Ethiopia Asefa Dukamo

Ethiopia Asefa Dukamo


Producer: Asefa Dukamo
Region: SNNPR, Sidama Zone, Bensa District, Shantawene Village
Variety: Setami and Mikicho
Altitude: 1905 MASL
Process: Natural
Tasting Notes: Plum / Dark Cherry / Blood Orange


Earn up to 70 Points.


Coffee varieties: 74/158, 74/110 and local variety known as Setami and Mikicho
Soil type: loamy clay
Certifications: NOP and JAS Organic Certified, C.A.F.E. Practices
Wet Mill site location – 1905 MASL
farm elevations – 190 0 to 2100+ MASL

Owner: Asefa Dukamo
General Manager: Matiyos Werana
Assistant Manager: Tefera
Process Control Manager: Samson (Sami)
Processing Coordinator: Eyasu Bekele
Mechanic: Berasa

Local people group name: Durato, Faficho
Local language(s): Sidama, Amharic

Special Prep Washed screen size isolation 13, 14, 15, 16, 17
Special Prep Natural screen size isolation 13/14, 15, 16/17
2018/2019 Washed Coffee Production Totals
We exported multiple lots, comprised of a total of 110 x 60kg bags, accounting for the entire top
lot Washed production of Shantawene Village at the Abore site this season.
Dried Parchment Pre Processed – 142 bags / 18,783.192 lbs / 8,520 kgs
2018/2019 Honey Process Production Totals
We exported a total of 43 x 60 kg bags of Honey Shantawene
Dried Parchment Pre Processed – 66 bags / 8,730.216 lbs / 3,960 kgs
2018/2019 Natural Process Productions Total
We exported multiple lots, comprised of a total of 158 x 60 kg bags, plus 40 x 60 kg of 48 hr.
Semi-Anaerobic Natural, accounting for the entire top lot production of naturals from
Shantawene Village at the Abore site
Naturals Pre Processed – 128 x 85kg bags / 23,986.048 lbs / 10,880 kgs
Naturals in Dried Cherry = 43,174.8864 lbs / 19,584 kgs
48 hr. Semi-Anaerobic Pre Processed = 38 x 85kg bags / 7,120.858 lbs / 3,230 kgs
48 hr. Semi-Anaerobic in Dried Cherry = 12,461.5015 lbs / 5,652.5 kgs

Shantawene Relationship
We have worked for several years now with the producers of Shantawene, our first season
beginning in 2015. Shantawene village is situated between the village of Bombe and the Bombe
mountain. The producers are part of a member organization consisting of 667 producers in
various parts of the mountain range, which also include producers from Bombe and Keramo.
We’ve worked with this group since before it was officially founded (more on that below). For the
last two years, these member producers deliver their coffee cherries to the Bombe site Abore
Washing Station for processing to our specifications. We always anticipate every lot from
Shantawene each year, as they are to us the quintessential Ethiopian coffee – full of dynamic
herbals and sparkling acidity, with articulate fruits. This coffee continues to stand out as a team
favorite on the cupping table. Like Keramo, it is a dense coffee, with heaviest concentrations
comprised of the smaller screen sizes (the majority of the coffee screen sizes at 14 and 15).
The larger screen sizes are a treat for the very few roasters who get them. In screens 16 and
17, we find heavy concentrations of fruit juice and lovely tea-like subtleties that the smaller
screen sizes tend to hide with heavy handed perfumes.

Prior to the 2017/18 harvest, this producing group delivered coffee cherries to a different
washing station nearby, called Shantawene washing station, where we first encountered the
coffees and purchased them as mixed lots. Up until the 2017/2018 harvest, all coffees from
Bombe, Keramo and Shantawene villages were processed together and sold under the name of
Shantawene. We were noticing different cup dynamics from the cherries that came from
different areas, and eventually began to isolate coffees by village. This led to the move to
Bombe site washing station and getting even more isolation in the lots. For the past couple
seasons, all producers we work with from Shantawene, Bombe and Keramo all deliver cherries
to the more centralized Bombe site Abore Washing Station.