HAYB
Ethiopia Bench Maji
Ethiopia Bench Maji is a Ethiopia - Bench Sheko, Anaerobic Natural 96h, Geisha coffee from HAYB.
Went OOS:
In stock for ~24d 6h
Details
- Origin
- Ethiopia - Bench Sheko
- Process
- Anaerobic Natural 96h
- Variety
- Geisha
Ethiopia Bench Maji
Ethiopia Bench Maji is a Ethiopia - Bench Sheko, Anaerobic Natural 96h, Geisha coffee from HAYB.
Went OOS:
In stock for ~24d 6h
Details
- Origin
- Ethiopia - Bench Sheko
- Process
- Anaerobic Natural 96h
- Variety
- Geisha
Similar coffees to this Ethiopia - Bench Sheko Anaerobic Natural 96h Geisha
Gesha Village - E12 Anaerobic Natural
Bench Maji Zone, Ethiopia Anaerobic Natural Gesha
Black & White
$32.00
Black & White Roasters – Gesha Village - E12 Anaerobic Natural
Ethiopia Anaerobic Natural Gesha
Speciality Coffee CA
$43.00
Gesha Village Bench Maji Gesha N
Ethiopia Natural Geisha
Moving Coffee
$12.71
Ethiopia Guji Megadu - anaerobic natural
Bette Buna Megadu, Guji-Megadu Anaerobic Natural 74112, 74158, Wild Guji Megadu
Kaffeelix
$21.05
Ethiopia Halo Beriti
Yirgacheffe, Ethiopia Anaerobic Natural DEGA
Rum Baba Coffeeroasters
$22.61
Ethiopia Halo Beriti
Yirgacheffe, Ethiopia Anaerobic Natural DEGA
Rum Baba Coffeeroasters
$22.61
Description
Drink at your own risk. I had some doubts that we might have booked too much coffee from the Bench Maji region, but these coffees are simply delicious. Archetypal Ethiopian coffees – a true benchmark. Ben, our importer, uses the name “Geisha Farm” alongside Bench Maji for the area where this coffee originates. That’s because the local farmers here mainly cultivate this specific botanical variety. Check out the fruits of their labor by brewing up this lot. The coffee delivers an intensely tropical flavor profile thanks to its processing method – an oxygen-restricted fermentation that lasted 96 hours. Combined with a clean, juicy variety like Geisha, it yields a cup so full-bodied and fruity that it’s hard to stop drinking. We should probably include a medical leaflet in the box – drink at your own risk, do not exceed the recommended daily dose! The author of the recipes and stories Dawid Zadara, Head Roaster warszawskiej palarni kawy HAYB Speciality Coffee.
