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HomeCoffeesEthiopia Bensa Shantawene
Bensa · Ethiopia

Ethiopia Bensa Shantawene

Washed Heirloom, grown at 1905 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
Washing StationBombe site Abore Washing Station, Bensa, Ethiopia✓
Producer—
ProcessWashedWASHED PROCESS✓
Harvest—
Altitude1905 masl✓
ClimateTemperate oceanic
VarietiesHeirloom✓
Roast—
Tasting notesApricot, Black Tea, Honeysuckle, citrus hops✓

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

Flavor Profile

4NOTES
  • Apricot
    Fruity
  • Black Tea
    Floral › Black Tea
  • Honeysuckle
    Floral
  • citrus hops
    Fruity › Citrus

Supply Chain

  1. Washing Station

    Bombe site Abore Washing Station, Bensa, Ethiopia

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    Ethiopia Bensa Shantawene

Keep exploring the atlas

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

Tastes similarEthiopia Bensa Shantawene NaturalEthiopia, Bishan Wate - EspressoEthiopia Daye Bensa (6oz)Ethiopia, SakichaEthiopia Hamesho KebinaChelbesa EthiopiaMore from this farmBombe site Abore Washing Station2 moreSame variety, exploredHeirloom989Similar flavour profileApricot, Black Tea, Honeysuckle1534Same processWashed13025From the same originEthiopia3749More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

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

ProcessWashedAltitude1905 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