This honey process coffee was one of our highest scoring Ethiopian offerings last year, and this year is no different. The cup is dynamic and complex; fruit-forward while maintaining a bright lively acidity and excellent clarity. We taste 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 for 10-12 days.
After last year’s extremely successful season, we’re back working with exporters Daye Bensa once again. Bensa continues to be a rather unexplored and under-represented coffee producing area of Ethiopia, and has quickly turned into one of our favorite micro regions to work in. The coffees here are dynamic and complex, and have exceeded expectations at every turn. We will, without question, be investing more into the exploration of this region, and we're extremely excited about the future.
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.