Produced by small farmers; traceable to the dry mill in Kebir . In Ethiopia, coffee farming is based on hundreds of families who cultivate in their gardens or on neighboring plots and nearby forests, rather than on large estates.
☕ Natural process that enhances the fruit :
Natural benefit with sun-dried under natural shade, which enhances ripe citrus and green tea in a clean and expressive cup.
🌋 High-altitude terroir :
Bensa , in the Sidamo area (SNNPR), at 1,500–2,000 m above sea level; a “mid-forest” environment that provides natural shade and slow ripening.
👥 Collective and traceability :
The coffee comes from numerous small producers; traceability is consolidated at a drying station operated by Kebir.
🍊 Sensory profile :
Floral aroma (medium intensity); flavors of orange/tangerine and citrus , green tea sweetness, medium citric acidity that diminishes upon cooling, and a silky/buttery mouthfeel. Short finish with a green tea echo.
🎯 Quality :
Grade G1 ; reference score 89.0 SCA .
