Etiopia (ED) – Diima Bensa #2

120,00 kr

Etiopia – Diima Bensa #2

Balansert | God dybde | Juicy | Fruktig | Lett floral

En herlig floral og fruktig kaffe, med god balanse og dybde. Denne har fin kompleksitet og godt balansert mellom syrlige og fruktige toner. En supergod bærtørket kaffe. Bærtørket kaffe (natural prosessert) har en ganske særegen smak i forhold til vasket kaffe. Ofte mer intense og spennende smaker, vel verdt å prøve i koppen.

Bønnetype: Heirloom
Prosess: Bærtørket
Dyrket: 1950 – 2000 MOH
Cupping score: 88

I en pose er det 250 g hele bønner. Vi velger kun spesialkaffe av den absolutt beste kvaliteten fra øverste hylle, som vi brenner med det vi mener er en optimal profil.

Kaffe sender vi ut av brenneriet på tirsdager. Siste frist for å rekke ukens levering er mandag kl 18 dagen før utsendelse.Kaffen leveres helt hjem til deg på dørmatten.

Er du bedrift og ønsker god kaffe på kontoret? Da anbefaler vi deg å ta kontakt for en tilpasset avtale.

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Etiopia (ED) – Diima Bensa #2

Offered by Nordic Approach
Lot #: ET-2021-069

Flavour profile: Diima
Town: Bensa
Station name: Bensa
Station manager: Eskadar Nega

This coffee was elegant and structured according to Espen, our lab manager. He found juicy, lime like acidity and florals. It is a closed coffee but we have no doubt it will open up in time with even more expression.

Most of the farmers here grow their coffee in an organic way on very small plots of land, 2-5 hectares in size. Coffee is the main cash crop but the farmers grow other produce to feed their families or to sell at the market.


Vekt 250 g

Origin: Bensa

La Quebrada

Bensa is a washing station located in Sidamo with 800 active farmer members who deliver cherries. This washing station is owned by Testi Coffee Exporters.

The cultivars:


Our partners

We have known and worked with Faisel, Adam and the rest of the team of Testi Exporters for many years. Faisel Abdosh is the owner of seven washing stations as well as the owner of the export business. He was joined by his cousin Adam in 2014. Adam used to live in Texas and he moved to Ethiopia to be involved in the family’s growing business. Testi offers coffees at different quality and price levels, including the specialty coffees we source. A few of Faisel’s washing stations produce the specific profiles we are after, and they offer a wide selection of samples for cupping in our Addis lab which ensures we have access to a good selection.

Testi is only involved in coffee as they believe focus is essential to achieve excellence. When asked about their efforts and strategies to ensure quality, Adam said they have a laser sharp focus on each block of their operation, “thus we know nothing goes wrong and we have a great chance to make improvements.”

Faisel was exposed to the coffee industry at a young age, he has close relatives who are involved in coffee farming. When asked why speciality coffee, Adam said it was because he likes the challenge. If people tell him something can’t be done, he is even more motivated to achieve it.

Average selling price of farmers per kilo of cherries in 2019/2020 harvest: $0.80/25 birr

Post-Harvest Processing – Washed

-Harvest and cherry selection –

Cherries are collected manually and hand sorted later.

Pulping and pre-grading

The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.


Wet fermentation for 72 hours

-Washing and grading in channels –

Coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.

Soaked under clean water

After fermentation, soaking takes place for 2 hours

Drying and hand sorting

Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours

Warehouse and Supply Chain Management

_Warehousing at the washing station _

After drying the coffees will be packed in jute bags and stored in the local warehouse onsite, separated by process and grade. Lot sizes can vary from 100 – 300 bags. This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved. In some cases the parchment will be hand-sorted in the warehouse.

Transport and logistics

After the harvest season is over the coffees are moved to warehouses and dry mills in Addis. Trucking is expensive in Ethiopia. The coffee trucks must pass a local ECX checkpoint where its contents are graded and registered as an exportable product, before it continues to Addis Ababa.

Warehousing and dry milling

The coffee will sit in parchment in a warehouse in Addis. This is when our team will go to the warehouse and collect the samples from the specific stock lots. It remains in parchment until it is contracted and the destination for shipment is confirmed.

Tropiq Lab and quality control

Through our sister company Tropiq we are on the ground in Addis. We personally collect samples which we cup and grade, and measure humidity and water activity. When the specific lot is selected for purchase we register the contract with a shipping destination and approve it for milling and shipment. We are present at the dry mill during processing, grading and bagging, and we immediately take a PSS sample for approval.

Container stuffing and transport

We generally try to get our containers stuffed in Addis at the dry mills and moved to the port and straight on a vessel in Djibouti. This way we reduce the risk of delays or mistakes at port that frequently happen when moving coffee by truck for stuffing in Djibouti.

The Impact

Testi employs about twenty permanent staff members. In partnership with customers, they have built two schools in Guji and Yirgacheffe. “Most people claim to do activities that support the community, but rarely do they actually follow up in its operation and sustainable execution,” Adam said. The Testi team follow up on the schools they built and supply them with materials needed for a consistent operation. They are now planning on building water pumps to give the community access to clean drinking water.



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