Ethiopia - Daye Bensa Cold Ferment Hybrid Washed Archers Lot EP

Origin

• 🇪🇹 Ethiopia· Bensa

Tasting notes

Producer : Asefa Dukamo, SmallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. Farmers Farm: Hamasho Village Location : Hamasho Village, Sidama Bensa VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. : 74158 Process : Cold Ferment Hybrid WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Altitude : 2,230 - 2,300 masl Fermentation ▪▪ ▫▫▫ Sweetness ▪▪▪ ▪ ▫ AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. ▪▪▪▪▫ Roast ▪ ▪ ▪▫ ▫