Gringo Nordic Coffee Roasters – Etiopien Bensa Anaerobic

I know that I often review Gringo, but there’s a good reason to why I do it. They always have a great set of eyes when it comes to find amazing coffee. When I bought this bag of coffee beans I really wanted an Ethiopian and I also was intrigued to know how Likörkonfekt would taste like in a coffee (translated to Liqueur Fills).

Just by smelling the bag you’ll get an instant feeling of joy, it really smells good. Something interesting to know is that the local village Bombe, in Bensa-district is known for “Konjo Buna” which means great coffee in Ethiopian. I just have to agree with that, it’s really great coffee and in my opinion one of the better I’ve tried this year. Konjo Buna indeed!

The taste is so sweet, floral, tasty jam notes and a lot of mango. By reading the description of the bag you can read notes like: “sweet chocolate, liqueur fills, tropical fruit.” also “tangerine, peach, exotic fruit, mango and jasmine flower”. It’s a lot of notes but you can really find them when you’ve read them, and tasted the coffee during your cupping.

If you get the chance, do try this out since this is one of the better I’ve tried this year.

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes:

Sweet, floral, tasty jam notes and a lot of mango.

Information and recipe for the coffee:

Origin: Ethiopia
Variety: Heirloom
Producer:
Region: Bensa Shantaweni washing station, Benesa, Sidamo
Process: Natural Anaerobic
Altitude: 1 860 – 1 925 masl.

Pour Over: 

20 g coffee
300 g filtered water
50 g blooming 45 seconds
92 degrees Celsius

1) Pour 50g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 70g of water.
3) 1 minute and 30 seconds in,  begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in,  begin your fourth pour of 60g of water.
5) 3 minutes in,  begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds.

*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.

Rating: 8.0/10

The rating is only based on taste and quality and is not based on price.