Bensa Bloom of Ethiopia, Sidama
Nestled high in the emerald ridges of Ethiopia’s Bensa District, this coffee is cultivated by the Daye Bensa farm at elevations reaching over 2,000 meters. The cool mountain air and fertile volcanic soils nurture cherries of exceptional density and sweetness.

Through the meticulous honey process, where the mucilage of the cherry is left to dry on the bean, Bensa Bloom develops a luscious, layered character. The cup opens with floral aromatics of orange blossom and wild jasmine, followed by notes of honeycomb, apricot, and ripe plum. Its body is silky and refined, with a lingering finish of raw sugar and delicate citrus brightness. Every sip reflects the harmony between nature, altitude, and human touch — a testament to the care of the Daye Bensa farmers and the soulful terroir of Sidama.

Smooth, radiant, and alive with the spirit of its origin, Bensa Bloom is a celebration of Ethiopia’s living legacy — a coffee that truly flourishes from the heart of Bensa.

Recommended Pour-Over Brewing Method:
For Balanced Flavor & Clarity, Pour-over brewing is a great way to highlight the clarity and complexity of coffee flavors. It provides control over variables like grind size, water temperature, and pour technique, resulting in a clean and flavorful cup. This method works great for bringing out bright acidity and nuanced flavors.