A Family Story from the Highlands of Bensa

High in the lush hills of Bensa, Sidamo, red coffee cherries shine beneath the morning mist. Two siblings, Emnet Tarikayehu and Tamrat Zerihun, continue their family tradition of craftsmanship and care. Their coffee station serves as a community hub, bringing together generations of farmers and families to celebrate one of Ethiopia’s most cherished treasures.

Step 1: Harvest and Cherry Selection

The journey starts during the harvest season. Smallholder farmers from nearby villages bring baskets filled with ripe, red cherries. Each cherry is handpicked at just the right moment when the fruit’s natural sugars are perfectly balanced. Emnet and Tamrat closely oversee this step to ensure they only select the healthiest, fully ripe cherries.

Step 2: The Natural (Sundried) Process

Unlike washed coffees, Sidamo Natural is made in harmony with the sun. The freshly picked cherries are not pulped or soaked in water. Instead, they are carefully laid out on raised African drying beds, where the highland air and steady sunlight begin their slow, transformative work.

For the first few days, the cherries are turned every 30 minutes to avoid over-fermentation and to ensure they dry evenly. Family members and local workers navigate the rows with woven baskets, gently stirring the fruit while removing any damaged or under-ripe cherries by hand.

Step 3: Slow Drying for Depth and Sweetness

As days go by, the cherries darken to a deep wine-red color, with their skins tightening around the seeds inside. This process lasts about two to three weeks, depending on the weather, until the cherries reach a stable 11% moisture content. During this time, the natural sugars and fruit pulp infuse the beans with their signature sweetness, the hallmark of Sidamo Naturals.

The drying beds are shaded during the hottest parts of the day and covered at night to protect the coffee from dew and unexpected rain. This careful cycle of sun and rest preserves the coffee’s quality and enhances its clean, fruit-forward flavor.

Step 4: Resting and Hulling

Once dried perfectly, the coffee rests in its dried fruit state for a few weeks, allowing its flavors to stabilize and develop. Afterward, the dried outer husk is hulled away to reveal the green beans—vibrant, dense, and aromatic.

The Result

The result is a cup that embodies family, patience, and the sunlit hills of Bensa. Expect layers of strawberry sweetness, dried fruit, and a smooth body, balanced by the clarity and liveliness unique to the Sidamo terroir.

Each bean of Bensa Lot, reflects the hands of Emnet Tarikayehu and Tamrat Zerihun. Their shared commitment transforms a simple cherry into a story worth enjoying, one that begins on their family’s drying beds and ends in your cup.