SHAWNTAWENE VILLAGE - ETHIOPIA
PRODUCER: Several small farmers
TERROIR: Shawantawene Village
ELEVATION: 2000 - 2300 mt
FERMENTATION: Classic Natural
Cup Notes: Lavender / Raspberry / Strawberry / Lime / Assam
Suggested for espresso and filter
Roasting date: less than 10 days
wiegh: 250 gram
THE STORY BEHIND
Shawntawene Village is located in Sidamo Region, Ethiopia.
It is thanks to the arduous work of the coffee farmers, the Bombe washing station crew, which includes Atkilt Dejene, Assefa Dukamo, the creator and owner of Bombe washing station, Emily and Michael from Catalyst Coffee, that we are able to enjoy this unique lot!
Bombe washing station has a central role in producing this coffee. It is named after Bombe mountain, which is located south from the washing station. Thanks to being organic certified, the Bombe washing station became the centralised point for the processing of organically certified coffees. Several villages delivered their coffees to be processed in Bombe washing station, where the cherries were separately processed following the high-quality post-harvest processing methods, their traceability fully ensured. Bombe washing station processes organically certified cherries from over 600 coffee producers in the region.
The water used to process these coffees comes from the nearby Bonara river, and the coffees are dried on raised bamboo tables with mesh beds, for increased air flow.
This natural processed lot is dried in the shade from the mesh for a slower and more gentle drying. This process enhances the fruity juiciness and sweetness of these coffees with an outstanding floral and fruity taste, this beautifully clean coffee is refined by the notes of raspberry and lavender. Grand terroir and refined processing bring out all the juiciness of this velvety cup, with a hint of lime acidity.
Ethiopian Heirloom, why the generic name? It's estimated that there are somewhere in-between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietal. With the cross pollination that naturally happens in the wild, the name ‘Ethiopian Heirloom’ exists as a catch all phrase to describe this happenstance. However, that really makes Ethiopian quite a mystery – and an interesting mystery with that as each village or town could potentially have a different varietal which could carry very unique properties.
Ethiopia is the birthplace of coffee, meaning it was only naturally found here!
THE FERMENTATION PROCESS
Dry process seems simple: pick the fruit, lay it out in the sun until it turns from red to brown to near-back, and then hull off off the thick, dried outer layer in one step to reveal the green bean. It is a method suited to arid regions, where the sun and heat can dry the seed inside the intact fruit skin.
It's often referred to as "natural coffee" because of its simplicity, and because the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Since it requires minimal investment, the dry process method is a default to create cheap commodity-grade coffee in areas that have the right climate capable of drying the fruit and seed.
But it’s a fail in humid or wet regions. If the drying isn't progressing fast enough, the fruit degrades, rots or molds.
Dry-processed coffees can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than the wet process. Even the most careful pickers will take green unripe or semi-ripe coffee off the branch as they pick red, ripe cherry. If these are not removed in the first days of drying, the green turns to brown that is hard to distinguish from the ripe fruit.