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Ethiopia

Bensa Shantawene

Bensa Shantawene

Washed heirloom from Tariku Coffee Farms in Ethiopia, Bensa, Sidama

250 g
Regular price €21,00 EUR
Regular price Sale price €21,00 EUR
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Region
Ethiopia, Bensa, Sidama
Variety
Heirloom
Processing
Washed
Producer
Tariku Coffee Farms
Harvest Time
October - January
Bensa Shantawene

The Farm Story

Tariku Coffee is one of Ethiopia’s leading exporters of Sidama coffee. It was founded by Tariku Kare Banata, who began his journey in coffee as a laborer at a washing station at age 15. Over the years, he advanced through every production stage, gaining deep knowledge before establishing his own washing station in Nensebo Bulga in 2012. In 2020, following new government regulations, he began exporting directly, starting with three containers to China and Taiwan and expanding to markets including South Korea, the USA, and Belgium. Tariku Coffee is an active member of the Ethiopian Coffee Exporters Association and the ECX, with notable recognition such as the 2019/2020 African Fine Coffee Association Award for washed coffee. The farm practices organic methods, handpicking each bean and using natural spring water. Beyond quality, Tariku Coffee invests in its community, employing over 600 workers, supporting women, funding education for children, and creating platforms for local growers.

Country, Region
Ethiopia, Bensa, Sidama
Owner
Tariku Coffee Farms
Area
650 coffee farms
Elevation
1993 - 2150 MASL
Environment
coffee grown under shade trees, rich flora
Soil
red-brown, well-drained soil
  • Rinse the paper filter thoroughly with hot water, warming brew vessel
  • Discard rinse water in a vessel and the brewer
  • Add coffee to the brewer and place it on the scale
  • Ensure even bed by shaking side to side gently
  • Start the timer and pour 30g of water (The Bloom)
  • Stir in a cross motion 5 times back and forth and left to right
  • Make sure all coffee grounds are saturated
  • When the timer is at 0: 30, start the second pour
  • Pour an additional 80g of water in a circular motion
  • Take care not to pour directly on the paper filter
  • At 1: 00 on the timer, pour an additional 140 g of water
  • Aim to complete your pour at 1: 15 on the timer
  • Your total brew contact time should be 2: 00-2: 30 minutes
  • If your brew is too long, use a coarser grind setting
  • If your brew is too short, use a finer grind setting
Brewing Method
Pour Over
Coffee Weight
15g
Grind
Medium
Brew Water
250g
Water Temperature
92-95°C
Brew Time
2:00 - 3:00 minutes
Beverage Yield
220 - 225g
TDS
1.3 - 1.35ppm
Extraction
21.5% - 22.5%

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