Ethiopia Sidama Bensa Shantawene Buncho Processing Station– Freshly Roasted Coffee Options:
※ The Buncho Processing Station earned 2nd Place in the 2022 Ethiopia COE Competition, achieving an impressive cup score of 90.25.
Ethiopia Sidama Bensa Shantawene Buncho G1 Washed
---
Ethiopia Sidama Bensa Shantawene Buncho G1 Natural
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Ethiopia Sidama Bensa Shantawene Buncho Processing Station G1 Washed
Flavor Notes: Elegant orange blossom aroma, citrus, yellow lemon, sweet cream; well-rounded, balanced, and smooth.
Ethiopia Sidama Bensa Shantawene Buncho Processing Station G1 Natural
Flavor Notes: Sweet red berries, green apple, lychee, lemon black tea, brown sugar sweetness; smooth and long-lasting sweetness.
The Sidama Bensa Shantawene Village Buncho Processing Station sources its coffee cherries from 940 smallholder farmers in Shantawene Village. This area is characterized by its dense vegetation and high-altitude growing conditions, which contribute to the coffee’s exceptionally rich and delightful flavor profile.
Founder Asefa Dukamo was born into a small farming family and, through sheer determination, elevated Sidama coffee to the world stage. His achievements include 7th place in the 2020 COE competition and 8th place in the 2021 COE competition. In 2022, with the 74112 variety and a special anaerobic fermentation process, Asefa’s farm under Daye Bensa earned 2nd place in the Ethiopia COE competition with an impressive cupping score of 90.25.
----
In the early days of Asefa's career, the number of coffee processing stations was extremely limited. Farmers had to travel long distances to sell their coffee cherries. Growing up in a coffee-farming household, Asefa dreamed of owning his own processing station.
In 1997, his dream came true when he established his first washed processing station in Girja Village, just two kilometers from his parents' home. A few years later, Asefa moved to the coffee-growing "golden zone" of Daye Town in Bensa District, where he settled and built one of his most significant washed processing stations, Qonqana (Asefa No.1 Processing Station). Being the largest processing station in the region, Qonqana became a hub for education, training, and demonstrations organized by Daye Bensa. Since its establishment in 2002, the station has expanded to include dry processing facilities and is now one of the main destinations for international visitors.
Asefa’s vision extended far beyond a single processing station. In 2006, he partnered with his brother Mulugeta Dukamo to found the Daye Bensa Export Company. Today, they operate 50 wet processing stations, 5 dry processing stations, and three coffee farms.
Asefa has continually led Daye Bensa in innovation, particularly in cultivating and training Ethiopia’s younger generation. His eldest son, Kenean Asefa Dukamo, now serves as the export manager. After completing his university studies in the United States, Kenean returned to Ethiopia to work alongside his father, bringing modern practices and innovative ideas. Together, they are transforming Daye Bensa into one of Ethiopia’s leading coffee producers and exporters, with a focus on modernization and transparency.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
In the 20th century, Ethiopia undertook a series of government-led programs to search for, test, and classify coffee varieties. To address the impact of viruses on coffee plants, the Jimma Agricultural Research Center (JARC) in Ethiopia collected 639 coffee varieties and released 13 of them for cultivation, including 74110, 74112, and 74158.
The 74158 variety originates from the Metu-Bishari forest in the Illuababora Zone of Western Ethiopia, identified by JARC for its excellent productivity and disease resistance. In terms of quality and flavor, 74158 is exceptional, offering prominent citrus and floral notes, along with flavors of apricot, strawberry, blueberry, and a delightful milk chocolate finish.
The 2020 Ethiopia COE competition winner (from the Sidamo region using the natural process) scored 91.4 points with the 74158 variety. Given Ethiopia's vast and diverse coffee varieties, many unidentified varieties are collectively referred to as Ethiopian Heirloom. Pure 74158 coffee, therefore, is exceptionally rare and highly prized.
(Coffee Processes)
Coffee processing refers to the transformation of ripe red coffee cherries into dried green coffee beans. Each method has its pros and cons, influenced by the natural environment and specific needs of the production region. Therefore, each coffee-producing area adopts processing methods best suited to its conditions. This batch uses either the Natural Process or the Washed Process, which are summarized below:
Washed Process
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
Natural Process / Sundried / Dry Processed
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
Recommended Products
