From the highlands of Sidama Bensa at 2300m, this washed 74158 lot is produced under the careful supervision of Eliyas Dukamo and Atiklit Dejene (formerly Gesha Village processing lead). Together, they bring a philosophy built on precision and discipline — controlling every stage from cultivation to processing. Grown in volcanic soils with sharp diurnal shifts, the cherries develop a layered acidity and a distinct sweetness that Bensa is known for. Traditional hand selection and slow raised-bed drying deliver a cup that is clean, floral and quietly expressive.