Single Origin

Etiopien Bensa Anaerobic

Liqueur confectionery . Sweet Chocolate . Tropical fruit

Whole Beans

169,00 kr

About 14 hours drive from Addis Ababa we find smaller plateau communities around the local village of Bombe, in the Bensa district of the Sidamo region. This area is known for "Konjo Buna" which means good coffee in Ethiopian.

The strength of Sidamo coffee lies in the region's diversity of profiles, the many microclimates and different soil types lead to striking differences depending on where the coffee grows. Throughout Sidamo, coffee has a complexity that many also attribute to the diversity of local varieties, these can differ from town to town and even from farm to farm, where each farmer may have more than one unique variety that is rarely or never found outside of their plot.

Farming methods in Sidamo are still largely traditional. Sidamo farmers usually intercrop their coffee plants with other food crops. This method is common among smallholder farmers because it maximizes land use and provides food for the family.

Most farms also have organic farming as standard, farmers in Sidamo typically use very few – if any – fertilizers or pesticides. Most farm work is done manually and few tasks are mechanized, even during processing.

In this micro-lot from the Bensa Shantaweni washing station - which we buy for the second year in a row - the freshly picked coffee berries have been sealed in an oxygen-free environment for 72 hours. In this way, specific microbial interactions are encouraged resulting in a fruity coffee with complex berry and chocolate notes.

Microbes are incredibly diverse and have the potential to produce a wide range of flavors in coffee. Aerobic microorganisms (fed with oxygen) produce different flavor results than anaerobic ones, so there is huge potential to produce very different flavors by simply changing the resources available to microbes. This was the first anaerobic coffee from Ethiopia that we roasted, but many have since followed; the method really produces extremely flavorful coffee.

After fermentation, the cherries are washed and then laid to dry in direct sunlight on raised drying beds. They are turned continuously to promote even drying; it takes about three weeks for the coffee cherries to dry completely.

In the character we find a variety of flavors such as mandarin, peach, exotic fruit, mango and jasmine flowers.


Weight 0,25 kg



Bensa Shantaweni washing station


Benesa, Sidamo


1860-1925 meter



process method

Anaerobic Natural

Drying Method

Sun on raised beds

Brewing Facts

Suitable for brewing in aeropress, pour over, filter, french press.


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