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Ethiopia Sidama Bensa G1 Carbonic Maceration 衣索比亞 西達馬 班莎 G1 厭氣處理


漿果。 桃子。 葡萄。 蜂蜜。
Berries. Peach. Grape. Honey.

Variety Heirloom
Carbonic Maceration 厭氣處理
Region Sidama

About this coffee :

Damo Village的這批產品採用釀酒所固有的厭氧發酵技術進行處理,隨著CO2滲透到皮膚中以影響獨特的化學反應,該緩慢吸收了每棵咖啡果的香氣。經過控制的發酵後,將櫻桃從其氣密的腔室中復活,並放在高架床上休息。

Damo村位於衣索比亞 Sidama 區的 Bensa woreda。 Ardent Coffee Export在一個清洗站處理咖啡,當地的咖啡種植者在海拔1800-2,000米的地方種植咖啡,並根據當前的衣索比亞咖啡名稱歸類為“ A”。

成立於2008年, 將新鮮紅咖啡果,通過洗滌和自然(幹)方法以及諸如蜂蜜,厭氧和碳浸漬的實驗方法進行加工。還向農民提供了培訓,重點是加工方法,有機材料的再利用和施肥以及水的衛生。”


This lot from Damo Village was processed with an anaerobic fermentation technique native to wine-making that slowly draws out the flavour in each individual cherry as the CO2 penetrates the skins to affect unique chemical reactions. After controlled fermentation, the cherries are resurrected from their gassy chambers and laid to rest on raised beds.

Damo Village is located in the Bensa woreda of the Sidama Zone of Ethiopia. Ardent Coffee Export processed coffee at a washing station where contributing local coffee farmers grow their coffee at 1,800 - 2,000 meters above sea level and categorized as “A” according to the current Ethiopian coffee designation.

Established in 2008, fresh red cherries are processed by washed and natural (dry) methods as well as experimental methods like honey, anaerobic, and carbonic maceration. Training is also provided to farmers with emphasis on processing methods, re-using organic materials and fertilization, and water sanitation."

This a berrilicious fruit bomb quality coffee. Explosive notes of berries, peach and grape juicy mouthfeel, with delicate honey sweetness on the aftertaste. A must try for Ethiopian coffee fans!

Brewing Recipe :

Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 23rd of January 一月二十三號

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