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Sustainable

Diima Bensa Pink Confection

Diima Bensa Pink Confection

Country
  • Ethiopia
Producer Bensa Setamo Washing Station
Varietal Heirloom
Altitude 2100—2300 masl
Harvest 2025
Process Natural

Omni Roast

a sweet, jam-forward natural from Bombe, Bensa. jammy red fruit leads, think red grape and berry preserve, lifted by pink foam candy and berry cordial. a seam of sweet dark chocolate anchors the cup, finishing silky and winey.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£14.00
£14.00
Sale Sold Out
incl. VAT
Size

producer & region

processed at the Bensa Setamo Washing Station in Bombe, Bensa District, Sidamo (2,100-2,300 m). the station supports hundreds of smallholders with selective cherry reception, raised-bed drying, and lot separation, helping farmers access higher premiums and stable routes to market. sourced via Nordic Approach in partnership with Tariku Kare, a respected local exporter known for quality control, training, and community investment (seasonal jobs, school materials, and grower support).

process natural

ripe cherries are handpicked and density-sorted, then dried whole on raised beds for ~20 days. cherries are turned frequently for even drying, shaded during midday heat, and covered overnight. once moisture stabilises around 10-11%, the coffee is rested in cool, ventilated storage prior to milling and preserving the lot’s fruit-sweet, clean and jammy character