Tasting Profile & Structure
Elegant: delicate, nuanced
How do we feel about this coffee?
It feels like a fresh bouquet on your kitchen table 💐 and a juicy nectarine in the peak of summer. This is the best we’ve tasted out of Ethiopia this year, with its loads and loads of perfumey florals in the profile, a nectarine-like acidity and sweet mandarin orange on the finish.
Grown by 1500 producers at a staggering 2300 MASL, high in the Bonbe mountains and processed at Daye Bensa's Hamasho Washing Station. This stunning washed lot is traditionally wet fermented for between 36 and 72 hours and then dried on African beds for about 12 to 15 days until the coffee reaches approximately 10% moisture. During peak sun, the beds are covered to prevent over-drying. Daye Bensa, who owns and operates the Hamasho Washing Station, along with other stations like Shantawene, Keramo, and Bombe in the Bensa Sidama area, is no stranger to quality and has learned how to produce high-quality coffees. In 2020, they won 7th place in the COE; in 2021, 8th place and in 2022, 2nd place!
||Sidama Bensa, Ethiopia
||Various smallholders delivering to Daye Bensa
||17g : 1g
||16g : 1g
|Peak Rest Time
||5 to 30 days off roast