Ethiopia Shantawene Gatta Kenean Dukamo Anaerobic Natural

Kenean Dukamo builds on his father Asefa Dukamo's legacy at Daye Bensa, championing coffee education and crafting competition-caliber lots after winning Ethiopia's Cup of Excellence for three consecutive years (2020, 2021, 2022). The Shantawene Gafisse Station sources cherries from 940 smallholder farmers in the Bensa and provides employment for 142 local workers during harvest, earning recognition for processing the 7th place 2020 Cup of Excellence Ethiopia coffee from the 32-hectare Gatta Farm.

This Grade 1 anaerobic natural showcases the Gatta Farm's forest-shaded terroir at 2,200 meters above sea level in Sidama's Bensa zone, a region that has dominated Ethiopia's quality competitions in recent years due to its high altitude, cool microclimate, and fertile volcanic soils that create ideal conditions for slow cherry development and sugar concentration.

The anaerobic natural process ferments whole cherries in sealed, oxygen-free tanks for 48 to 100 hours, encouraging specific microbial interactions that produce bright, fruity characteristics with complex berry notes. After fermentation, cherries are sun-dried on raised African beds in thin layers and turned regularly for even drying. This controlled fermentation combined with extended fruit contact during drying develops that intense tropical fruit complexity of grape, peach, strawberry, and passion fruit that defines this lot.