GRAPEFRUIT | FLORAL | SWEET
BENSA DISTRICT, SIDAMA, ETHIOPIA
Excited to bring you another lovely Ethiopian release.
Named after the Bombe Mountains where the coffee is grown, this coffee offers a sweet, delicate floral cup. A great option for filter coffee but, if you enjoy the complex flavours of Ethiopian coffee a great option for espresso as well.
More on the process
The process for this coffee was developed after Kenean who is the son of Asefa Dukamo owner manager of Daye Bensa visited Guatemala with roaster partner David Bueller of Greenway Coffee and was impressed with the processing protocols at La Esperanza Antigua by Josue Morales from Los Volcanes Coffee.
Josue called Daye Bensa’s Quality manager and explained his washing and dry fermentation technique and this coffee is the result of that collaboration. Processed by a variation on the traditional washed process, this process adds no water to the tank during fermentation, hence a “dry” fermentation. The dry fermentation involves
letting the coffees rest in climate controlled fermentation tanks post de-mucilaging (this is where the seed is removed from the skin and pulp of the fruit). This process uses a lot less water than other processes and has helped the environmental sustainability in its production.
The wet mill is well-organized and run by a team including member Atkilt Dejene, a female agronomist who has also worked with the award-winning Gesha Village project.
All of the above combined, has created an exceptionally high quality of coffee, we are very privelaged to be roasting and enjoying this special release.
Producer: Daye Bensa Team, sourced through Falcon Specialty
Region: Bensa District, Sidama Region, Ethiopia
Process: Extended fermentation - Washed
Altitude: 2000-2400 masl
Flavour Notes: Grapefruit, floral, sweet
Best for: Filter