Shantawene is one of twenty plus sub-regions (Kebele) in the Bensa District (Woreda). The elevation and weather pattern of Shantawene is highly-regarded best for specialty coffee.

Cultivation

Cultivation practices in Sidama are similar to other coffee growing regions in Ethiopia. Especially in the areas of Guji and Yirgacheffe. However, Sidama farmers are really innovative and this is one reason why farmers from Sidama win Cup of Excellence. 74158 was fully developed by JARC in 1971 which stands for Jimma Agricultural Research Center. It is best known for yielding higher crops and showing great resistance to CBD and other plants diseases.

Harvest , Post-Harvest & Processing

Ripe cherries arrive directly from farmers. Most often by mules and motorcycles in 85 kg bags. Sourcing directly from farmers enable us to have easy access to traceability but also to check if cherry was picked at optimal ripeness. Then cherry is lactically fermented with salt concentration and dried on 25 meters long African-Drying Beds for 18-25 days depending on weather conditions.

This lactic process was produced with a concentration of 2% non-iodized salt. This concentration was added into the coffee barrel and fermented for around 120 hours. Then dried on African Sun Bed for 17-19 days until the moisture is down to 11%.