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homeroastershey my coffee - goyasidamo bensa | etiopia
sidamo bensa | etiopia, ethiopia coffee from hey my coffee - goya

ethiopia coffee

Sidamo Bensa | Etiopia

by hey my coffee - goya · madrid, spain

you'll taste jasmine before floral. this is sidamo bensa | etiopia, a natural ethiopia from hey my coffee - goya.

jasminefloral
€18buy from hey my coffee - goya

the bean

origin
ethiopia
region
sidamo
process
natural
status
in stock
sidamo bensa is a natural-process coffee from the sidamo region of ethiopia, roasted by hey my coffee, goya. natural processing means the whole cherry dries around the bean, which draws out pronounced floral and fruit characteristics. this coffee expresses jasmine and floral notes, the kind of delicate, aromatic profile sidamo is known for. to get the most from those florals, brew it as a pour-over or filter, using water around 90-93°c and a medium-fine grind. avoid over-extraction, which can muddy the lighter aromatic qualities this style of coffee is built around.

common questions

What does Sidamo Bensa | Etiopia taste like?

this coffee leads with jasmine and floral notes, characteristics typical of naturally processed ethiopian coffees from the sidamo region. the overall profile is aromatic and delicate rather than heavy.

How is Sidamo Bensa | Etiopia grown and processed?

it is grown in the sidamo region of ethiopia and processed using the natural method, where whole cherries dry in the sun before the bean is extracted. this approach tends to amplify the coffee's inherent floral and aromatic qualities.

How should I brew Sidamo Bensa | Etiopia?

filter or pour-over brewing suits the delicate floral character of this natural ethiopian well. keep water temperature around 90-93°c and avoid a very coarse grind, which can leave the lighter aromatic notes underdeveloped.

about hey my coffee - goya

all coffee from hey my coffee - goya

madrid, spain

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