Origin
Mirado, Bensa
Altitude
1900 MASL
Process
Washed
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Archive: Ethiopia Sidama Daye Bensa
Dried Apricot & Cane Sugar
The Deets
Sweet and crushable washed Ethiopia from Daye Bensa!
This coffee comes from Assefa and Mulugeta Dukamo and their farm, Daye Bensa, in Mirada, in the Bensa zone in the Sidama region. The team hand-picks the ripest cherries and transports them to the washing station. There, they are floated for density and hand-sorted to remove any imperfections. The coffee is then depulped and fermented in parchment for 36-48 hours. Then, they are rinsed and dried for 12-15 days to 11% moisture. Once complete, dried parchment is conditioned in local warehouses before being transported to Daye Bensa's Addis Ababa dry milling facility, where it's cleaned, sorted, and prepped for export. The result is a sweet and juicy cup, with notes of fig, dried apricot, and cane sugar dancing around in the cup.
Aeropress XL
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Breville Espresso
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Hario V60
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REST IN PEACE
We allow fresh coffee to rest before drinking it. This give the volatility of the roast time to subside, and the sweetness and character comes alive and shines. We rest washed coffees for 5–10 days, natural coffee for 10–15 days, and experimental processed lots for 15–30 days to reach their maximum potential.
