Shantawene coffee mill is found within the small village of the
Shantawene and serves around 1500 local growers. It is located in
the foothills of the Bombe Mountains and thus higher than many of
the mills in the region, pulling from slower-ripening coffee trees
(due to high altitude and cooler weather). The soil in the area
is very nutrient-dense, and groves of inset (faux banana) intermingle
with the coffee trees. This washing station is the result of several
years of preparation for Sidama coffee man Assefa Dukamo and his
Intense dry and wet aroma. Cedar, winey, and elegant. Flavor is
dark chocolate malt, fresh pine, cedar, coffee blossom, lemon. Mild
berries (blueberry, black berry, raspberry). Very complex and deep.
Moderate clean-cup. Sweet throughout the temperature range.
It would be unfortunate to pay a premium price for these beans,
then to dark roast them. Anywhere between City and City ++. If possible,
slow the roast way down right before 1st crack and being careful
not to stall the roast (descending bean temperature), slowly finish
the roast over the next three minutes. If a bean temperature probe
is available, drop the beans at 415 F. The beans will look very
uneven when finished. It is okay to pick out some of the very light
ones, but not necessary. Just don't pick them all out as they are
cosmetic in nature and contribute to the complexity of the cup.
This is typical for sun-dried Ethiopian coffees.