Another amazing lot from the Bensa region. The beans may be small but they bring BIG flavours. This region has one of the highest altitudes in Ethiopia. This allows the coffee cherries to ripe slowly and gain a complex profile in the cup. Expect notes of peach, berries and lemon.
The beans were dry fermented for a duration of 36-72 hours before washing and drying on raised African beds. The coffee beds were protected when the sun is the strongest during the day and when it is too cold at night. This process took about 9-12 days when the moisture level reaches 10%.
Hamasho Washing Station
1600 - 2300 masl
You might also like...
Catch up with us for exclusive offers and pop-up events happening near you!