Single Origin ETHOIPIA Sidamo Bensa Kokose Basha Bekele Natural

ETHOIPIA Sidamo Bensa Kokose Basha Bekele Natural  *Filter

DETAILS

BEAN STORY

시다모 지역 동쪽에 위치한 벤사(Bensa)는 최근 에티오피아에서 가장 주목받는 커피 산지 중 하나입니다. 해발 2,000m를 넘는 고도에서 재배되는 이 지역의 커피 는 천천히 익은 체리 덕분에 복합적이고 정제된 향미를 갖는 것으로 알려져 있습니다. 과거에는 예가체프나 구지 지역이 밝고 화사한 스타일의 대표 주자였다면, 최근에는 벤사 지역 커피에서도 그에 못지 않은 향미를 가진 랏들이 다수 등장하고 있으며, 2024년 에티오피아 Cup of Excellence에서도 사 지역의 커피가 다수 수상작으로 이름을 올렸습니다. 특히 고도 2,300m를 넘는 일부 구획에서는 기후 변화로 인해 커피 재배가 가능해지면서, 더 밝고 세밀한 향미의 커피가 생산되고 있습니다.

시다모 벤사 지역의 코코세(Kokose) 마을은 해발 2,300m에 위치한 고산지대로, 서늘한 기후와 긴 숙성 기간 덕분에 밀도 높은 체리가 자라기에 적합한 환경을 갖추고 있습니다. 이 커피는 2024년 에티오피아 Cup of Excellence에서 1위를 차지한 바샤 베켈레가 직접 운영하는 드라이밀에서 가공되었습니다.선별된 체리를 전통적인 내추럴 방식으로 처리한 후, 약 20~25일간 아프리칸 베드에서 천천히 건조해 향미를 안정적으로 끌어올렸습니다. 바샤 베켈레는 벤사지역의 여러 마을에서 고품질의 체리를 수매해 각 마을 특성에 맞는 방식으로 가공하며, 이번 코코세 랏 역시 그의 정교한 관리 아래 완성되었습니다.

Located in the eastern part of the Sidamo region, Bensa is one of Ethiopia's most talked-about coffee-growing areas in recent years. Grown at elevations exceeding 2,000 meters, coffee from this region is known for its complex and refined flavor profile, thanks to cherries that ripen slowly. Whereas Yirgacheffe and Guji regions were once the leading representatives of bright, vibrant styles, Bensa has recently seen the emergence of numerous lots with equally impressive flavors. In the 2024 Ethiopia Cup of Excellence, coffees from this region also secured multiple award-winning spots. Particularly in some plots exceeding 2,300 meters in altitude, climate change has enabled coffee cultivation, resulting in the production of coffees with brighter and more nuanced flavors.

The village of Kokose in the Sidamo Bensa region is a high-altitude area situated at 2,300 meters above sea level. Its cool climate and long ripening period provide an ideal environment for growing dense cherries. This coffee was processed at the dry mill directly operated by Basha Bekele, who won first place in the 2024 Ethiopia Cup of Excellence. Selected cherries were processed using the traditional natural method, then slowly dried on African beds for approximately 20-25 days to steadily enhance the flavor profile. Basha Bekele purchases high-quality cherries from multiple villages in the Bensa region, processing them according to each village's unique characteristics. This Kokose lot was also completed under his meticulous management.

COMMENT

2024년 에티오피아 Cup of Excellence에서 1위를 차지한 바샤 베켈레가 직접 운영하는 드라이밀에서 가공되었습니다.

첫 모금 포도의 상큼함과 자두의 달콤함이 잘 어우러지며, 열대과일의 아로마가 기분 좋은 한잔을 완성합니다.  

Processed at the Dry Mill personally operated by Baha Bekele, winner of the 2024 Ethiopia Cup of Excellence.

The first sip blends the crisp freshness of grapes with the sweetness of plums, while tropical fruit aromas complete a delightful cup.

CUP NOTE . Grape, Plum, Tropical Fruit, Honey

ORIGIN. Sidamo Bensa Murago

ALTITUD. 2,300m

PROCESS. Natural

VARIETY. 74158, 74112, 74110

ROASTING PROCESS.

Light 

FILTER RECIPE. Hot & Ice

HOT

Conical Dripper : Hario V60 

Coffee and Water Ratio : 20g / 250g

Water Temp : 91 ~ 92℃ 

Grind : Coarse

Step by step  : 00:00~ 40g（Total: 40g）00:40~ +80g（Total: 120g）01:10~ +60g（Total: 180g）01:40~ +70g（Total: 250g）

Finish brew : Approx 02:30 Check out

ICE

Conical Dripper : Hario V60 

Coffee and Water Ratio : 20g / 160g

Water Temp : 91 ~ 92℃ 

Grind : Medium fine

Ice cubes : 100g

Step by step : 00:00~ 40g（Total: 40g）00:40~ +60g（Total: 100g）01:10~ +60g（Total: 160g）

Finish brew : Approx 02:00 Check out

ESPREESSO RECIPE.

Dose : 20.3g - 20.5g

Beverage : 28g - 30g

Water Temp : 92 ~ 93℃ 

Grind : Very Fine  * We recommend Conical Burr

Finish Time : Approx 21 to 23 seconds Check out

FOREST-FRIENDLY BAG with CNR 100% RECYCLED PAPER

Surface treatment . Printed with water_based ink . Material.  100% recycled paper .Factory (Republic of Korea) client (CNR)

Roasted  1-2 Day    >>    Delivery    

* 홀빈이 아닌 그라인딩 요청 상품의 경우 취소 또는 환불이 불가합니다