For our 11th Peng edition coffee we’ve sourced a specialist lot made up of coffee from 563 Daye Bensa member growers in the Shantawane and Gatta farm areas in Sidama.
The coffee is processed as a black honey (full honey), which is quite unusual for Ethiopia but the team at Daye Bensa decided to start experimenting to be at the forefront of the market and to push the processing boundaries for Ethiopia.
As soon as the coffee is received at the washing station it gets sorted and floated for density and quality with the under ripe cherries removed. When the coffee is pulped, as much of the mucilage as possible is left on the beans to make it a black honey process. It is then dried on African raised beds for 13-15 days, and the coffee is turned every 15 minutes to ensure uniformity of drying and consistent quality.
Can you taste it?
Classically Ethiopian and unusually honey processed has created a coffee bursting with fruity and floral flavours. Expect tasting notes of strawberry, jasmine tea, passion fruit, peaches and cream. Clean and complex.
As with all our most prestigious coffees we recommend drinking black (ideally using paper filter) to accentuate the complex tasting notes, but don’t be afraid to try it with milk as it still cuts nicely.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.