Belancan Yeast Honey, from Kintamani, Bali
The Belancan Yeast Honey lot comes from Belancan Village, Kintamani, Bali, Indonesia, and is produced by Kanggo
Shantawene cherries are processed at Gafisse Washing Station, in Shantawene village, Sidama, Bensa Area, Ethiopia. Shantawene is situated between the village of Bombe and the Bombe mountain. The contributing producers are part of Daye Bensa member organization consisting of 1100 out-growers located in various parts of the mountain range at an elevation range between 1990 and 2190 meters above sea level. The main varieties grown and processed are JARC 74112 & cultivated local varieties.
The washed Shantawene is traditionally wet fermented during 36 to 72 hours, and then washed again in fresh water in long channels at Gafisse station to remove the remaining mucilage. Afterwards, the coffee is. dried on African beds for about 12 to 15 days to around 10% moisture. During high sun, the beds are covered to prevent over drying.
The natural Shantawene is made from well selected, ripe cherries. The cherries are floated and then sorted out again to remove any unwanted cherries. Afterwards, they are dried on African beds for 12 to 15 days. The cherries are locally hulled into unsorted natural beans, and then transported to Addis for final sorting.
Learn more about Daye Bensa
Daye Bensa, renowned for producing high-quality coffees, operates the Shantawene Gafisse Washing station, where they have been instrumental in spreading knowledge of improved processing techniques across their network. Notably, the 2020 #7 Cup of Excellence coffee was processed at this station, sourced from the nearby Gatta speciality farm.
To enhance their offerings, Daye Bensa is investing in upgrading processing equipment at Shantawene, enabling them to explore innovative processing varieties, such as the farmers’ Heirloom Shantawene coffee. Moreover, the station plays a key role in the development of the new dry fermented process. Notably, Daye Bensa is receiving cherries primarily from producers practicing organic methods, leading to their organic certification in 2020. They also hold other certifications, including UTZ and RainForest Alliance.
Maintaining their commitment to quality, Daye Bensa directly sources cherries from farmers who adhere to best harvesting practices. The company meticulously separates defected and unripe/overripe cherries, while implementing consistent processing procedures and employing reliable storage and defect detection techniques during milling and hulling.
Daye Bensa collaborates with various out-grower communities, receiving cherries from multiple washing stations in the Bensa, Sidama area, some of which they own. Among the notable stations are Bombe, Hamasho, and Keramo, with whom our European counterparts have been working for the past 6 years.
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While you are here, discover other producers!
Belancan N2 Anaerobic Natural, from Kintamani, Bali
The Belancan N2 Anaerobic Natural lot comes from Belancan Village, Kintamani, Bali, Indonesia, and is produced by Kanggo, a coffee farmer with 5 hectares of land at elevations of 1,200 to 1,400 meters above sea level
Manikliyu Honey, from Kintamani, Bali
The Manikliyu Honey lot comes from Manikliyu Village, Kintamani, Bali, Indonesia, and is produced by Mudar, a coffee grower whose family has cultivated coffee for generations.
Eka’s Wet-Hull, from Kintamani, Bali
The Eka’s Wet-Hull lot comes from Dausa Village, Kintamani, Bali, Indonesia, and is produced by Eka, a second-generation coffee grower who inherited his farm from his father.