Ethiopia - Bensa

WILD – If you love fruity, heavy bodied coffees then WILD is for you! WILD roasts showcase the amazing effects that processing can have on a bean. Whether it’s a natural process or a vibrant honey, WILD coffees are loaded with fun personality.

• Origin // Sidama, Ethiopia
• Producers // Bensa local producers
• Varietal(s) // Local varieties
• Process // Natural
• Altitude // 2100 masl
• Drying method // Sun-dry on patios
• Flavour notes // Blackberry, Dark chocolate, Yellow mango

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.