This month's Single Origin brings us back to the birthplace of coffee, Ethiopia. This fantastic coffee comes from the Bensa District in the Bombe Mountains of Sidama with a unique process. First, they are washed and then fermented dry. Dry fermentation involves letting the de-pulped coffee seeds rest in climate-controlled fermentation tanks, and no water is added. The warm air environment kickstarts fermentation quickly, resulting in a sweet, floral, complex cup with a smooth, intense mouthfeel.
