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HomeCoffeesSamii Bensa Lot 1
Sidamo · Ethiopia

Samii Bensa Lot 1

Washed Heirloom, grown at 1950 to 2000 masl

Roasted by Horsham Coffee Roaster

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryHorsham Coffee Roaster· Horsham, United Kingdom
Washing StationBensa washing station, Sidamo, Ethiopia✓
ProducerFaisel and Adam Abdosh
ProcessWashedPreparation – Washed✓
Harvest—
Altitude1950 to 2000 masl✓
ClimateTemperate oceanic
VarietiesHeirloom✓
Roast—
Tasting notesPlum, Maple, Floral✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Plum
    Fruity › Dried
  • Maple
    Sweet › Brown Sugar
  • Floral
    Floral

Supply Chain

  1. Washing Station

    Bensa washing station, Sidamo, Ethiopia

    Grown by Faisel and Adam Abdosh

  2. Roastery

    Horsham Coffee Roaster

  3. Coffee· viewing

    Samii Bensa Lot 1

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarÄthiopien West ArsiEthiopia Gotiti Heirloom WashedEthiopia Shakisso Gigesa WashedLalesa EphtahEthiopia Bensa ShantaweneEthiopia, Genji ChallaMore from this farmBensa washing station5 moreSame variety, exploredHeirloom989Similar flavour profilePlum, Maple, Floral2273Same processWashed13025From the same originEthiopia3749More from this roasterHorsham Coffee Roaster142 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1950 to 2000 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability