This washed Ethiopian is a delicate easy drinking coffee from the Sidama region. The Earl Grey florality paired with the sweetness of Blood Orange is perfect for both Filter and Espresso.
Coffee varieties: Wolisho, Kurume
Drying: Dried over a 10 day period
Cupping notes: Earl Grey, Blood Orange
Cupping score: 85
Bensa is a washing station located in Sidamo with 800 active farmer members who deliver cherries.
Cherries are collected manually and hand sorted later.The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.
This is then followed by a wet fermentation for 72 hours. coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.
After fermentation, soaking takes place for 2 hours where the coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours.