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ETHIOPIA Sidama Bensa ASD
- Country: Ethiopia
- Region: Sidama Bensa
- Producer:
- Rewards History: 2021 CEO#5
- Variety: Hirloam
- Elevation: 1600 to 2200 MASL
- Process Method: ASD
- Bean Screen Size: 15-16 (6.5 to 7.0 millimeters)
- Tasting Notes: Aroma of orange blossom, unrestrained berries, lemon, melon light fruit wine smell, earl gray tea finish, full taste and delicate flavor
| Weight | N/A |
|---|---|
| Country | Ethiopia |
| Process Method | ASD Process |
| Roast Level | Medium LightAgtron 85-75 |
| Certifications &RewardsCertifications & Rewards Winning | COE"Cup of Excellence" (COE) is a prestigious award given to high-quality coffees. The COE program is managed by the Alliance for Coffee Excellence and involves a rigorous competition and auction process that identifies the highest quality coffees produced in participating countries each year. |
| Pack Quantity | |
| Coffee Variety | Arabica – Ethiopian Heirloom |
Description
Sidama Bensa is a coffee-growing region located in the Sidama Zone of southern Ethiopia. The Sidama Zone is one of the most well-known coffee-growing regions in Ethiopia and is home to many distinct sub-regions, including Bensa.
Coffee from Sidama Bensa is known for its bright acidity and complex flavor profile, with notes of citrus, floral, and berry. The coffee farms in Bensa are typically located at high altitudes, ranging from 1,600 to 2,200 meters above sea level.
It’s worth noting that while Sidama Bensa is a distinct coffee-growing region within the larger Sidama Zone, coffee production in Ethiopia is highly decentralized, with many small farms and cooperatives scattered throughout the country. As such, coffee from Bensa can vary widely in flavor and quality depending on the specific location of each farm and the growing and processing methods used.
The coffee bean size from Sidama Bensa can vary depending on the specific lot of coffee and the growing conditions in a given season. However, coffee beans from this region are generally characterized by a medium to large size.
The average screen size for Sidama Bensa coffee beans is typically between 15 and 16, which corresponds to a bean size range of approximately 6.5 to 7.0 millimeters. This puts the bean size of Sidama Bensa coffee in the medium to large range compared to other coffee-growing regions in Ethiopia.
While bean size can impact the flavor profile of coffee, it is not the sole determining factor, and other aspects such as growing conditions, processing methods, and bean genetics can also play a significant role in the final cup quality
About ASD Process
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The Anaerobic Slow Drying (ASD) process is an innovative coffee processing method that combines anaerobic fermentation with a controlled, slow drying phase. In this method, coffee cherries are first placed in sealed tanks without oxygen, where they undergo anaerobic fermentation. This process can enhance the complexity of flavors by allowing specific microorganisms to thrive, which influence the coffee’s flavor profile. After fermentation, the coffee is slowly dried, often under controlled conditions, to preserve the intricate flavors developed during fermentation.
Flavor Notes: ASD processed coffees are known for their intense and complex flavor profiles. They often feature bright, fruity notes such as tropical fruits, berries, and citrus, with a clean, juicy acidity. The anaerobic fermentation can also impart unique flavors like spices, florals, or even notes reminiscent of wine or liqueur. The slow drying process helps to lock in these flavors, resulting in a cup that is both vibrant and full of character.
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