As a company we don't focus on body too much, favouring sweetness and acidity over it. This coffee is an exception, its heavier body complements the nutty notes and stone fruit flavours in a nice way
This lot was processed at Bensa Washing station owned by Assefa Dukale. Around 700 smallholder producers deliver to Bensa washing station daily. The cherries grow between 1800-2000masl. The beans itself are very dense, with screen sizes 14+, reflecting its slow maturation at higher altitudes. This leads to increased body and sweetness in the cup.
This lot is fully washed and is wet fermented for 36-48 hours, and then dried on African beds for 12-15 days to around 10% moisture. In the daytime the cherries are raked to ensure a consistent drying process. In the day, it is covered from 12-3pm, to protect the coffee from the hot sun. It is covered over night to protect it from rainfall and moisture.
Shentabene, Bensa, Sidamo,
Bensa Washing Station
Company owned lot by the washing station
Espresso & filter
Complex floral & cocoa aroma. Macadamia, nougat and complex stonefruit notes throughtout. Slight mandarin present. Blackberry becomes pronounced when cool. Quite a thick body for a washed Ethiopian.