NL Ethiopia Sidama Bensa Shantawene
| Price per 1kg. |
€ 54,00 |
|---|---|
| Price updated: |
19th Sep 2025 |
|
Door te kiezen voor een verpakking van 250 gram |
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Beans Parameters
Caffeine: With caffeine
Altitudes: High-Altitude Coffee
Sorts: ARABICA
Processing methods: Natural
Additional
Capriole Ethiopië Sidama Bensa Shantawene is a limited edition direct trade coffee from Shantawene in Sidama. The beans are naturally processed by Daye Bensa, known from the Cup of Excellence, and dry on raised beds. Capriole roasts light to medium for a full, sweet cup with floral notes and lots of fruit. Expect rose blossom, berries, ruby and milk chocolate, fresh and elegant as filter, rounded and sweet as espresso. The coffee is certified by, among others, Rainforest Alliance and UTZ, and is released in 250-gram bags, often selling out quickly.
More About Ethiopia Sidama Bensa Shantawene
Origin and farm
Capriole’s Ethiopië Sidama Bensa Shantawene is a limited-edition direct-trade coffee from Shantawene, Sidama, Ethiopia. The producer is the family company Daye Bensa, led by brothers Asefa and Mulugeta Dukamo.
Shantawene lies between the village of Bombe and Bombe mountain, at altitudes of 1,900–2,300 m above sea level.
Capriole has been working with these producers via The Coffee Quest since around 2015.
Daye Bensa won 7th place in the first Ethiopian Cup of Excellence, around 2020.
The coffee is available as a limited edition in 250-gram bags, not always in stock.
Roast profile
Capriole roasts this coffee to a level that supports full and sweet flavors, suitable for filter and espresso.
For filter brewing it produces a full, sweet cup, for espresso floral notes come into their own.
Light to medium roast suits the bean's natural fruity complexity.
Other roasters praise this coffee as a delicate light roast with bright fruit and a honey-like body.
In shops like Happy Mug, light roasting is recommended, up to about 20–30 seconds after the first crack.
Flavor and aroma
Capriole describes muted flavours of rose blossom, cherry blossom, raspberry, strawberry and ruby chocolate.
As a filter brew it produces a fresh, sweet coffee with full body and rich floral notes.
As an espresso, flavours of rose blossom, cherry blossom, ruby and milk chocolate and brown sugar are prominent.
Other sources report aromas of black tea, lavender and pomegranate.
With natural processing, coffees also show pineapple, peach, blackberry, blueberry, strawberry and citrus.
Processing Method
Capriole’s version is "natural" and fermentation lasts around three days.
Cherries are sunk, sorted, and then dried on raised beds.
Daye Bensa has multiple washing stations and processes cherries from smallholder farmers in Shantawene, Bombe and Karamo.
Process is eco-certified: Natural, UTZ, Rainforest Alliance and C.A.F.E. Practices.
Drying is done in the shade on raised beds, which promotes a softer final result.
Variety
Coffee is 100% Arabica, with local heirloom varieties such as 72158/74110.
Other sources mention regional 'heirloom' varieties, including Typica relatives, Mikicho and Setami.
Within Sidama, Daye Bensa uses several heirloom varieties at more than 15 washing stations.
Light variety designations such as 74-110 and 74-165 are also used in certain microlot versions.
The natural variety supports complex fruit profiles and floral notes.
Sustainability and ethics
Daye Bensa is certified by UTZ, Rainforest Alliance and C.A.F.E. Practices.
Payments based on direct trade, with quality premiums, strengthen producer relationships.
Roasters like Deeper Roots donate part of their proceeds to a cooperative coffee school.
At Daye Bensa, top farmers are rewarded with prizes and cash as recognition.
Outreach and collaboration with Hawassa University support quality improvement and the inclusion of women.
Brewing recommendations
Capriole advises: • Filter: 16 g coffee, 282 g water, 180–210 s brew time, bloom 30 s. • Espresso: 17 g coffee, 40 ml water, 26–30 s extraction time.
Other suggestions recommend a light roast and an emphasis on bright fruit, monitor the second crack when roasting at home.
Filter extraction shows off floral and fruity notes nicely.
Light roasting gives a bright, fruity cup, darker roasting for espresso achieves chocolate notes.
Natural processing requires attention to extraction time; roasting too dark can result in bitter flavors.
Awards and judging
Daye Bensa's Shantawene achieved 7th place in the Cup of Excellence, out of more than 1,400 entries.
Sweet Marias gave a cupping score of 89.5 for the washed process version.
The same coffee regularly appears in roast rankings and receives praise for clarity and complexity.
Coffee evaluations show floral, sweet, and fruity cups, appreciated by specialty markets.
Roasters cite complexity and clarity as standout qualities.
Packaging design
Capriole offers a limited release (limited edition) in 250 gram packaging.
The packaging conveys a boutique feel; design details are not specified, but emphasis is placed on exclusivity.
Other suppliers often package in simple bags that state the region and flavor notes.
Daye Bensa versions often include producer branding and certifications (Organic, Natural, Cup of Excellence).
Packaging emphasizes altitude, processing method, and variety for transparency.
Availability and price
Capriole's version costs approximately €13.50 per 250 g, but is not always in stock.
Other suppliers show prices starting at approximately US $17–26 for similar quantities.
Happy Mug lists arrival in the US in June 2025 for the natural version.
Natural Shantawene often appears in small microlots and is available in limited quantities through specialty shops.
Daily availability varies by roaster, often sold out due to demand or limited runs.
Closing words
Deze Ethiopië Sidama Bensa Shantawene offers a floral, fruity experience with deep ethical and quality roots. Thanks to the choice of heirloom varieties, natural processing and direct collaborations, the coffee combines flavor, transparency and community impact in one special cup.
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