In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
Bensa Coffee
Ethiopia
10
Qonqona
several small farmers
Bensa (Sidama)
Daye
1.800 - 2.100 msnm
Walecho and Michicho
Unwashed and dryed in the sun | SOIL: Cambisols and Cacisols
0,35 €. / cup

Bensa Coffee

From 11,00 to 44,00

Clear
COFFEE CUP COST AT HOME
Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.35 €.
THE FARM
The producing community encompasses about 2.500 coffee growers, and the workforce at Qonqona Mill is meticulous in detail. Encouraging the harvesting of red cherries and high-quality cultivation only strengthens what are already inherent qualities of strong genetic varieties, ideal climatic and altitude conditions, mineral rich soils and crystalline spring water.

Producers are paid a premium for excellence, and resources are regularly provided for the healthy fertilization of coffee trees. Genetic varieties are known locally as Walecho and Michicho, primitive ancestors of the Bourbon varietal. The mill is located at 1.700 masl, while the farms are all in higher areas at 1.800 – 2.100 masl.

The red and dark brown soil helps the coffee to grow properly providing a cup of high acidity, citrus notes, and spices.
PROCESS
The red cherries are collected manually and taken that same day to the processing mill. From this point, the floating cherries are removed from the batch, and the remaining ones are placed in small raised african beds for easier manual selection.

During the 11-15 days of sun exposure, the cherries are stirred several times to ensure a homogeneous drying. At 12% moisture the dried cherries are removed and stored.

As the cherry dries, it becomes a "dried fruit" where sugars and flavours are more pronounced as in dried apricots. Coffee acquires a strong flavour of fruits and sugars, it is more citric but at the same time very round.



CUPPING NOTES
Very ripe tropical fruit fragrance, dried banana. Sweet acidity and juicy body, low toned milk chocolate highlighted by its grape juice and passion fruit notes.
ORIGIN
The name Sidama is often written "Sidamo," and the two names are generally used interchangeably. Part of the confusion comes from earlier political appointments that called Sidama the great federal region that stretches from the city of Shashemene in the center to the border with Kenya; and then later they called Sidama a much smaller sub-region containing the cities of Hawassa (Awassa), Yirga Alem, and Dila.

All the coffee origins designated as Sidama are within the larger territory of Sidama, but not all are within the smaller state of Sidama.

The coffee growing regions of Sidama are located in the famous Great Rift Valley that crosses Ethiopia and Kenya. The field is generally lush and green. Although mostly rural, this part of Ethiopia is very densely populated.

Sidama has an extraordinary variety of coffee flavours. Many different grades of washed and unwashed coffees are produced, and there may be striking differences from city to city. Different types of soils, micro climates, and above all the innumerable native varietals produce a kaleidoscope of different flavours.

Located in Sidama, Bensa is bordered to the south and north by the region of Oromia, with Bona Zuria to the west, Arbegona to the northwest, Cher to the east, and Aroresa to the southeast.

The most important city in Bensa is Daye. At an altitude of 2.000 masl, many rivers flow through the area, flowing down the Bale mountains.

Farmers in this region grow not only coffee, but also local shade trees such as Warka as well as wheat, maize and teff (African cereal).