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*This is un-roasted coffee, you need to roast it by yourself before consume.
*Making your own roasting profile is a joy of home roasting. If you want to taste our version of roast you can shop roasted coffee here.
- Origin // Sidama, Ethiopia
- Producers // Bensa local producers
- Varietal(s) // Local varieties
- Process // Natural
- Altitude // 2100 masl
- Drying method // Sun-dry on patios
About the Coffee:
Grown in the highlands of Bensa, this coffee is a testament to the rich terroir of the Sidama region. Smallholder farmers cultivate these beans using traditional methods, ensuring a high-quality product with a unique flavour profile. The local varieties and some portion of Mikicho varietal, closely related to Gesha, adds tropical fruit and floral nuances that elevate the cup.
Processing Method:
The cherries are hand-picked at peak ripeness, density-sorted, and sun-dried on raised beds to achieve the perfect moisture levels. This meticulous natural process ensures vibrant flavours and a clean finish in every cup.
Flavour notes:
Blackberry, Dark chocolate sweetness up front then tropical fruit notes like yellow mango. This coffee offers a delightful sensory experience with its balance of fruity sweetness, and vibrant acidity.
Origin Story:
The Bensa district is part of Ethiopia’s rich coffee heritage, where high altitudes, fertile soils, and traditional farming converge to produce world-renowned beans. The Jimma Agricultural Research Center’s innovations in breeding and preserving native coffee varieties further enhance the quality and diversity of this offering.