Ayla Shantawene, Sidama Ethiopia

Ethiopia’s Sidamo region is one of the most renowned coffee producing areas in the world. Like the rest of the country, it is divided into several woredas (districts) and kebeles (communities), each with washing stations that reflect the unique terroir of their surroundings. One such woreda is Bensa, where the Shantawene kebele is located..

Coffee is the main source of income for producers in Shentawane, who cultivate it on small farms ranging from 0.1 to 2 hectares. They usually intercrop with false banana trees to provide shade. Fertilization is rare in the area, as the soil is naturally fertile.

At the Ayla washing station, the process begins with cherry selection. Cherries are immersed in water tanks to remove floaters. After sorting, they are depulped and fermented for 100 hours. Once fermentation is complete, the parchment is spread on raised African beds and dried under a parabolic shade net for 15 days. This coffee is part of an improved process project that includes a five day fermentation period with water changed every 24 hours. Fermentation proceeds slowly at ambient temperatures of 18.5 to 20.5 degrees Celsius.
 

This coffee was imported by Red Fox.

Tasting Notes: White peach, floral, orange sorbet



Origin: Ayla Shantawene, Sidama Ethiopia 

Producer: Small producers around the Shantawene kebela bring cherry to the Ayla washing station

Altitude: 1950 masl

Cultivar: Heirloom varieties 

Process: Fully washed and dried on raised beds