This high altitude microlot is processed at 2 stations. The coffee is collected as red cherries at the Qonqana station and then pulped and dried across the river at the Masfafia station.
The Qonqana washing station was named after a river passing by between the two stations owned by Daye Bensa. It was one of the biggest and oldest stations, often called 'The Mother Station' by the locals.
We rarely buy honey process coffees as natural processing techniques have evolved greatly in recent years and have increased in cleanliness. This coffee presents its processing as heightened complexity and increased sweetness.
Bombe Village, Bensa, Sidamo
74110 & 74112
Asefa Dukamo Korma
1022 local outcroppers
Qonqana & Masfafia
Espresso & Filter
Sweet floral, bergamot aroma, complex and well balanced flavours of mandarin, black tea and peach. Cools very nicely into honey and toffee sweetness with well structured peach and mandarin.