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.
Café Benko Michicha
Ethiopia
10
Benko Michicha
Thousands of small producers
Sidama
Kercha
2.000 masl
Endemic varieties
Washed
0.32 €. / cup

Café Benko Michicha

From 10,00 to 40,00

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 0.64 €.

Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.64 €.

Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.64 €.

Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.64 €.

Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.32 €.
THE FARM
Benko Michicha is a cooperative located in the region of Oromia, but it belongs to the appellation of Sidama. Located in the Kercha terroir, it offers coffees with a very different profile from Shakisso's more chocolate-sweet and sweet coffees. As in Shakisso, in Benko Michicha we find a semi-forest agroforestry system, where the production of coffee is mixed with other complementary productions, such as honey or wood.

The cooperative gathers 548 members (small producers) with lots between 0.5 - 1 hectare that totals 572 hectares in production.
PROCESS
Mature cherries are sorted by hand by the same producers to remove the unripe and over ripe beans before being processed. They are then depulped and classified by density by a traditional disc former. The parchment is fermented under water for 24 - 48 hours, depending on the weather conditions, after which it is classified into washing channels by water flow which separate them by density.

It is then submerged in fresh and clean water for 12 - 24 hours before being taken to the drying beds.

The first few hours of drying is done under shade. Then the parchment coffee is dried in the sun for about 10 - 12 days in raised beds, depending on the weather conditions. The beans are covered with shade nets during the noon and at night.



CUPPING NOTES
Cady, tangerine, tropical fruit and toast frangrance. Very fresh and sweet orange aroma, cocoa and aromatic herbs. Broth flavour, lots of ripe fruit, balanced acidity, light and silky body.

ORIGIN
As we enter the world of the washed coffees of southern Ethiopia - the most famous names are Yirgacheffe and Sidama - we enter a sensory world special and different from the one to which most coffee drinkers are used to. These coffees, grown largely from native Arabica varietals very rare in almost any other part of the world, have intense and often extravagant aromatic profiles: lemon, bergamot, flowers, cocoa and fruits of brilliant acidity.

Among coffee producing countries, Ethiopia has an almost legendary status not only because it is the "birthplace" of Arabica coffee, but also because it is simply different from any other coffee origin in the world. Unlike the vast majority of producing countries, coffee was not introduced as a cash crop through colonization. On the other hand, the cultivation, the processing and the consumption of coffee are part of the daily life style and have been for centuries, since the coffee trees were discovered growing wild in the forests and eventually grown for domestic and commercial use.

From a foreign perspective, this adds to the great complexity that makes Ethiopian coffees so difficult to fully understand - culturally, politically and economically, as well as simply in a culinary way. Added to this is the fact that the genetic diversity of coffee here is unmatched worldwide - there is 99% more genetic material in Ethiopian coffees than in the rest of the world - and the result is a coffee lover’s dream: complexity of flavours and aromas.

Another unique aspect of Ethiopia’s coffee is that domestic consumption is very high, because the beverage has such a significant role in the daily lives of Ethiopians: About half of the country’s 6.5-million-bag annual production is consumed at home, with roughly 3.5 million bags exported.