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Ethiopia Sidama Bensa Murago Natural
  • Ethiopia Sidama Bensa Murago Natural
  • Ethiopia Sidama Bensa Murago Natural
Ethiopia Sidama Bensa Murago Natural

Ethiopia Sidama Bensa Murago Natural

RM55.00 MYR
Shipping calculated at checkout.

About This Coffee :

Ethiopia Sidama Bensa Murago Natural

Quantity: 200g/1000g

Roast Level: Light Roast

Flavor Profile: Passion Fruit, Raisin, Guava, Jackfruit, Orange Candy

Variety: 74158 

Altitude: 2,350 - 2,500 m

Processing Method: Natural

Origin: Bensa, Sidama, Ethiopia

Region and Farm Introduction: Bensa is one of the well-known coffee-growing areas of Ethiopia’s Sidama region, where highland conditions and fertile soils create an ideal environment for specialty coffee. Murago is a coffee-growing area within Bensa, known for producing expressive coffees with vibrant fruit character and floral complexity.

This Natural lot highlights the distinctive character of Ethiopian coffee through a fruit-forward and sweet profile. The combination of Passion Fruit, Guava, Jackfruit, Raisin, and Orange Candy creates a juicy and highly aromatic cup with layers of tropical fruit and confectionery sweetness.

Processing Method Features: The Natural process dries the coffee cherries with the fruit intact, allowing the coffee to develop greater fruit sweetness, body, and aromatic complexity. In this lot, the process accentuates its tropical fruit character, while raisin and orange candy notes add depth and a distinctly sweet finish. 

So, how do you know what grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Brewing Method Brew Time Coffee to Water Ratio Bottom-Top Sieve
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm