TASTING NOTES white peach, orange blossom, candied lime, green grape, floral, tea-like COFFEE BACKGROUND Founded by Moplaco in 2012, Bensa Segera is a pristine washing station in Ethiopia’s Sidama region that processes cherries from Segera and the kebeles (villages) that surround it. Our team visited the station early last year, and the meticulous processing was some of the best we’ve ever seen. This lot, like 80% of the station’s coffees, was processed using the fully washed method. The same day the cherries arrive at the station, workers pulp them, then soak the seeds in water for 2–5 days. Next, they wash the seeds in channels of water and soak them again in a collection tank. Finally, the seeds dry in the shade for about 6 days, then in full sun for 3–6 days more. Station workers turn the seeds 4–5 times daily to ensure consistent drying. In a peak season, the station processes 250,000 kg of coffee. To achieve this, they use more than 10 color-coded soaking tanks and 80 drying beds. The cleanliness and organization on display at Bensa Segera was superior to any station we’ve ever visited in Ethiopia. It’s clear that the station prioritizes consistency, efficiency, and accuracy.

TASTING NOTES white peach, orange blossom, candied lime, green grape, floral, tea-like COFFEE BACKGROUND Founded by Moplaco in 2012, Bensa Segera is a pristine washing station in Ethiopia’s Sidama region that processes cherries from Segera and the kebeles (villages) that surround it. Our team visited the station early last year, and the meticulous processing was some of the best we’ve ever seen. This lot, like 80% of the station’s coffees, was processed using the fully washed method. The same day the cherries arrive at the station, workers pulp them, then soak the seeds in water for 2–5 days. Next, they wash the seeds in channels of water and soak them again in a collection tank. Finally, the seeds dry in the shade for about 6 days, then in full sun for 3–6 days more. Station workers turn the seeds 4–5 times daily to ensure consistent drying. In a peak season, the station processes 250,000 kg of coffee. To achieve this, they use more than 10 color-coded soaking tanks and 80 drying beds. The cleanliness and organization on display at Bensa Segera was superior to any station we’ve ever visited in Ethiopia. It’s clear that the station prioritizes consistency, efficiency, and accuracy.