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Quick Facts
All the facts about our Ethiopia Sidamo Grade 2 Bensa Organic
| Region | Bensa, Ayla Bombe Washing Station Ayla Shantawene |
|---|---|
| Producer | Testi |
| Variety | Heirloom |
| Process | washed |
| Type | Washed Arabica |
| Category | Regional |
| Certification | Organic |
| Harvest | from July to December |
| Shipping | from February to April |
| Unit | GrainPro Sack à 60kg |
Processing Style.
Fermentation: First, cherries are collected.
The cherries are then immersed in a water tank to remove the floaters.
After removing the floaters, the cherries are depulped and fermented for 48 hours.
Drying method: after fermentation, the parchment is dried on raised African beds for 21 days.
Improved Process: this coffee is part of our improved process project.
In this process, we introduce a 48-hours fermentation period.
Every 24 hours, we replace the old water with fresh, cold water.
Throughout the two days, the fermentation proceed very slowly at an ambient temperature of 20.5-21 degrees Celsius.
Origin
Specialty coffee from Ethiopia
Varieties
old varieties
Processing methods
washed
Altitude range
1500 – 2200masl
Harvest
October – April
Total yearly production
7 500 000 bags
Ethiopian specialty coffees have been on the ECX raw materials exchange since 2008. However, the coffees can hardly be seen.
Cup Profile: citrus and bergamot notes, floral, tropic fruits, complex coffees
Main production areas: Yirgacheffe, Sidamo, Djimmah, Limu, Harrar, Lekempti
Port of shipment: Djibouti
Export bag size: 60kg
| Region | Bensa, Ayla Bombe Washing Station Ayla Shantawene |
|---|---|
| Producer | Testi |
| Variety | Heirloom |
| Process | washed |
| Type | Washed Arabica |
| Certification | Organic |
| Harvest | from July to December |
| Shipping | from February to April |
| Unit | GrainPro Sack à 60kg |
Processing Style.
Fermentation: First, cherries are collected.
The cherries are then immersed in a water tank to remove the floaters.
After removing the floaters, the cherries are depulped and fermented for 48 hours.
Drying method: after fermentation, the parchment is dried on raised African beds for 21 days.
Improved Process: this coffee is part of our improved process project.
In this process, we introduce a 48-hours fermentation period.
Every 24 hours, we replace the old water with fresh, cold water.
Throughout the two days, the fermentation proceed very slowly at an ambient temperature of 20.5-21 degrees Celsius.
