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Bergamot
Black Tea
Blossom
Red Currant

Ethiopia

Sidamo Grade 2 Bensa

washed

Ethiopia

Ethiopia Sidamo Grade 2 Bensa

washed

A slightly floral coffee with notes of bergamot, red currant and black tea.

Plus 7% VAT

Quick Facts

All the facts about our Ethiopia Sidamo Grade 2 Bensa

Region Bensa
Producer Bombe
Variety Heirloom
Process washed
Type Washed Arabica
Category Regional
Harvest from July to December
Shipping from February to April
Unit GrainPro Sack à 60kg

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Bergamot
Black Tea
Blossom
Red Currant

Ethiopia

Sidamo Grade 2 Bensa

washed

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-hour 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

Mountain

Varieties

old varieties

Processing methods

washed

Altitude range

1500 – 2200masl

Harvest

October – April

Total yearly production

7 500 000 bags

Coffees from Ethiopia

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
Producer Bombe
Variety Heirloom
Process washed
Type Washed Arabica
Harvest from July to December
Shipping from February to April
Unit GrainPro Sack à 60kg
A slightly floral coffee with notes of bergamot, red currant and black tea.

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-hour 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.