Bensa Shentawane

Ethiopia’s Sidamo region is one of the most renowned coffee-producing areas in the world. Like the rest of the country, it is divided into several woredas (districts), and kebeles (communities), each with washing stations that reflect the unique terroir of their surroundings. One such woreda is Bensa, where the Shentawane kebele is located. 

The Ayla washing station is supplied by 725 farmers. At this washing station, the process begins with cherry selection. Cherries are immersed in water tanks to remove floaters. After sorting, they are depulped and fermented for 100 hours. Once fermentation is complete, the parchment is spread on raised African beds and dried under a parabolic shade net for 15 days. This coffee is part of an improved process project that includes a five-day fermentation period with water changed every 24 hours. Fermentation proceeds slowly at ambient temperatures of 18.5 to 20.5 degrees Celsius. 

Tasting notes: Cooked fruit, black tea, lingering finish