Bensa Sidama Ethiopia
Region: bensa, sidama
Varietal: Heirloom Cultivers
Process: Wet Process (Washed)
Altitude: 2000+ meters
Pear, peach gummy, caramelized brown sugar
This seasonal coffee really blew me away with the first hot sip. I usually dread the first sip of coffee, as it tends to be bitter or still settling as it cools. However first sip on this coffee blew me away with intense sparkling wine pear and peach gummy flavors. An odd combination, but the best that I could describe such a candied sweetness with fruit. Back end finishes off strong with caramelized brown sugars evening out the profile of the cup. All in all, an incredible experience on pour over.
Qonqana is one of a handful of coffee stations run by the Daye Bensa group in Sidama’s mountainous Bensa highland growing region, near the town of Shantawene. Unlike their other coffee processing sites (Shantawene, Mirado, Bombe, etc), Qonqana station is outfitted with a Penagos water conserving depulper, which strips away most of the fruit from the seed using very little water. This means they can forgo the fermentation stage to remove the final mucilage layer, instead, soaking overnight in clean water and agitating away what little fruit is left the following morning. e.
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