This natural processed coffee comes from smallholder farmers in the Bensa district of the Sidama region in Ethiopia. The coffee is grown at high altitudes in fertile soil with ideal climate conditions. The cherries are hand-picked during harvest season and undergo natural processing, which includes washing and density sorting, hand sorting on drying tables, and long drying days under the Ethiopian sun before being dry-hulled and prepared for export. The coffee is known for its floral aromas, fruity undertones, and bright acidity.
