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Origin Coffee Roasting - Ethiopia Sidamo Bensa Segera Artisan Reserve

Origin Coffee Roasting - Ethiopia Sidamo Bensa Segera Artisan Reserve

R 250.00 R 310.00


Getting to taste, share and tell the stories of very special coffees is one of the things that we live for here at CCB. We take comfort in a traditional cup as much as the next coffee lover, but we really get excited about rare releases. These may be the most exciting we've had so far this year. There are many reasons to highly recommend trying them, the most important of which is the taste in the cup. Please read on if you're curious to know more, and buy yourself a bag (or a bundle) while supplies last. You won't regret it!

Barista competition coffee

One of the reasons that we're particularly excited about these coffees is that they were used by Neil Gouws, Origin Coffee Roasting's Head Barista, at the South African National Barista Competition, where Neil placed among the top competitors (something he's done every year of late). Neil's is a palate that we trust; he wouldn't just take any coffee to national competitions, and the proof is in the tasting!

It's all about the processing

One of the things that makes these coffees particularly interesting, other than how darn good they taste, is the fact that they offer the opportunity to experience an innovative processing method, and to compare it to a more traditional one. These two coffees are from the same farm and the same harvest, but one is natural-processed, and one went through a special anaerobic fermentation. Anaerobic coffees are interesting enough in their own right, but to be able to compare it to the same coffee processed conventionally is a rare opportunity!

They just taste so good!

And of course, we come to the most important reason. These coffees are just delicious. They're anything but conventional. If you want classic "coffee coffee", please look elsewhere, but if you like weird, wonderful and unusual flavour profiles, you definitely will love these.

They are undoubtedly similar but different. Both have some back bone flavours that appeared in the cupping bowl and quite a few cups, including a medley of berries, dark grapes, and a hint of mandarine. Despite all the fruit, both manage to still retain some of that wonderful Ethiopian florality that serious coffee lovers appreciate.

The anaerobic lot displayed more cherries and blackberries for us in quite a few brews, whereas the natural lot showed more of that dark grape, and perhaps even a bit of a Ribena note. Both are seriously enjoyable, and offer flavour adventures to be had. Try them in every brew method you can. You will probably only get to try these coffees once!

Roaster's notes

Special Fermantation - Anaerobic

  • Flavour: Strawberry jam, raspberry slushie, tropical fruit
  • Body: Big, velvety
  • Roast: Light-medium
  • Acidity: Round, complex, red cherry
  • At its best: Espresso, Pour-over, Aeropress

Natural Processed

  • Flavour: Marula, rum, grape chappies
  • Body: Buttery, juicy
  • Roast: Light-medium
  • Acidity: Blood orange
  • At its Best: Espresso, Pour-over, Aeropress

Coffee details

This coffee was produced at the Bensa Segera washing Station in the Sidamo Region. Multiple small holder farmers with 1-2 ha of land each contribute unprocessed coffee to this station. The washing station was purchased by MOPLACO two years ago and is situated at 2100 masl near the Logita river. The farmers in the area produce a mix of Ethiopian heirloom varieties. The Sidamo region is known for producing exceptional quality, fruity and fragrant coffees; this coffee is no exception.

MOPLACO was founded by Yanni Georgalis in 1972 with a focus on sourcing and exporting some of the best Ethiopia has to offer. During the red terror of 1976 to 1977 Yanni continued to trade, when most other traders stopped. MOPLACO is now run by Heleanna Georgalis, Yanni’s daughter. She has expanded the company from a sourcing company, to owning washing stations and just recently a farm in the Sheka forest. Heleanna is passionate about Ethiopia and its coffee and is driven to improve the coffee and share it with the world.

  • Owner: Moplaco Coffee Company
  • Varietals: Ethiopian Heirloom
  • Processing:  Natural / Anaerobic fermentation dried on raised African beds
  • Altitude: 2,100 to 2,300 masl
  • Region: Segera Village, Sidamo
  • Country: Ethiopia