{"product_id":"shantawene-natural-ethiopian-coffee","title":"Shantawene Natural | Single-Origin Ethiopian Coffee from Sidama","description":"\u003ch2\u003eTangerine · Strawberry · Cane Sugar\u003c\/h2\u003e\n\u003cp\u003eA natural-process single origin off the \u003cstrong\u003eShantawene washing station\u003c\/strong\u003e in Sidama, southern Ethiopia — and one of the sweetest, fruitiest coffees we put on the shelf. If you have only ever had washed Ethiopians, this is the other half of the story.\u003c\/p\u003e\n\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\n\u003cp\u003eShantawene sits between \u003cstrong\u003e2,000 and 2,200 metres\u003c\/strong\u003e near the base of the Bombe mountain. The station pays premiums for freshly picked, high-quality cherry, and the fruit comes from growers in the neighbouring villages of Shantawene and Bombe — close enough that it doesn't have far to travel and doesn't sit around before it is processed. That matters more for a natural than for almost any other process: once you leave the fruit on the bean, every hour between picking and the drying bed shows up in the cup.\u003c\/p\u003e\n\u003ch3\u003eHow it's processed\u003c\/h3\u003e\n\u003cp\u003eEvery delivery is graded on colour, ripeness and density, then floated to pull the underripes and the damage. What's left dries \u003cem\u003ewhole\u003c\/em\u003e, cherry and all, on raised beds — turned consistently so it dries evenly rather than fermenting on one side — until it reaches its target moisture. Nothing is washed off. The fruit sugars migrate into the bean as it dries, which is where the strawberry and the cane-sugar sweetness come from.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWashing station:\u003c\/strong\u003e Shantawene\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,000–2,200 masl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarieties:\u003c\/strong\u003e 74-110, 74-165\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural, dried whole on raised beds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e 2\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCup:\u003c\/strong\u003e High acidity, above-average body, high sweetness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow we roast it\u003c\/h3\u003e\n\u003cp\u003eLight. A coffee grown this high with this much sugar in it doesn't need development to taste sweet — it needs to be left alone. We take it just far enough to set the acidity and stop, which keeps the tangerine bright instead of flattening it into generic “fruity.”\u003c\/p\u003e\n\u003ch3\u003eHow to brew it\u003c\/h3\u003e\n\u003cp\u003eThis is a pour-over coffee first. A V60 or a Chemex at a slightly coarser grind than you think, just off the boil, will give you the clearest version of it. It also makes a genuinely good iced coffee — the strawberry gets louder as it cools. We would not put it through an espresso machine.\u003c\/p\u003e\n\u003cp\u003eNew to light roasts and fruit-forward coffee? Start with \u003ca href=\"\/blogs\/news\/agtron-roast-levels-explained\"\u003eroast levels explained\u003c\/a\u003e, or read up on \u003ca href=\"\/blogs\/news\/washed-natural-honey-coffee-processing\"\u003ewashed, natural and honey processing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eRoasted to order in Stuart, Florida. Whole bean, 12 oz (340 g).\u003c\/p\u003e","brand":"The Roasted Record","offers":[{"title":"Whole Bean \/ 12 oz","offer_id":67840579469497,"sku":null,"price":22.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0947\/8802\/files\/shantawene-12oz-bag-navy.png?v=1792608537","url":"https:\/\/www.roastedrecord.com\/products\/shantawene-natural-ethiopian-coffee","provider":"The Roasted Record Coffee Shop \u0026 Roaster - Stuart Florida","version":"1.0","type":"link"}