Every Befona single origin comes from southern Ethiopia, where coffee has grown for centuries in highland forests and family gardens. Here is what makes each region different.
The heart of Befona. Bensa sits on the eastern side of the Rift Valley, where high altitude, rich volcanic soil and cool nights slow the cherries down and concentrate their sugars. Our natural and anaerobic coffees come from here.
Probably the most famous coffee name in the world, and for good reason. Gedeo's dense smallholder gardens produce washed coffees that are delicate, floral and tea-like — jasmine, bergamot and citrus.
South of Sidama, Guji has become a favorite among roasters for coffees that combine stone fruit sweetness with a heavy, round body. Our honey-processed lot is a crowd favorite for good reason.
After picking, the fruit has to be removed from the seed. How that happens changes the flavor as much as the region does.
Fruit is removed with water, the beans ferment briefly and dry clean. Result: bright acidity, clarity, floral notes.
Whole cherries dry in the sun on raised beds for 3–4 weeks. Result: big fruit, jammy sweetness, heavier body.
Skin is removed but sticky mucilage stays on during drying. Result: somewhere in between — sweet, round, gentle.
Cherries ferment in sealed, oxygen-free tanks before drying. Result: intense, wine-like, sometimes boozy flavors.
We buy most of our green coffee directly from the same group of producers in Bensa each season, with the rest sourced through a specialist importer who shares our standards. Before a lot is contracted, we cup pre-shipment samples in Arcadia and score every one.
Coffee is shipped in GrainPro hermetic liners inside jute sacks, arrives through the Port of Miami or Savannah and is stored in our climate-controlled warehouse at 60–65°F. That last part matters in Florida.
Taste the origins
Roasted on Monday and Wednesday in Arcadia, shipped within 48 hours. Free shipping on orders over $45.