BENCH MAJI, Ethiopia (Washed)

Bench Maji – A floral, vegetal, and sweet coffee with generous body

Known primarily for its wild coffees and the genetic diversity of its coffee trees, the Bench Maji area is one of the most isolated and fascinating regions in southwestern Ethiopia. Cultivated at high altitudes, between 1900 and 2000 m, this coffee comes from local, genetically unmodified heirloom varieties and is washed processed by the Bench Maji Forest Cooperative Union – an organization dedicated to sustainability and quality.

Heirloom & washed – clarity and sweet structure

The heirloom varieties from this area offer an aroma profoundly different from what we are used to in Yirgacheffe or Sidamo. Here, floral and vegetal influences come to the forefront.
Washed processing accentuates this clarity and balance, allowing for the development of a full, sweet, and textured body, supported by a medium, elegant acidity.

Sensory profile – green tea, ripe apricots, and a silky sweetness

In the cup, this coffee stands out with notes of green tea and apricots, a rare combination that creates a comforting, yet memorable sensory experience.
The body is surprisingly high for a washed Ethiopian coffee, and the natural sweetness is felt from the first contact to the aftertaste.

It's the kind of coffee that challenges you without being intense – fine, but with personality. Ideal for those who appreciate the clarity of tea, smooth texture, and slightly sweet notes.

 Growing coffee provides income for about 15 percent of Ethiopia's population and is the country's top export. Climate change is likely to shrink the land suitable for coffee, thereby also hurting the livelihoods of many people.

For those seeking something other than classic Ethiopian florals

Bench Maji is a coffee for the curious – for those who want to explore another side of Ethiopia, more vegetal, more rounded, more rarely encountered.
An excellent choice for clear filters and delicate espressos, with an unexpected twist.