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February Journal: Organic Shantawene

Some of our cherished coffee moments are quiet mornings by the ocean, cold clear camp mornings on a mountain, or afternoon hike pick-me-ups - but most days…........just an early morning surrounded by quietness.

What is a moment?

The Moment of a force is a measure of its tendency to cause a body to rotate about a specific point or axis. Just like a force that causes a body to rotate, a coffee moment has the power to create a shift in your mindset and bring a sense of calm to your day. It's a pause, a chance to savor something simple and fill your space with peace. 

When we describe a 'coffee moment', we are pointing towards a moment to slow down and set apart time to live in the moment.

It's in the simple everyday methodical tasks that we can find great joy. To us, it all comes back to realizing that these small daily choices add value to our lives… and that we can choose to experience them, at our own pace, every day.

 A coffee ritual looks different for everyone. The interior life looks different for everyone.

This month we feature a beautiful and delightful coffee from Daye Bensa -

Region : Sidamo, Ethiopia

Growing Altitude : 1,900–2,300 masl

Harvest Period : November–February

Milling Process : Natural process, dried in the shade on raised beds

Aroma : Fruity, floral

Notes : Berries, lemon, milk chocolate, lavender

Body : Creamy

Acidity : Juicy

UPDATE: Shantawene has won 7th place (from more than 1,400 entries) in the 2020 Cup of Excellence in Ethiopia! 

In 2006, brothers Asefa and Mulugeta Dukamo founded Daye Bensa, a coffee grower and exporter in Ethiopia. Daye Bensa exports coffee from its farm, in the Shantawene Village, as well as from "out-growers" (or smallholders) in three villages: Shantawene, Karamo and Bombe.

Ethiopia Shantawene is named after the village where the majority of the people who work on the farm, many of them women, are from.

Daye Bensa

Daye Bensa stretches between 1,900 and 2,217 meters. The delivered cherry from comes from out-growers' farms higher up the mountain, between 2,000 and 2,400 meters.

Daye Bensa owns 15 washing stations across three districts, and they handle all the coffee they export. Its two farms, in Kaffa and Sidamo, are Organic, UTZ, Rainforest Alliance and C.A.F.E. practices certified.

Each year Daye Bensa hosts an Out-Growers Day. Nearly 1,000 farmers gather to celebrate their harvests and to receive second payments for their coffee cherry contributions. Daye Bensa additionally rewards the top three farmers from each of the three villages with certificates and cash prizes, recognizing them for consistently delivering high-quality cherries.

Going forward, Daye Benesa is hoping to work with more farmers, to particularly encourage women farmers and to work with Hawassa University, to help students perform research to improve coffee quality.

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