Three Marks - Daye Bensa Espresso

This washed coffee is sourced from smallholder farmers in Ethiopia's Bombe mountains, who deliver their cherries to Daye Bensa's Keramo Washing Station. The primary variety cultivated is JARC 74112. The coffee undergoes a wet fermentation process lasting between 36 to 72 hours, followed by drying on raised African beds for 12 to 15 days. This meticulous processing at elevations up to 1,880 meters results in a cup profile featuring bright notes of bergamot, blood orange, and lemon zest, suitable for both filter and espresso preparations