ETHIOPIA: BENSA

Tastes Like: TOASTED PRALINES, COOKED PEACH, MILK CHOCOLATE + HONEYSUCKLE

MEDIUM ROAST 

12OZ / 340G + 5LB BAGS

TRY THIS COFFEE AS A COLD BREW BY FOLLOWING THE RECIPE VIDEO AT THE BOTTOM OF THE PAGE.

Region: Bensa, Sidama
Farm: Qunqana
Varietal: Heirloom Varietals
Altitude: 1950 - 2500 m.a.s.l
Processing: Washed

ABOUT SIDAMA

The Sidama region is known for producing the most coffee at the highest grades in Ethiopia, and the geography explains why this is. This region spreads across fertile highlands, where half of the land is cultivated. The surrounding rivers and lakes along with the very high elevation results in cool weather and fertile soil. These factors, in combination with over 100 inches of rainfall per year, cause the coffee to ripen slower than in any other region in Ethiopia. There are over 50 cooperatives and 200 washing stations throughout Sidama.

ABOUT ETHIOPIAN COFFEE

Unlike most coffee-growing countries, the coffee plant originated here, not introduced through settlement. Instead, growing, processing, and drinking coffee is part of everyday life and has been for centuries.

There is 99% more genetic material in Ethiopia’s coffee alone than in the entire rest of the world; the result is a coffee lover’s dream. No coffees are spoken of with the reverence or romance that Ethiopian coffees are.

Coffee is still commonly enjoyed as part of a ceremonial preparation, a gathering of family and friends. The senior-most woman of the household will roast the coffee in a pan and grind it fresh before brewing. The process takes about an hour from start to finish and is considered a regular show of hospitality.

Honour this tradition and invite your friends and family to enjoy a cup of Ethiopian coffee today. 

ABOUT WASHED PROCESS

The process of producing Washed coffees in Ethiopia will vary slightly from washing station to washing station, but generally speaking the coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8–12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5–15 days, depending on the weather.

Here is a video by our importer about the process:

 In this video, Joey takes a modern approach to this age-old tradition by cold brewing SJCB's newest single-origin Ethiopian coffee and sharing it with her co-workers. 

After some trial and error, Joey came up with this fantastic recipe:

1. 100g of coffee, 700ml of filtered water (1:7 ratio)
2. Grind size: Setting 20 on Malkonig x54 (finer than usual cold brew recipes)
3. Brew for 18 hours
4. Share with friends! 

Let us know if you try this recipe or have another idea of how to enjoy this roast; we'd love your thoughts.