Shantawene #2
Background
Shantawene #2 Station is located at an altitude of 2100–2300 meters and sources coffee from the surrounding areas of Shantawene, Maketa, Bombe, and Chilaka. Established in 2007, it is the second station founded after the Konkana station. The name "Shantawene" is derived from a respected elder named Shanta, who established the kebele, and his father Wene—combining their names to honor their legacy. The station works closely with 16 dedicated coffee suppliers and farmers, producing high-quality coffee reflective of its rich cultural roots and high-altitude terroir.
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Elevation - 2100 – 2300 msi
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Climate - Sunny, Surrounded by Vegetation
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Region: Sidama/ Bensa / Shantawene
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Processing Method: Washed Coffee
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Station Owner/Producer: Assefa Dukamo Korma
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Harvest Month: Dec-Feb
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Number of Drying Beds: 205
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Number of Washing Tanks: 18
Processing Method
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Washed Coffee - Red cherries are pulped on the same day to remove the outer skin
- Fermented for 72 hours to break down and remove mucilage
- Thorough washing after fermentation to ensure all mucilage is removed
- Drying takes 12–15 days depending on weather conditions
