Kilenso

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Clean
  50
• Floral
  50
• Bright
  25
• Comforting
  25
• Sweet
  25
• Funky
  20

Select roast profile (Drip or Espresso) based on your brew method. Daye Bensa, founded by brothers Asefa and Mulugeta Dukamo, operates as a grower, washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., and exporter, handling coffees from its own two farms in the Shantawene Village as well as purchasing from local smallholdersSmallholderA 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. and operating 15 washing stations across three districts. Since its founding in 2006, the company has worked to encourage quality coffee production throughout its community, hosting harvest celebrations and rewarding top contributors with special certificates and premiums. More recently, they have begun collaborating with Hawassa University on research into further improving coffee quality. The unique flavors of Kilenso come largely from its 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. processing at origin, in which the seeds are dried with the whole coffee cherry intact, imbuing it with intense brightness, sweetness, and fruitiness. Look for balanced and juicyAcidityThe 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. notes of key lime, lavender, and custard in the cup.