Ethiopia - Dur Feres Sidama | Natural - Archived

Origin

• 🇪🇹 Ethiopia· Sidama

Tasting notes

Character

• Funky
  20

This lot comes from 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. belonging to the Sidama group, with local languages Sidaamu Afoo and Amharic. The Bensa district is situated within the renowned coffee-producing region of Sidama in Ethiopia. This area is celebrated for its high-quality coffee beans, which are sought after by specialty coffee enthusiasts worldwide. Bensa is characterized by its ideal coffee growing conditions, including high altitudes, fertile soil, and suitable climate, all of which contribute to the exceptional flavor profile of its coffee. In Bensa, coffee cultivation is typically done by smallholder farmers who employ traditional farming methods, hand-picking the ripe cherries during the harvest season. The coffee cherries undergo meticulous processing at the 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., which for this 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. lot includes washing and density sorting, hand sorting on the drying tables, and long hot days under the bright Ethiopian sun to reach optimal moisture readings before being dry-hulled, bagged, and transported to Addis Ababa for export milling before shipment. The coffee from the Bensa district is known for its distinctive flavor notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee., which can include floral aromas, fruity undertones, and a bright 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.. These flavor characteristics, coupled with the region’s reputation for producing top-tier coffee, make Bensa a sought after origin for specialty coffee roasters and consumers alike. Additionally, the coffee industry plays a significant role in the local economy, providing livelihoods for many residents of the Bensa district