--- title: Ethiopia date: 2026-08-16T11:28:00+02:00 author: admin canonical_url: "https://ryeisland.com/en/products/ethiopia-shantawene" section: Products --- - [Home](https://ryeisland.com/en/) - [Products](https://ryeisland.com/en/products) - [Coffee](https://ryeisland.com/en/products/coffees) - Ethiopia # Ethiopia Shantawene ![taste](/assets/images/carbon_taste.png) Taste peach jam, blueberries, bergamot ![flag](/assets/images/mynaui_flag.png) Country of origin Ethiopia ![pictogram](/assets/images/extract.png) Extraction method Suitable for all coffee brewing methods [BREW GUIDE ](#brewing-guide) ![Ethiop Shantawene](https://ryeisland.com//assets/uploads/_transforms/other/_coffeeHero/Ethiop_Shantawene_2026-08-17-175419_jmek.png) ![shadow](/assets/images/product-img-shadow.png) Shantawene ![Ethiop Shantawene](https://ryeisland.com//assets/uploads/_transforms/other/_productHeroMark/Ethiop_Shantawene_2026-08-16-092708_xbyh.svg) Available packages 250g 500g 1000g ![Ethiop Shantawene](https://ryeisland.com//assets/uploads/_transforms/other/_h90/Ethiop_Shantawene_2026-08-16-092708_xbyh.svg) Price for 250g 16.00 € Price for 500g 30.00 € Price for 1000g 58.00 € ![icon](/assets/images/coffee-bean.png) Coffee bean variety Heirloom ![icon](/assets/images/coffee-method.png) Processing method Natural ![icon](/assets/images/drying.png) Drying method African raised beds ![flame](/assets/images/solar_fire-outline.png) Roast Level Light ![icon](/assets/images/coffee-style.png) Coffee style Fruity ## Origin, Farm & Roastery ![icon](/assets/images/region.png) Region Sidama ![icon](/assets/images/farm.png) Farm Daye Bensa ![icon](/assets/images/product/farmer.svg) Farmer Smallholder farmers ![icon](/assets/images/date.png) Coffee harvest 2025/26 ![icon](/assets/images/product/altitude-outline.svg) Altitude 1990 - 2200 m n. m. Farm ### The place where the story begins This coffee comes from smallholder farmers in the **Kirinyaga region of Kenya**, where coffee is grown at elevations of **1,600 to 1,700 metres above sea level**. Farmers cultivate **SL28, SL34, Ruiru 11 and Batian**, varieties that are typical of Kenya and highly regarded for their quality. The region has deep, well-drained volcanic soils and a mild climate, creating ideal conditions for the slow ripening of coffee cherries and the development of dense bean structure. Coffee is often intercropped with subsistence crops, while farmers manage their small plots using traditional, low-input farming methods. ![Hands that are picking coffee beans from coffee tree](https://ryeisland.com//assets/uploads/_transforms/other/_crop800x400/hands-that-are-picking-coffee-beans-from-coffee-tree_2025-12-19-192701_friw.jpg) Processing ### How Flavours Are Created The cherries are selectively hand-picked and then delivered by the farmers to the **Nguguini Factory** processing station. Upon arrival, they are carefully sorted to remove any underripe, overripe or damaged fruit. The cherries are then depulped and fermented for approximately **16 to 24 hours**, depending on the weather conditions. After fermentation, the parchment coffee is washed through grading channels and then soaked in clean, circulating water for a further **16 to 18 hours**. This step helps manage drying-bed capacity during the peak of the harvest season while also supporting the coffee’s quality and longevity. After soaking, the coffee is dried on raised beds, where it is regularly turned and covered during the hottest part of the day and in the evening to protect the parchment. Drying at Nguguini usually takes **7 to 14 days**, depending on the weather. ![56849](https://ryeisland.com//assets/uploads/_transforms/other/_crop800x400/56849.jpg) Transport ### Journey Across the Ocean From Ethiopia, this lot begins its journey across the ocean with a strong focus on **traceability, stability and preserving its origin**. The European part of the journey is handled by **InterAmerican Coffee in Hamburg**, where the beans are coordinated for onward transport and prepared for the final stage of their journey. From Hamburg, they continue overland directly to **Žitný ostrov, Dunajská Streda**. It is here, in our roastery, that Shantawene’s journey comes to an end — where it receives its final roast profile and is transformed into the cup. ![Aerial view cargo ship cargo container harbor](https://ryeisland.com//assets/uploads/_transforms/farm/_crop800x400/aerial-view-cargo-ship-cargo-container-harbor.jpg) Rye Island Roastery ### where coffee comes to life In **Dunajská Streda**, this coffee enters its final yet crucial stage — **roasting at Rye Island Roastery**. We roast every lot with dedication and respect for the farmer’s work: testing profiles, roasting in small batches and carefully monitoring every stage to bring out the **maximum flavour, sweetness and complexity** from the beans. Our goal is to make sure that only coffee of the **highest possible quality** reaches your cup — a pure expression of the journey that began on the farm and was completed in our roastery on Žitný ostrov. ![Roastery 37](https://ryeisland.com//assets/uploads/_transforms/farm/_crop800x400/roastery-37.jpg) Design ### Which connects the farm and the roastery ![Porkolo aug27 30](https://ryeisland.com//assets/uploads/_transforms/other/_coffeeOrigin/porkolo_aug27-30.jpg) In every design we create, we seek a clear connection between the **origin of the coffee** and **us — Rye Island Roastery** — the place where specialty coffee beans are transformed into the final product. For us, design is not just packaging. It is a visual language that carries the story of the coffee from the farmer all the way to your cup. The waves on the label refer to the **Danube and its branches**, which flow through **Žitný ostrov** — a landscape of water, wind and constant movement. That same rhythm can also be felt in the brewing process, when water flows smoothly through the coffee and раскрывает its aroma. The icon on the packaging belongs to **Ethiopia**. It carries the symbol of the **lion**, one of the strongest signs of Ethiopian identity, courage and pride. In our interpretation, the lion is a quiet tribute to the origin of Shantawene — a place where coffee is born at high altitudes, in the slow rhythm of nature and human work. Its expression carries the same energy we seek in the cup: **clarity, vibrancy and character that lingers**. ## BREW GUIDE ### Choose the method: ### OVERVIEW **The Hario Switch is a harmonious blend of two worlds—immersion and drip brewing.** **One moment, it allows the coffee to steep freely; the next, it lets it pass through the filter, revealing both the purity and depth of its flavor. A simple principle, a precise result.** ### RECIPE - 13 g of coffee – medium to medium-coarse grind - 200 g of water – 92 °C - 0:00 – Pour in 100 g of water with the valve open - 1:00 – open the valve and pour 50 g in a circular pattern and 50 g into the center - Total extraction time: 2:00–2:45 ### OVERVIEW **Origami is filtered coffee as a small daily ritual.** **Thanks to the dripper’s shape and the distinctive “petals” of the grooves, you can control the flow rate, sweetness, and purity of the flavor.** **All you need is a paper filter and a few precise pours, and this simple recipe will yield coffee that tastes like a little “hand-brewed” experience from a coffee shop.** ### RECIPE - 15 g of coffee – medium to medium-coarse grind - 250 g of water – 92 °C - 0:00 – Pour in 50 g of water using a circular motion - 1:00–1:10 – Pour 100 g more slowly and 100 g more quickly into the center using a circular motion - Total extraction time: 1:50–2:30 ### OVERVIEW **A short ritual that rewards precision. Once you’ve mastered the dose, grind, and extraction, the sweetness, body, and clarity of the flavor profile will shine through in your cup. A simple principle, a precise result.** ### RECIPE - Preheat both the portafilter and the cup. - Weigh out 18.3 g and grind to 85 μm. - Make the bed. - Press it flat. Clean the edge of the basket. - Extract at 93.5 °C. Target time: 26 s. - Stop at 44 to 46 g. - Enjoy it after letting it cool for a short while. Dose: 13g Grind size: Medium to medium-coarse grind Water: 200g Water temperature: 92°C Ratio: 1:15 Total preparation time: 2:00–2:45min Dose: 13g Grind size: Medium to medium-coarse grind Water: 200g Water temperature: 92°C Ratio: 1:15 Total preparation time: 2:00–2:45min ### READY TO BREW? 0:00 Pour 100 g of water with the valve open 1:00 Open the valve and pour 50 g in a circular pattern and 50 g into the center 2:00 Once the drink is ready, let it sit for a little while longer, and then you can drink it 0:00 Dose: 15g Grind size: Mletie stredné až stredne hrubé Water: 250g Water temperature: 92°C Ratio: 1:17 Total preparation time: 1:50–2:30 min Dose: 15g Grind size: Mletie stredné až stredne hrubé Water: 250g Water temperature: 92°C Ratio: 1:17 Total preparation time: 1:50–2:30 min ### READY TO BREW? 0:00 Pour 50 g of water using a circular motion 1:00 Using a circular motion, pour 100 g more slowly and 100 g more quickly into the center 2:00 Once the drink is ready, let it sit for a little while longer, and then you can drink it 0:00 Dose: 18,3g Drink: 44g Ratio: 1 : 2,5 Grinding: 85 μm Water temperature: 93,5 °C Total preparation time: 26s Dose: 18,3g Drink: 44g Ratio: 1 : 2,5 Grinding: 85 μm Water temperature: 93,5 °C Total preparation time: 26s ### READY TO BREW? 0:00 Start the extraction 0:26 Flag at 44g 1:00 Enjoy it after letting it cool for a short while 0:00 ## Stay in the loop New coffees, limited lots and early access. 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