This is the first Ethiopian coffee we have sourced in around five years — our last was from Guji, and this one is from the Sidama Region. We found this one at a tasting event hosted by our friend Mike, who Pravin shared a room with in Kenya in 2024 on a fermentation course.

Mike now works for importer Coffee Legends and we cupped this coffee at an event he hosted earlier this year showcasing Ethiopian coffees that were on their way to the UK.

This natural lot comes from smallholder farmers across the Sidama Bensa area, processed by Daye Bensa. The farms sit at between 1,900 and 2,200 metres above sea level, where the altitude and climate allow for slow, gradual cherry development — the kind that builds sweetness, balance and complexity in the cup.

After careful handpicking and sorting, ripe cherries are dried whole on raised African beds, turned regularly to ensure even drying. Once fully dried the coffee rests before hulling and sorting — a process that gives natural Ethiopians their characteristic depth and smoothness.

The result is an approachable, well-balanced cup with a smooth body, chocolate undertones and a light fruitiness that's true to what Sidama does best.

This coffee works well black and also with milk.

Suitable for / Whole Bean, Aeropress, Filter, Cafetière, Espresso, Stove Top
Notes / Milk Chocolate, Light Fruitiness, Brazil Nut
Producer / Daye Bensa
Region / Sidama Region, Ethiopia
Altitude / 1,900–2,200 MASL
Variety / JARC 74110, 74112, 74158
Process / Natural
Importer / Coffee Legends