Back to our Coffees
Bergamot
Black Tea
Blossom
Red Currant
Produktbild

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
10,22  / 1 kg

Quick Facts

All the facts about our Ethiopia Sidamo Grade 2 Bensa

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

Download Factsheet

Produktbild

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

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, Ayla Bombe Washing Station Ayla shantawene
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-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.