We love Ethiopian coffee. This one comes to us from producer Nigusa Nara in Bensa Village, Sidama. Nara is the village's lead farmer. Coffees from Bensa are known for being fruity, floral, clean, and complex. This one is special because Nigusa uses an anaerobic process, contributing to its intense flavor. We taste big strawberry candy flavors up front (the little ones your grandma used to carry), complemented by perfume-like florals and a sugary-sweet finish.

Bensa Village is one of the highest coffee-growing areas in Sidama, with altitudes ranging from 2100 to 2400 meters above sea level. This coffee undergoes an extended fermentation, where ripe cherries are hand-picked, sorted, and put into sealed plastic bags for 56 hours before being carefully dried under a shade net for 3-4 weeks. Coffee here grows intercropped with other fruits and under semi-forest shade.