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Floral aroma with flavors of dried berry, unrefined sweetness, and a bread dough note in the finish. Full City brews have powdery dark chocolate roast tones with hints of coconut water and blueberry. City to Full City.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||August 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Cultivars|
|Appearance||.2 d/300gr, 15+ Screen|
|Roast Recommendations||City to Full City|
Bensa Segra is a farm operated by Heleanna Georgalis, a woman who has been at the helm of the coffee exporter Mocca Plantation Company for many years now. She's someone who we've sourced many of our Ethiopian coffees in the past, mainly regional blends of small producers that she personally selects through the Ethiopia Commodities Exchange. But this particular lot is coffee from Heleanna's own farm, Bensa, one of two lots we picked up from the 2017/18 season. Bensa sits at over 2000 meters above sea level, and is planted in local heriloom cultivars. The farm is in Sidama area, and is processed by the milling operation that is a part of the export company. She's in a unique position in that she manages this coffee from seed to green (especially for Ethiopia), and therefore able to have her hands on quality control all the way through the picking, processing, and dry milling stages. This year they experienced a bit of an issue with underripe coffee, and required extra attention to be paid durig dry milling and hand picking. Still, some of the underripe coffee made it through (as it always does), and you'll see these in the form of "quakers", coffee beans that no matter how dark you roast them, they retain a light tan color. Partial quakers are harder to spot as they're darker, and thankfully have a much lower impact on the cup (if only a few, you'll hardly know the difference, if at all). But the really light tan beans are easy to spot and can be picked out post roast. I personally didn't go too crazy sifting through my roasts, just plucking the few, lightest beans, and leaving the rest.
Mild dried fruit notes are sensed in this washed lot from Bensa Segra, the ground coffee offering a glimpse of dehydrated stone fruit under a much more dominant toasted sugar smell. The aroma opens up with the addition of hot water and a floral highlight emerges in the steam and is more in line with what I'd expect from Sidama coffee. The floral note is on the muted side in the brewed coffee, but comes through most when roasted light (City/City+) and underscored by unrefined sweetness and dried berry accent note. The finish has a doughy flavor that adds a bread-like characteristic to the cup profile. Full City brews have powdery dark chocolate roast tones with hints of coconut water and blueberry.