Ethiopia - Daye Bensa Cold Ferment Honey Lot Ep
Summary
This coffee from Ethiopia's Sidama Bensa region is produced by Asefa Dukamo and smallholder farmers of Hamasho Village, Daye Bensa. The variety is 74158, a JARC variety, processed using the Cold Ferment Honey method. Grown at altitudes of 2,230-2,300 masl. The flavour profile features notes of yuzu, peach, ginger ale, and earl grey. Daye Bensa Coffee won 2nd place in the 2022 Ethiopia Cup of Excellence.
Espresso
- Coffee in
- 18 g
- Coffee out
- 32 g
Dose and yield stated as ranges: 18-20 g in, 32-36 g out.
Filter
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 93°C
Grind: 600-700 µm
- 0:00Pour 40 ml in a circular manner, then let the coffee bloom for 30-40 seconds. (30 s)
- 1:10Pour 70 ml more in a circular manner, until 110 ml total.
- 2:00Pour 70 ml more in circles, making 180 ml total.
- 4.Pour the last pour, focusing at the center, until 225 ml total.
Pre-wet the paper filter before use. If the water drains slower than 2:40-3:20, adjust grind size.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Asefa Dukamo, Smallholder Farmers
- Altitude
- 2230 - 2300 m.a.s.l
- Variety
- 74158
- Notes
- Yuzu, Peach, Ginger, Earl Grey
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Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…
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