Roselle, sultana & plum
Bensa Washing Station
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The Bensa washing station in the Sidama Zone of Ethiopia may be relatively small, but it packs a large punch. All the coffee cherry they collect is sorted to select the ripest, then peeled and sorted by density, fermented for up to 48 hours, and then carefully sun-dried for 2 weeks. Bensa is as bright as the summer days we’re rolling into, with notes of Roselle, sultana and plum.
ESPECIALLY TASTY AS
We’re loving this as a filter, but if it floats your boat as espresso, great!
For the espresso dial inners out there (Luv yas!)
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And here you go filter fiends!
V60: 15g/ 250g/ 4.00 mins/ 92°
Batch: 60g/L or 75g/1.2L
N.B. Created on commercial equipment but will translate for quality home equipment. Questions? firstname.lastname@example.org
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