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HomeCoffeesDaye Bensa Odaco Natural, Shantawene
Shantawene, Bensa, Sidama · Ethiopia

Daye Bensa Odaco Natural, Shantawene

Natural Indigenous heirloom varietals, grown at 2000 to 2200 masl

Roasted by Father - Roastery & Espresso Bar

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Cupping score

87.5/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryFather - Roastery & Espresso Bar· Jhb, South Africa
FarmGatta farm, Shantawene, Bensa, Sidama, Ethiopia✓
Producer563 Daye Bensa member farmers
ProcessNaturalFloated, sorted, bed-dried for two weeks, rotated every 15 mins during the day✓
Harvest—
Altitude2000 to 2200 masl✓
ClimateTemperate oceanic
VarietiesIndigenous heirloom varietals✓
Roast—
Tasting noteslychee, apricot, strawberry, mango, mint, floral, layered✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

7NOTES
  • lychee
    Fruity
  • apricot
    Fruity
  • strawberry
    Fruity › Berry › Strawberry
  • mango
    Fruity
  • mint
    Green/Vegetative
  • floral
    Floral
  • layered
    not on the wheel

Supply Chain

  1. Farm

    Gatta farm, Shantawene, Bensa, Sidama, Ethiopia

    Grown by 563 Daye Bensa member farmers

  2. Roastery

    Father - Roastery & Espresso Bar

  3. Coffee· viewing

    Daye Bensa Odaco Natural, Shantawene

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarShantaweneEthiopia Bensa Shantawene NaturalEtiopien Sidamo ShantaweneShantawane Bensa DialEthiopia Shantawene Low O2 NaturalKeramo Natural, SidamaMore from this farmGatta farm6 moreSame variety, exploredIndigenous heirloom varietals11Similar flavour profilelitchi, apricot, strawberry1835Same processNatural7627From the same originEthiopia3749More from this roasterFather - Roastery & Espresso Bar197 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude2000 to 2200 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability