+49 40 37 86 15 0
Quick Facts
All the facts about our Ethiopia Sidamo Grade 3 Bensa natural
| Region | Bensa |
|---|---|
| Producer | Bombe |
| Variety | Heirloom |
| Process | natural |
| Type | Unwashed Arabica |
| Category | Regional |
| Harvest | from 7 to December |
| Shipping | from 2 to 4 |
| Unit | GrainPro Sack à 60kg |
Ethiopia
Sidamo Grade 3 Bensa natural
natural
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
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 |
|---|---|
| Producer | Bombe |
| Variety | Heirloom |
| Process | natural |
| Type | Unwashed Arabica |
| Harvest | from 7 to December |
| Shipping | from 2 to 4 |
| 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-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.
