Ethiopia, Bensa Asefa

Ethiopia, Bensa Asefa

14.50 EUR

For a Honey processed coffee the outer layers of the coffee are depulped leaving various amounts of mucilage intact (sweet sticky part under the skin). How much mucilage is left determines the intensity. Honey processing showcases the marriage between washed coffee and a natural coffee profile. Since Red Honey coffees have slightly more clarity then Black Honeys, we love how this lends itself to the more delicate profiles of Ethiopia, elevating the fruit notes to taste riper, sweeter and more perfumed!

Description

RegionSidamo
ProducerAsefa Dukamo Korma / Daye Bensa
ProcessRed Honey
VarietyMixed Heirloom
NotesLavender, nectarine, lemon zest

 

Brewing

To discover these flavour profiles we recommend to use soft mineral water with a low HCO3 (bicarbonate) & aim for total hardness of less than 140 mg/l.