Ethiopian Shentebene Bensa • Washed Processing• Medium Roast
Ethiopia Sidama Shentabene Bensa G2 is sourced from 650 family-owned farms organized around the Bensa washing station located in Bensa a woreda located in the Sidama Zone within the Southern Nations, Nationalities and Peoples' Region (SNNPR) State, Ethiopia. Producers deliver ripe cherries to Bensa mill every day during the harvest season. At the washing station coffee is carefully sorted, pulped, fermented, and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 12 to 15 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.
COUNTRY: Ethiopia REGION: Sidama SUBREGION: Shentabene, Bensa PROCESS: Washed WASHING STATION: Bensa Washing Station FERMENTATION: 36 to 48 hours DRYINGMETHOD: Raised beds ALTITUDE: 1950 – 2030 masl SCREEN SIZE: 14 VARIETALS: Ethiopian heirloom varietals SOIL: Fertile, red brown, 1.5m depth SUN EXPOSURE: Shade grown AVERAGE RAINFALL: 1800-2000mm AVERAGE TEMPERATURE: 20-23C°
CUPPINGNOTES: Tropical fruit, juicy, cherry, clean cup
Full Bloom • Daterra Farms Top 1%
Ripe Stone Fruits, Blueberry, Caramel
An elegant and refined fully natural coffee begins its journey at the peak of the harvest when the cherries are filled with honey-like liquor. The beans start drying on the tree, then transferred in cherry to the patio, until the honey is almost dissolved. The drying is finished in the dryer to insure consistent moisture content and stabilization of the beans. The ripe fruit aromatics and exotic flavors of stone fruits, blueberry and plum make for a succulent juicy mouthfeel reminiscent of a fine wine. Full bodied with a clean caramel-fruity finish that smoothly rolls over the palate. This coffee represents the top 1% of Daterra's collection.
Dried on tree, Patio, Drum drier
Size, Density and Electronic Penta-chromatic
JOEY's FAV (Favourite)
It's simple: these beans are our FAV (favourite), resulting in a cup of coffee that is full flavoured, complex and rich, but not overpowering. Notes of cocoa,semi-sweet chocolate followed by a hint of citrus, and a full body mouthfeel. Each bean is unique and amazing when brewed on their own, but when you combine certain characteristics of those beans with calculated ratios, you get one of the best combinations of flavours you'll ever have!
This bean blend can also be used for espresso extraction. It's out most labour intensive to produce because we roast each type of bean separately, then post blend them in certain pre-measured portions to produce this excellent cup! The fun part is that our high-quality coffee is seasonal, so each season we work with our specialty coffee suppliers to achieve a similar flavour profile using the beans that are in season and of the highest standard for quality.
The current blend is made up of the following high grown, small batch coffees: