Ethiopia Bench Maji

OriginEthiopia

ProcessAnaerobic, Natural

Summary

Speciality single origin coffee from the Bench Sheko region of Ethiopia, grown at 1830-2000 m above sea level. The farmers of the Bench Maji area mainly cultivate the Geisha botanical variety. The coffee underwent a 96-hour anaerobic natural fermentation, which gives it an intensely tropical, full and fruity character. Sensory profile: red orange, mango and papaya, with a juicy and clean cup.

AI-assisted description, based on roaster & cupping data.

Brew guide

Filter

Coffee in: 18 g
Water: 300 g
Time: 2:45
Temperature: 96°C

Grind: 23. klik (Comandante)

0:00Preinfusion with 60 ml of water for 40 s
0:40Pour to 150 ml
1:15Pour to 300 ml
1:45Finish pouring; stir twice with the dripper after each pour

Total time 2:45-3:00.

AeroPress

Coffee in: 17 g
Water: 200 g
Time: 1:30
Temperature: 96°C

Grind: 27-30. klik

Inverted method. Pour 100 ml of water, add the coffee and pour the remaining 100 ml. Stir 5 times, cap and wait until 1:30.

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: Filter
Decaffeinated: No
Cupping score: 88
Altitude: 1830 - 2000 m.a.s.l
Variety: Geisha
Notes: Mango, Papaya, Blood Orange

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The roaster

HAYB Speciality Coffee

HAYB Coffee is a specialty coffee roastery based in Warsaw, Poland, built around the philosophy of "effortless speciality" — great coffee without the pretensio…

AI-assisted description, based on roaster & cupping data.

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