Ethiopia Guji Bensa ESPRESSO

Country : Ethiopia

Region : Guji

Altitude : 2100-2200 meters

Farm : Bedessa Washing Station

Owner : Asnake Kasa

Varietal(s) : 74110, 74112

Process : Washed

Certification : 

This coffee comes from a group of little farms (3ha max), around the town of Bedessa.

Farm development with varietals selection leads to a loss of aromatic diversity but a better management of the complete production process, as a result we get more quality lots but maybe a little less moving.

Cherries are manually sorted after being handpicked then filtered by density while pulped. The parches will then be fermented for 72 hours and filtered by density in channel again after that. Then soaked in water for 2 hours and put to dry on african beds in 2cm layer during 10 days. During this time they are constantly mixed and hand sorted. At the end, they are graded and put to rest for 1 or 2 months in 100 to 300 bags lots, then sold in Addis Abeba ECX market, milled, hand sorted one last time if needed and finally exported in 60 Kg coffee bags.

The espresso version of the bensa, a great Guji.

Degré de torréfaction appliqué et conseillé :

Image originelle créée par I, Y Tambe