This is our first ever honey processed coffee from Ethiopia. This cup is dynamic and complex. It is fruit-forward while maintaining a bright lively acidity and excellent clarity. In the cup we find tons of tropicals, melons, stone fruit, and florals.
Hand picked at peak ripeness. Floated to remove defects. Depulped. Grade 1 density separated. Honey processed; dried on raised beds with mucilage intact and without fermentation for 10-12 days.
This is our first year working with the exporters Daye Bensa, and this coffee—our first ever honey process coffee from Ethiopia—is truly a stunner in every aspect. Bensa is a rather unexplored coffee producing areas of Ethiopia, and we are very excited to continue learning about this region and its potential.
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. Estimates guess that there are potentially up to thousands of varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is extremely difficult to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.