Ethiopia
Detailed product description
Farm
This natural lot comes from the village of Shantawene in the Bensa district of Ethiopia’s Sidama region. The village lies between Bombe village and Mount Bombe, with the coffee processed at Gafisse Washing Station.
Around 1,100 smallholder farmers deliver cherries to the station. They are members of Daye Bensa and cultivate coffee at elevations between 1,990 and 2,190 metres above sea level, primarily growing the JARC 74112 variety.
The station is operated by Daye Bensa, a company founded in 2006 by brothers Asefa and Mulugeta Dukamo. Renowned for producing exceptional coffees, Daye Bensa gained international recognition when one of its coffees placed 7th in the 2020 Cup of Excellence.
Processing
Only fully ripe coffee cherries are harvested. After delivery, the cherries are first sorted by flotation and then hand-sorted once more to remove any underripe or damaged fruit.
The selected cherries are spread on traditional African raised beds, where they dry for 12–15 days with regular turning to ensure even drying. Once the desired moisture content is reached, the dried cherries are hulled locally before being transported to Addis Ababa for final milling and sorting.
We selected this coffee for its vibrant, juicy profile, showcasing notes of berries and stone fruit, as well as the consistently outstanding quality that Daye Bensa has become known for in Sidama.
V60 Recipe
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Brew ratio: 1:15
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20 g coffee
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Grind: 24 clicks (Comandante)
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Brew time: 2:40
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Water profile: GH 5, KH 3, 94 °C
Method:
Pour 60 g of water over 20 g of coffee and let it bloom for 40 seconds.
Slowly pour another 120 g of water in circular motions.
When the previous pour has almost drained, add the final 120 g of water — again slowly and in circles.
Total extraction time should be around 2:40.
Don’t hesitate to experiment — adjust the grind (if bitter notes dominate, go coarser; if the cup tastes flat or watery, go finer) or play with the brew ratio.