Originating from the village of Chilaka, in the Bensa region, this high-altitude coffee is produced by Tamiru Tadesse, a farmer renowned for the precision of his work and the consistency of his micro-lots. Grown at an altitude of between 2,320 and 2,400 meters, this coffee comes from the Ethiopian variety 74158, a cultivar renowned for its complexity and floral finesse. This batch fully expresses the richness and uniqueness of the Bensa terroir. After harvesting, the ripe cherries ferment for 72 hours in vats before being pulped and immediately washed using a mechanical machine. The coffee, still in its parchment, is then dried on African beds for 12 days, turned every hour to ensure perfect homogeneity and prevent excessive fermentation. In the cup, this coffee offers a bright and juicy flavor, centered around notes of candied lemon, yellow peach, almond, and black tea, with a clean and elegant finish. Roasted using an omni-roast method, it works equally well Filter espresso, fully revealing the richness and uniqueness of the Bensa terroir.