Category: Coffee
From the highlands of Bensa, Ethiopia, comes a natural-process coffee known for its clarity and character. Grown at 2,260–2,360 MaSL and sun-dried on raised beds, it delivers fruit-forward, floral, and layered flavour. We brew it slowly, then charge it with nitrogen for a clean, creamy texture and gentle fizz. Sold as a four-pack. Best served cold.
Poured it over ice this morning and the fruit-forward character is unmistakable, almost like a bright berry tea but with that smooth nitro body. The raised-bed sun-drying must make a difference because there’s zero harshness, even black. I’ve already ordered another canister.
The floral notes really come through in the finish, and the sun-dried processing gives it a cleaner taste than I expected from a natural process. I’m on my second bottle already, and it’s easily the smoothest cold brew I’ve had from Ethiopia.
The altitude here makes all the difference—every sip has that bright, floral clarity that lingers nicely without any bitterness. I've tried a lot of cold brews, but this one's fruit-forward character feels genuinely unique for a natural process. Smooth enough to drink black straight from the fridge.
