscent of fruit roll-ups, paired with a syrupy mouthfeel. The cup experience is candy-like, bursting with vibrant and tropical fruit-forward flavours. 

Tasting Notes: Lychee Nectar, Strawberry Candy, Jasmine Tea, Red Velvet Cake

Cup score: 90.25 ☕ 

Shantawene Anaerobic is produced at the Gatta Farm of Daye Bensa Coffee, widely regarded as the crown jewel of the company due to its exceptional terroir, innovative processing, and deep community impact.

* This version of Shantawene Anaerobic is specifically roasted for Espresso. We also have a different version of Shantawene Anaerobic for Filter *

ABOUT DAYE BENSA

Nestled in the Sidama region of Ethiopia, Daye Bensa is a name that resonates with excellence in specialty coffee. With high-altitude farms ranging from 1,900 to 2,300 meters above sea level, this producer is known for cultivating coffee that’s as vibrant as the landscape it comes from.

Daye Bensa focuses on heirloom Ethiopian varietals and uses both natural and washed processing methods to highlight the vivid flavor notes characteristic of the region—think juicy tropical fruits, floral aromatics, and sparkling acidity. Beyond quality, Daye Bensa is committed to sustainability, traceability, and empowering local farming communities.

ABOUT GATTA FARM

Gatta Farm is the place where we run a dedicated specialty program. Daye Bensa’s Gatta Farm is at the heart of Shantawene Village, in Sidama Bensa, Ethiopia. It sits at an altitude of 2120 – 2210m in the midst of a natural forest. The site is surrounded by indigenous trees, which are older than 100 years, waterfalls, and rivers. One of the rivers separates Shantawene from Bombe and runs from the hills above Keramo. Gatta Farm has been named after a waterfall which crosses the farm. 

Gatta Farm was a natural forest before being discovered by the cofounder Mulugeta Dukamo while managing the construction of Gafisse Station. They planted the first coffees in 2013, and established the drying station in 2017. The vegetation and forest surrounding the farm is useful as natural shade for the farm and the drying station. Plantation, harvesting and processing works are mainly done by the local residents. Also women are involved and are mainly assigned to quality control and processing, except for labor intensive tasks. By offering working opportunities and proper wage this is a real benefit for the local residents.

Daye Bensa’s Gatta Farm isn’t only a farm, it consists of a drying station, a lodge and a training facility. During harvesting season, the drying station becomes active and also offers accommodations for employees or trainees until the training has ended. The training facility offers training in coffee processing for interested individuals.

TRANSPARENCY REPORT

☠️ Single origin from Ethiopia

☠️ Region: Sidama

☠️ Farm: Gatta Farm

☠️ Grade 1 Arabica coffee beans

☠️ Producer: Daye Bensa

☠️ Varietal: 74158

☠️ Process: Anaerobic Natural

☠️ Cup Score: 90.25

☠️ Tasting notes:

• Lychee Nectar
• Strawberry Candy
• Jasmine Tea
• Red Velvet Cake

☠️ Brew: Espresso

☠️ Altitude: 1920 - 2020 masl

☠️ Roast: Light/Medium

☠️ Whole bean