Bensa - Anaerobic Honey Process

by Bar Nine

$ 25.00

Another competition-level coffee for limited release. We shipped for our Odyssey subscription two weeks ago and have received many requests to bring on for the main menu. Without further ado...

This sublime coffee is from the rugged mountains of Bensa in Sidama, Ethiopia, and has an additional fermentation step added. The Anaerobic (oxygen-free) fermentation has gained traction in the industry over the last few years, finished in stainless steel tanks or air-tight barrels. The coffee is de-pulped and put into the anaerobic environment with only the mucilage and the seeds, no cherries attached. After 18-24 hours, the anaerobic process has begun to break down the mucilage and build up CO2. This build up of pressure forces the juices out of the mucilage into the coffee parchment and seed, creating wildly complex fruity and juicy notes. Once the fermentation is finished, the coffee is pulled out of the barrels and set out to dry to complete processing. It is a wild ride, and one we can't wait to share with you!

Citrus and tropical fruits, honey and maple sweetness, melon-like mouthfeel, toffee-like finish that continues to evolve as it cools.


All online orders are roasted to order and added to our next roast date. We roast Mondays and Wednesdays, orders placed by 8AM on roast days will be roasted that day, otherwise the coffee will be roasted on our next roast date.

Roasted To Order

All coffee is roasted to order. Our production days are Monday and Wednesday. Orders placed before 8A on either of those days will be added to that day's schedule.

Shipped The Next Day

After roasting, the coffee is vacuum-sealed for optimal freshness and leaves our facility the next day.


For our coffees, we recommend starting with a 1:16 coffee to water ratio with water at 201-202F. From there, explore and have fun!