ETHIOPIA BENSA BOMBE NATURAL
Variety: heirloom varieties
Tasting Notes: Strawberry, kiwi, jasmine, honey
This coffee comes to us by way of our importer partners at Cafe Imports and is grown/ harvested by 310 farmers around the Bombe village in the Bensa area. These farmers deliver their coffee cherries to Testi Ayla Washing Station, which was founded in 2009.
Coffees in Ethiopia are typically traceable to the washing station level: The average producer here farms on 1/4–1/2 a hectare of land and delivers their cherry to the washing station, where it is blended with other producers' deliveries and processed as necessary. Here, the Naturals are picked ripe, rinsed clean, and then dried in their cherry on raised beds for 15–21 days. According to the washing station manager, Washed coffees at Testi Ayla are depulped the day that they are delivered and fermented underwater for six days. They are washed clean and spread on raised beds for 10–12 days. The harvest runs from November to January, and this lot landed in the US in June of this year.