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Sidamo Bensa – Ethiopia
Just launched at the Dublin Coffee Festival, this exceptional washed coffee from the Bensa district in Ethiopia’s famed Sidamo region bursts with bright citrus, floral, and stone fruit notes. Grown at altitudes up to 2,200 masl and carefully fermented under controlled conditions, it offers a clean, silky cup with notes of bergamot, lemon, and apricot.
Naturally diverse heirloom varieties and traditional methods make this a must-try for fans of elegant, complex coffees.
Farm
Sidamo Bensa
Preparation
Washed
Variety
Heirloom
Country
Ethiopia
Tasting notes
Bergamot, Lemon, Apricot
Sidamo Bensa coffee beans come from the Bensa district in the Sidamo region of Ethiopia. These beans encapsulate the rich heritage of E thiopia's renowned Sidamo region and are highly regarded for their complex flavour profile, bright acidity, and distinct fruity and floral notes. After being immersed in water the cherries are de-pulped and fermented for 48 hours . After fermentation the parchments are dried on raised African beds for 21 days . This coffee is part of an improved coffee processing project. Every 24 hours the water is replaced with fresh cold water. Throughout the 2 days the fermentation was very controlled at 20.5°-21.0 ° C /p>
Key Characteristics of Sidamo Bensa Coffee
1. Flavour Profile
- Fruity notes like blueberry, strawberry, and tropical fruits
- Floral hints, often reminiscent of jasmine or bergamot
- Sweet undertones with hints of honey or caramel
- Light to medium body with a silky mouthfeels
2. Processing Methods
- Washed (Fully Washed) – Produces a clean and crisp cup with pronounced floral and citrus notes .
- Natural (Dry Processed) – Results in a more fruit-forward and syrupy profile with bold berry flavours .
3.Growing Conditions:
- Altitude: 1,900–2,200 meters above sea level (MASL)
- Climate: Cool, high-altitude conditions contribute to slow coffee cherry maturation, enhancing flavour complexity.
- Soil: Rich, volcanic soil that provides essential nutrients
4.Cup Quality & Acidity:
- Bright, citrusy acidity with a tea-like or wine-like finish.
- Often used in specialty coffee competitions due to its unique taste profile.
Why is Sidamo Bensa Special?
- It is part of Ethiopian heirloom varieties, meaning the coffee plants are naturally diverse, contributing to complex flavours
- The region’s high altitude and traditional processing methods enhance the coffee’s unique character.
- Bensa coffee is sourced from smallholder farmers, ensuring ethical and sustainable practices
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