Ethiopia Bensa Anaerobic

Ethiopia Bensa Anaerobic



A 14-hour drive from Addis Ababa, we find smaller plateau communities surrounding the local village of Bombe, in the Bensa district of the Sidamo region. This area is known for "Konjo Buna" which means good coffee in the local language.


The strength of the coffee from SIdamo lies in the regions' diversity of profiles, the many microclimates and different soil types lead to striking differences depending on where the coffee grows. Everywhere in Sidamo, coffee has a complexity that many also attribute to the diversity of local varieties, these can differ from town to town and even from farm to farm, where each farmer can have more than one unique variety that is rarely or never to be found outside their own plot.


The farming methods in Sidamo are still largely traditional. Sidamo farmers usually co-cultivate their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for the family.


Most farms also have organic farming as standard, farmers in Sidamo usually use very few - if any - fertilizers or pesticides. Most farm work is performed manually and few tasks are mechanized, even during processing.


In this micro-lot from the Bensa Shantaweni washing station, the freshly picked coffee berries have been sealed in an oxygen-free environment for 72 hours. In this way, specific microbial interactions are encouraged, which results in a fruity coffee with complex berry and chocolate tones.


Microbes are extremely diverse and have the potential to produce a wide range of flavors in coffee. Aerobic microorganisms (which are fed with oxygen) give different taste results than anaerobic, so there is a huge potential to produce very different flavors by simply changing available resources for microbes. This is the first anaerobic coffee from Ethiopia that we roast, but many will surely follow next year, the method is in its infancy.


After fermentation, the cherries are washed and then laid to dry in direct sunlight on raised drying beds. The cherries are turned continuously to promote even drying; it takes about three weeks for the coffee berries to dry completely.


In the character we find a variety of flavors such as mandarin, peach, exotic fruit, mango and jasmine flowers.


- Location: Bensa Shantaweni washing station, Benesa, Sidamo, Ethiopia

- Quality: Grade 1

- Type: Original variety

- Altitude: 1860-1925 meters

- Cultivation: Family farming <5 hectares on average

- Processing: Natural Anaerobic

- Drying: Sun on raised beds

- Harvest: Dec. 2020 - Jan. 2021

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    - 250 grams of whole beans roasted for filter.

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