Ethiopia – Bensa Asefa Red Honey

 16.69 50.12

Country: Ethiopia
Region: Sidamo
Processing station: Daye Bensa
Altitude: 1900 – 2100 m.a.s.l.
Varietal: Ethiopian Heirloom Varietals
Processing: Red Honey

Taste: orange jam, roses, hibiscus, long and sweet aftertaste

The owner of the farm and processing station Asefa decided to move to the heart of coffee producing and processing Sidamo region when he decided to start a family. Since he was already in coffee at the time, he recognized that high-potential coffee was grown around the town of Daye, where he settled. The local quality of coffee and processing is the reason for us why we reached for this coffee for the second year.

 

 

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PRODUCER

In 2002, Asefa decided to establish a Qonqana processing station, sometimes referred to as Asefa no.1. This station is the largest and most progressive in terms of coffee processing in the entire region. They organize various educational programs and lectures for local growers in cooperation with the local government.
Asefa gradually built a so-called dry mill in Daye, where coffee processed by the dry method is peeled.
Since 2002, the station has been structurally modernized and expanded several times. In the region, it is one of the places that is frequently visited by foreign coffee buyers.

PROCESSING

This coffee was processed by the red honey method. The cherries were depulped after being brought to the processing station, so that a certain amount of mucilage remained on them. Subsequently, they were transferred to African beds, where they were dried for 10-12 days, depending on the weather.
Honey method, or honey processing, originally came from Brazil, where it developed as an alternative to wet processing due to water shortages in certain regions. This is a method where the coffee passes through a peeler, but a certain amount of pulp is preserved on the bean. When dried, it forms a honey-like layer on the surface of the coffee.
By default, only the honey method term is used worldwide. But in Costa Rica, according to the percentage of preservation of the mucilage, they have developed a color system for marking coffee – white, yellow, red and black. Where white coffee is almost washed and black coffee is almost natural. The colors are derived from the color of the mucilage when dried in the sun.
Asefa at his station, after the experience of his son from Latin America, adopted a system of color resolution of honey processing.

VARIETY

Ethiopia is considered the cradle of coffee itself and its production is almost 10% of the country’s gross domestic product. It is estimated that thousands of hitherto undescribed varieties are growing in Ethiopia, making the landscape the region with the largest coffee biodiversity in the world.
Given the historical tradition, the way coffee is grown in Ethiopia, along with the political situation and the local system, it is almost impossible to find single-species / single-variety lots (parts of the harvest). Although this has been slowly changing in recent years, it is still a typical name for the Ethiopian heirloom varieties – Ethiopian heirloom varieties. This is also the case with our great Bensa coffee.

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