Bensa is the name of the town in the Sidama region of southern Ethiopia where this coffee was grown and processed. The entirety of this lot is from a cherry collection site in Bensa, and it was processed at a farm and wet mill owned by Daye Bensa Coffee, which was founded by brothers Asefa Dukamo and MuluGeta Dukamo. Daye Bensa Coffee is committed to careful traceability to each smallholder farmer, and 505 farmers in total were paid a premium and an additional bonus payment from Olympia Coffee based on the excellent quality of the lot. This is a fully washed coffee, where the coffee is pulped, fermented in water, and then washed post-fermentation, and it is always sun-dried on raised beds. This traditional washed process lets the Heirloom Ethiopian varietals truly express themselves, with flavors of candied citrus, floral, and peach tea.
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