Ethiopia Dry Process Bench Maji Biftu

The cup has a dense body, mild brightness, and loads of fruit, fresh fruit, dried fruit, cooked fruit, tropical fruit ... you name it and you and find it here. For me, stewed peaches are the prime flavor in the City+ roast, while apricot, melon, and mango enter the picture as the cup cools. City+ to Full City+.
Out of stock
88.9
  • Process Method No
  • Farm Gate No
Region Africa
Grade 3
Appearance 1.2 d/300gr, 16-18 Screen
Roast Recommendations City+ has tons of sweet fruit and caramel, and is best at 48+ hours rest. Full City and Full City+ add a layer of chocolate, and are recommended as well
Weight 1 LB
Bench Maji is a zone in the SNNPR (Southern Nations, Nationalities and Peoples Region) state of Ethiopia. The region borders Sudan in the west, and the Gambela region, famous for wildlife and massive termite mounds (!). This coffee is from a farm called Gesha Estate and not far from the town of Biftu and Gesha. This is the location where the famous coffee seed of the same name was collected for the ICO gardens, which eventually made it to Costa Rica and then Panama, but whether the original coffee here cups like the Gesha of Central America is debatable. I would say no. And in this case, as a natural dry-process coffee, certainly no. But what we have is a well-processed natural with classic, fruity flavors of this type of coffee.
Yes, this is quite a fruit bomb. The ground coffee has cantaloupe melon, peach pie, and pulpy papaya fruit scent. Add hot water and the wet aroma adds to all these fruits a floral-herbal scent, rustic, raw honey, and mild earthy notes. It's not a subtle coffee. The cup has a dense body, mild brightness, and loads of fruit, fresh fruit, dried fruit, cooked fruit, tropical fruit ... you name it and you and find it here. For me, stewed peaches are the prime flavor in the City+ roast, while apricot, melon, and mango enter the picture as the cup cools. There is not musty or vinegary fruit notes, as found in poorly processed DP coffees. As it cools, the body gets more dense and milky. Full City+ roasts have an intense chocolate-cocoa nib roast taste, as fruit sweetness becomes more secondary. It's not a coffee I want to drink 7 days a week, but definitely something to enjoy in stark contrast to clean and subtle wet-processed coffees. It also makes a very interesting Mokha Java type blend 50-50 with a wet-hulled Sumatra coffee.