• Ethiopia
  • November - January

Ethiopia Sidama Bensa G2 Natural 2023

SKU: GEN23ETF
$4.98/lb$323.70/65lb box
  • Flavor: Jasmine, Clove, Lychee, Mango, Tea Rose
  • Body: Light
  • Acidity: Bright
  • Process: Natural
  • Moisture: 12.30%
  • Packaging: 65lb box
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Availability
East Coast: 324 Boxes
West Coast: 12 Boxes
Gulf Coast: 66 Boxes
Cup Score: 86.5
Cupping Date: Aug '23

Ethiopia Sidama Bensa G2 Natural Coffee

The Sidama zone is home to nearly 8 million people with distinct cultures and traditions. Sidama’s fertile highlands reach altitudes of 2,200masl, and the slow ripening of coffee cherries promotes the development of complex flavors and aromas characteristic of Sidama coffee.

 

This Grade 2 natural processed coffee from the Bensa woreda (district) in the Sidama offers a bright acidity and fruit-forward notes of lychee and mango, with undertones of jasmine and a spicy hint of clove.

 

Although coffee from Sidama is often referred to as, “Sidamo” coffee, Sidamo is a misnomer that dates back to the 1880s.

 

Natural Processed Coffee in Ethiopia

In the natural process, only the ripest coffee cherries are harvested. The entire procedure requires thorough planning because drying naturals is a slow process that takes two to three weeks. Coffee cherries are dried whole, without removing any of the fruit, on raised beds set out in the sun.

 

Ethiopia Coffee Quality Grading

Coffee grading in Ethiopia is based on the combined result of physical qualities and cup qualities, including altitude, imperfections, and flavor. Grades range from 1 (high) to 9 (low), with grades 1 and 2 considered specialty.

 

Ethiopia Green Coffee Beans

Ethiopia, the homeland of Arabica coffee, might only produce 3-4% of the world’s coffee supply, but the variety of character that comes from this origin is astounding. Ethiopia green coffee is celebrated for its bright fruit and floral flavors, expressed with exceptional acidity and sweetness. Out of the many coffee-growing districts in the country, a few stand out from the crowd with their highly distinctive cup profiles, like Yirgacheffe, Sidama, and Guji.

GEOGRAPHY:

Region Bensa woreda, Sidama zone, SNNPR

Altitude 2100-2200

PRODUCER:

220 smallholders

VARIETY:

Heirloom varieties

PROCESSING:

Natural

HARVEST TIME:

November - January