Ethiopia – Bensa Kokosa

One of the most impressive Ethiopian coffees we have sourced. An explosion of intensity in aroma and topicality in flavor. An example of where great terroir along with great processing can lead. Immensely sweet and juicy and complex. Enjoy over ice or a wildly warm cup.

The cherries were selected from local farmers surrounding the station, at an altitude of about 2100 masl. After a strict selection the cherries are sealed into airtight tanks equipped with one-way release valves. Microorganisms consume any residual oxygen, and built-up carbon dioxide forces oxygen out through the valves, creating an oxygen-free (anaerobic) environment. Lactic acid bacteria and specialized yeasts thrive without oxygen, breaking down sugars and mucilage inside the whole fruit over 24 to 96 hours. Pressure builds up, which is theorized to push fruit juices and sugars deeper into the bean.

Notes of Ripe banana, Pineapple, Mango, Orange Blossom

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