This lot from Ethiopia, sourced from producer Tamiru Tadesse, once again showcases the power of Ethiopian coffees. Blackberries and red berries open up the flavor cleanly and distinctly, peach adds juiciness, and a delicate violet flower unfolds in the background. This expression is easy to read yet layered, so even the first sip is fresh and clear. If you like coffee that isn't afraid to demand attention with fruit and flowers, look no further.
Bensa is located in the Sidama region and is one of Ethiopia's most distinctive Arabica growing areas. The surrounding hills rise to high altitudes, slowing the ripening of the cherries and concentrating the sweetness and acidity into a firm, precise expression in the cup. The area is home to well-known villages such as Shantawene and Bombe, as well as a number of processing stations that collect cherries from the surrounding slopes, often at around 2,500 meters above sea level. Sidama is generally associated with rich volcanic soils and diverse microclimates that promote bright acidity and complex aromatics. The beans for this coffee come from an altitude of around 2,450 meters, which is reflected in their purity and intensity.
The beans are processed using the natural method. The cherries are left to dry whole on raised beds, regularly turned and sorted by hand to prevent overheating and unwanted fermentation. As the pulp gradually dries, the fruitiness becomes more concentrated and the beans take on the sweetness and aroma of the fruit. Once a stable moisture content is reached, the dry skin and pulp are mechanically removed and the green coffee is sent for final sorting. The natural process has a long tradition in Ethiopia and is common in Sidama thanks to the sun, altitude, and practices of local producers.
- Altitude: 2 ,450 m above sea level.