Murago Bensa Black Honey / Sidama, Ethiopia
This coffee comes from Murago Kebele in the Bensa district of Sidama, Ethiopia, produced by various smallholder farmers growing traditional Ethiopian heirloom varieties. Bensa is known for its high elevations, fertile soil, and ideal coffee-growing climate, conditions that allow coffee cherries to ripen slowly and develop complex flavours. Over time, the region has earned recognition among specialty coffee roasters for producing vibrant and expressive coffees.
 
About the Black Honey Process
This lot is processed using the Black Honey method. After harvest, the cherries are carefully sorted before pulping, leaving a layer of fruit mucilage on the beans during drying. Following a short fermentation period, the coffee is slowly dried on shaded raised beds for 10 to 14 days. This slower drying approach allows the sugars from the mucilage to interact with the beans, helping develop deeper sweetness and layered complexity in the final cup.
 
Flavour Notes
In the cup, this coffee opens with elegant notes of Earl Grey tea, raisin, and raspberry, followed by hints of cherry. As the cup cools, gentle fruit sweetness and honey begin to emerge, creating a smooth and comforting finish. The result is a balanced cup that brings together dried fruit richness, tea-like elegance, and soft honey sweetness.