Ethiopia Coffee Bean Farm & Specialty Roaster Guide
Segera washing station is owned by Daye Bensa Coffee Export, who own farms and washing stations around Southern Ethiopia. This particular washing station is located in the Segera kebele within the Bensa woreda of the Sidama zone. The washing station sits 1980masl and the coffee cherries are purchased from outgrowers with farms nearby. These outgrowers are typically small farmers with between 0.5 and 3 hectares of land which is managed organically with compost and is often grow within the native forest. There is a mix of varieties in the area, some of which are local landrace selections, but more commonly it is the 74158 variety, which is a selection from the Jimma research centre. This variety was selected from wild plants in the Metu-Bishari forest in the Illuababora zone in Western Ethiopia. 74160 is widely distributed varieties across Ethiopia and was selected for its resistance to CBD and high yield.
The coffee delivered to the segera washing station is pulped, fermented under water and then washed before being placed on raised beds to dry for around two weeks. At this site the team are very selective about cherry quality ensuring only the ripest are bought and make sure the coffee is dried slowly with a skin drying phase to start the process.
Brewing our Ethiopia, Segera coffee
Brewing this single origin coffee is best as a pour over and comes with notes of earl grey, lemon, butter biscuits, sweet and floral with a juicy, lemon-like acidity.
Pour over recipe
Grind setting: coarse
Time: 6:00-6:30 minutes
Coffee to water ratio: 65g : 1L
Notes: Earl grey, lemon, butter biscuits, sweet and floral with a juicy, lemon-like acidity.