The Bensa processing station is located in the Sidamo region at an altitude of 1,900–2,100 meters. Farmers deliver local Typica varieties from their small farms immediately after harvesting; each farm averages 4–5 hectares of coffee trees.

Everyone knows that Sidamo’s strength lies in its diverse flavor profiles. This is due to an incredible range of microclimates and varied soil compositions. But in truth, the multiplicity is also highlighted by the remarkable biodiversity of local varieties, often considered heirloom. These landraces can differ from town to town, and sometimes even from farm to farm.

When a cooperative combines dozens of these varieties into a single lot, we get the most complex spectrum of flavors.

Traditional farming methods in the region involve intercropping coffee with other food crops. This approach maximizes land use efficiency while also providing families with food security.

This lot is exactly that—handpicked on smallholder farms and delivered straight to the processing station, where the cherries were washed and then dried on African beds. This method imparted a light floral fermentation note and greatly enhanced the sweetness of an already well-balanced coffee. A wonderful choice to enjoy genetically rich coffee from a unique terroir.