Black Seb Bensa Ethiopia 250g

This specialty coffee comes from the Mount Bombay region of Sidama, Ethiopia, an area renowned for producing exceptional crops for lovers of fruity and aromatic coffee. Grown at an altitude of 2,000 to 2,100 meters above sea level, the coffee's vibrancy and distinctive aromatic complexity are enhanced by anaerobic drying, resulting in a richer, more complex flavor experience with a luxurious fruity character that boldly and harmoniously showcases the crop's personality.

Every sip of Black Sip Bensa Ethiopia 250g reveals vibrant layers of flavor. It begins with hints of tropical fruits and nectarines, then intertwines with touches of red berries and apricots, giving the cup an elegant sweetness, balanced acidity, and an unforgettable bright finish. This harmony gives the coffee a sophisticated fruity character, perfect for those seeking a flavorful and detailed cup, whether prepared as a filter or espresso.

Specifications of Black Seb Bensa Ethiopia 250g

Brand: Black Seb

Weight: 250g

Source: Ethiopia

Area: Mount Pompeii, Sidama

Altitude: 2000 to 2100 meters

Lineage: 74158

Processing: Anaerobic dryer

Suggestions: Tropical fruits – Nectarine – Red berries – Apricot

Usage: Filter – Espresso

Features of Black Seb Bensa Ethiopia 250g

Specialty coffee from Ethiopia with a luxurious and complex fruity character

The hints of tropical fruits and nectarines give the glass a beautiful vibrancy and juiciness.

Touches of red berries and apricots add a balanced sweetness and a bright finish.

An anaerobic drying process brings out the depth of flavors and gives the coffee a more pronounced presence.

High altitude helps develop a more complex aromatic and distinctive flavor.

Suitable for filter and espresso lovers, and for lovers of elegant fruit-flavored cups.

How to prepare Ethiopian Black Seb Bensa 250g

For filter preparation

Prepare your tools: a scale, a grinder, a kettle with a temperature of 90 to 93 degrees, and a filter such as a V60.

Grind 15 to 18 grams of coffee to a medium grind.

Rinse the filter paper with hot water

Start by pouring 30 to 40 ml of water to moisten the coffee and wait 30 to 40 seconds.

Continue pouring gradually until you have 250 to 300 ml within 2:30 to 3 minutes.

Enjoy a cup that highlights tropical fruits and nectarines with touches of red berries and apricots in a beautiful balance

To prepare as espresso

Use 18 to 20 grams of coffee

Aim for an extraction of 36 to 40 grams within 28 to 32 seconds.

Expected result: A well-balanced fruity glass with pronounced sweetness, elegant tartness, and a smooth, bright finish.

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