About This Coffee
- Varietal
- Ethiopian Heirloom
- Processing
- Natural
- Altitude
- 1,890-2,230 masl
Bensa Natural — Ethiopia, Sidama
From the highlands of Bensa in Ethiopia's Sidama region, this lot brings together around 420 smallholder farmers, each tending roughly one hectare of land at elevations up to 2,230 meters. Cool nights and warm days slow cherry maturation way down, letting sugars build gradually before harvest.
After careful handpicking, ripe cherries are sorted and laid out on raised African drying beds for 16 to 18 days. That extended drying time, with the fruit still intact, is what gives this coffee its character — the sugars and compounds from the cherry slowly infuse into the bean, building richness and depth. We've loved exploring Ethiopia's diverse growing regions, and this Bensa lot fits right alongside the expressive naturals we've carried before.
In the cup, expect a fruit-forward profile with sweet berry and cherry up front, backed by vanilla and strawberry sweetness, and a hint of dark chocolate rounding out the finish. The body is full and rich, with a lively acidity that keeps everything bright and balanced.
A beautifully layered natural that's both intense and approachable — exactly what great Sidama coffee is all about.