This Natural Ethiopian is absolutely stunning. Coming in an 88, this is without a doubt one of the cleanest and most exciting Natural Ethiopian coffees we have featured.
It’s raspberry tartness, silky mouthful, and deep cherry sweetness keeps you longing for more.
We are so excited about this coffee. It is one the cleanest, expressive, and beautiful Natural Coffees we have ever featured. This coffee jumps off the table, and begs you to drink more.
Region: Sidama
Altitude: 1950-2100masl
Coffee varieties: Heirloom
Process: Natural
Drying: Dried over a 10 day period
Cupping notes: Raspberry Sorbet , Cherry
Cupping score: 88
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.