In this coffee, you can perceive the miracle of nature combined with human effort to let it shine and showcase it.

This coffee is probably as close as it gets to the authentic taste of Arabica. But what does "authentic" really mean for a crop grown in more than 50 countries and available in hundreds of varieties and cultivars?

To begin with, the *Coffea arabica* species originates from South Sudan / Ethiopia. The varieties that make up this lot are 74165 and heirloom. 74165 refers to varieties released by the Jimma Agricultural Research Center (JARC); these are stabilized lines derived from seeds collected in the wild. This work began in the early 1960s with the aim of finding varieties resistant to coffee leaf rust (*Hemileia vastatrix*), resulting, by the 1970s, in the recommendation of specific varieties to farmers based on their region. Remarkable work.

"Heirloom varieties" are those that have not been validated by genetic or morphological studies, but which have been grown and propagated by producers for a very long time. They constitute a part of the unique diversity of Arabica coffee, specific to Ethiopia. 

The processing was carried out in a way that enhances the intrinsic quality of the beans. Very little fermentation—whether of the whole fruit or otherwise—took place between the receipt of the cherries and the spreading of the parchment coffee (still protected by its thin skin) for drying. At each stage, rigorous sorting was carried out to ensure that only the highest quality beans reached the end of the process.

Meticulous and expert drying, taken to a relatively low moisture content, is a practice reserved for the best producers, who care about quality. The more the coffee dries, the more weight the producer loses at the time of sale. However, this produces a higher quality coffee that is more aromatic and more stable over time. A crucial point for us, the roasters.

So, what about authenticity?
The aromatic profile is pure and elegant: floral, slightly fruity, fragrant, and delicate. It features a beautiful, balanced acidity, reminiscent of most ripe fruits. Harmonious.

The authentic aromatic profile of Arabica.

I hope you enjoy it.

- Paul

Company: Tracon

Farmers: Numerous producers located in the Bensa region and near Shantawane

Location: Shantawane, Bensa, Sidamo

Species: Arabica

Cultivars: 74165 & Heirloom

Process: Natural / Dry processed

Drying: Drying beds 

Altitude: 1950 m

Harvest type: Manual

Importer: The Good Sourcing

Exporter: Tracon

Green coffee moisture content at time of purchase: 8.9%

FOB: $5.30 USD / lb

Information provided by The Good Sourcing

Located in the town of Shantawane, the washing station from which this coffee originates receives harvests from several producers located in the vicinity of Bensa, in southern Ethiopia. Bensa is a woreda (administrative district) in the Sidama region, renowned for its complex and floral coffees. Bensa coffee grows at high altitudes, generally between 1,700 and 2,000 meters.

The producers, mainly from small family farms, grow coffee alongside other food crops such as false banana (enset) and various legumes. This method is known as "garden coffee" cultivation. The farms, with an average size of 1 to 5 hectares, favor small-scale, environmentally friendly production.

The producers depulp the cherries directly on their farms using a disc depulper before transporting them to the washing station, where the coffee is dried on African beds.

Once the coffee is ready, it is transported to the dry mill of Tracon, the exporter responsible for this lot, to be sorted and hulled. The Tracon dry mill is equipped with the latest sorting technologies to ensure very high-quality preparation. This site features a 27,000 m² facility, entirely dedicated to the processing and preparation of coffee

The processing method
The cherries are hand-picked and then depulped by each producer.

The producers bring their coffee to the washing station, where it ferments in cement tanks to dissolve the pulp, then is dried on African beds for 10 to 15 days.

The fermentation phase in water, which removes the pulp from the parchment, is what qualifies the "Fully Washed" process. Unlike semi-washed processes where the pulp is entirely removed using a depulping machine, the critical fermentation phase allows for the development of certain aromas in the coffee and also contributes to improving its shelf life over time.

Filter Coffee
Ratio 1:17
15g ground coffee
255g water (between 92-99°c depending on brewing device)

The brewing device is not very important, we use the Orea porcelain for its fast flow and design.

The most important thing is to grind fresh coffee and use low-calcium water.