pearpuree, ethiopia natural Hambela Wamena.png
pearpuree, ethiopia natural Hambela Wamena.png

Pear Purée - Ethiopia Natural

from €20.00

A classic Sidama natural heirloom with fruit-like sweetness and balance, offering notes of caramel, pear, and green grape. Grown at 1,900–2,100 meters by smallholder farmers in Bensa, this lot reflects the richness of Ethiopia’s most celebrated coffee region.

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A classic Sidama natural heirloom with fruit-like sweetness and balance, offering notes of caramel, pear, and green grape. Grown at 1,900–2,100 meters by smallholder farmers in Bensa, this lot reflects the richness of Ethiopia’s most celebrated coffee region.

  • Sweetness: Caramel
    Acidity: Pear
    Aftertaste: Green Grape

    • Country: Ethiopia

    • Region: Sidama (Bensa district)

    • Washing Station: Shentawane

    • Producer: Local smallholder farmers

    • Altitude: 1,900–2,100 meters above sea level

    • Variety: Heirloom Ethiopian varieties

    • Process: Natural

  • PROCESSING:

    This smooth and fruit-sweet coffee comes from the Shentawane washing station in Bensa, Sidama, grown at altitudes of 1,900–2,100 meters above sea level. The high elevation, fertile soils, and cool climate of Sidama provide the foundation for complex, high-quality coffees.

    This lot is naturally processed. Freshly harvested cherries are delivered to the washing station, sorted for ripeness, and rinsed clean before being spread on raised drying beds. Over 8–25 days, depending on weather, the cherries are turned frequently to ensure even drying and consistent quality.

    The result is a balanced cup with notes of burnt sugar, caramel, cooked pear, and green grape, with mild acidity and fruit-like sweetness.

    HISTORY:

    The Shentawane washing station serves hundreds of smallholder farmers in the Bensa district. Most producers farm less than one hectare of land, cultivating coffee alongside other crops such as maize and bananas. Farmers deliver their cherries directly to the washing station, where they are sorted, weighed, and processed into day lots.

    As is common in Sidama, producers use organic practices, relying on natural fertilizers and avoiding chemical inputs. With more than 200 washing stations and 50 cooperatives, Sidama is Ethiopia’s most prolific coffee region, and its unique geography, high elevations, fertile soils, rivers, and heavy rainfall, makes it one of the most celebrated.

    Through export partners and long-term relationships, coffees like Shentawane showcase the classic Sidama profile: clean, balanced, and sweet, while connecting global coffee drinkers with the smallholder communities at its heart.

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