Ethiopia - Daye Bensa Cold Ferment Natural 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 NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. 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 ▪ ▪ ▫▫ ▫