Coffee review

Sidamo| Bensa coffee region

Published: 2024-05-20 Author:
Last Updated: 2024/05/20, Ethiopia must be no stranger to coffee lovers. It is Africa's largest Arabica coffee producer. Ethiopia has multiple producing areas. In recent years, Sidamobansa coffee beans have gradually entered people's attention. Sidama is the region with the most awards in the COE

Ethiopia must be no stranger to coffee lovers. It is the largest Arabica coffee producer in Africa. Ethiopia has many producing areas, and in recent years, Sida Mobansa coffee beans have gradually come into people's view.

Sidama is the most award-winning region in COE, winning a total of 26 times. Among them, the winners are Arbegona, Bansha, Bura and so on. Bansha and Bura won the championship in 2020 and 2021. Distinctive floral aromas, bright fruit and a clean, long finish are their hallmarks.

COE in 2020 and 2021 was held in Ethiopia, while in the Sidamo producing area where COE made the list, there are mainly four towns: Arbegona, Bensa, Bura and Bona Zuria. The four towns are also geographically close, all located in the West Dharma Plateau. Of the five micro-producing areas listed by COE Sidamo in 2021, the champion farm is from the town of Bansha.

Ethiopia has a wide variety of coffee, divided by category, one is a traditional regional local variety, and the other is a digital coffee strain selected by the JARCJima Coffee Agricultural Experimental Center. The common regional varieties in Sidamo are: Dega, Wolisho, Kurume.

At COE in 2020 and 2021, the coffee varieties that represent West Dama are digital coffee from JARC. Among them, the COE champion coffee variety of West Damabra Town in 2020 is 74158, and the COE Champion Coffee Variety of West Mabansa Town in 2021 is 74165.

Bensa is located in the Sidamo region of southern Ethiopia, at an altitude of 1800-2300 meters. High altitude complicates the flavor of coffee, with typical, full-bodied fruit flavor and sometimes strawberry flavor available in Banza.

Bansha coffee beans in the treatment, washing, sun, red honey treatment are feasible. Among them, Bansha, which is washed with water, has a bright aroma and pleasant acidity. In the harvest season, the farmers will send the ripe coffee fruit to the treatment station, after screening and classification, remove the peel, ferment the pulp, then scrub it with clean water and put it on the drying bed for drying. It is worth noting that the first few days of the drying process need to be flipped every 2-3 hours. Depending on the weather, coffee beans need to dry for 12-15 days until the moisture in the beans drops to 11.5%.

Bansha is similar in pronunciation to a type of Guasha herbal tea in Guangdong, China, but it is not herbal tea. Banza coffee beans have a unique and delicate taste, mild and full-bodied, accompanied by fruity aromas, smooth taste and a long finish. These characteristics make Banza coffee beans popular among coffee lovers, and their unique flavor and high quality make them a variety worth tasting.