Ethiopia - Sidama Bensa Natural
SKU:
€20.00
€20.00 - €100.00
per item
Origin: Ethiopia
Region: Sidama
Cooperative: Bombe Kebele, Bensa Woreda
Washing Station: Ayla
Farmers: 725 active members (290 female, 435 male)
Cultivar: Mikicho & Setami
Altitude | Latitude: 1,950 to 2,150 meters above sea level
Process: Natural (cherry delivery → sorting → raised bed sun drying)
Screen | Moisture | Density: 14+ | 11.3 % | 0.730 g/ml
Score: 84.5
Notes: Grapefruit, peach, cocoa, nutmeg
TRACEABILITY
This lot is produced by Testi Specialty Coffee, a family-owned company founded by Mr Faysel A. Yonis. The company operates 28 washing stations across Ethiopia's Sidama region. This specific lot comes from the Ayla Washing Station, located in the Bombe kebele of Bensa woreda in southern Ethiopia. The station was established in 2010 and became part of the Testi group in 2016. It sources cherries from approximately 375 to 725 smallholder outgrowers who farm organically on plots averaging less than 2 hectares at high elevations.
The coffee is processed using the natural method. Ripe cherries are delivered to the station, sorted for quality, and then spread evenly on raised beds to sun-dry for 15 to 18 days. The cherries are turned regularly and are covered during the midday sun and overnight to prevent over-fermentation. They are monitored to achieve an optimal moisture content of around 10 to 11%.
This is a Grade 4 coffee lot comprising varietals JARC 74110 and 74112 (regional hybrids) as well as local types like Mikicho and Setami. It is grown at elevations of 1,950 to 2,150 meters above sea level, with the washing station at approximately 2,000 meters. The slow maturation at high altitudes contributes to the coffee's density and complexity. The flavour profile emphasises sweet, fruit-forward notes with floral undertones, making it ideal for both filter and espresso preparations. Common cupping notes include Grapefruit, peach, cocoa, nutmeg, and lingering floral notes like jasmine or lavender. The coffee has a creamy texture and gentle acidity.
The coffee is processed using the natural method. Ripe cherries are delivered to the station, sorted for quality, and then spread evenly on raised beds to sun-dry for 15 to 18 days. The cherries are turned regularly and are covered during the midday sun and overnight to prevent over-fermentation. They are monitored to achieve an optimal moisture content of around 10 to 11%.
This is a Grade 4 coffee lot comprising varietals JARC 74110 and 74112 (regional hybrids) as well as local types like Mikicho and Setami. It is grown at elevations of 1,950 to 2,150 meters above sea level, with the washing station at approximately 2,000 meters. The slow maturation at high altitudes contributes to the coffee's density and complexity. The flavour profile emphasises sweet, fruit-forward notes with floral undertones, making it ideal for both filter and espresso preparations. Common cupping notes include Grapefruit, peach, cocoa, nutmeg, and lingering floral notes like jasmine or lavender. The coffee has a creamy texture and gentle acidity.
MOST FEATURED PRODUCTS
Rwanda - Muhororo Natural
€22.00 - €110.00
Origin: Rwanda
Region: Western Province
District: Nyamasheke
Washing Station: Muhororo Washing Station
Farmers: 238 active members (95 female, 143 male)
Cultivar: 100% Red Bourbon
Altitude: 1650-2110 masl
Process: Natural
Screen | Moisture | Density: 15+ | 10.8% | 0.70 g/ml
Score: 85.6
Notes: Winey, Plum, Cocoa, Apricot