Segera Natural / Sidama Bensa / High Altitude / Limited Beans / Coffee Beans / Drip Bags

【 Sidama Bensa ∅ Segera Natural 】 | Quick Take | High-altitude slow-dried beans! Isn't it worth trying from a new village? - | Region | Ethiopia > Sidama > Bensa > Segera Village | Producer | Segera Washing Station | Variety | Ethiopian Heirloom Varieties | Process | Natural | Roast Level | Light Roast | Tasting Notes | Blueberry 25%, Cherry 25%, Citrus 30%, Oriental Beauty Tea finish 20% ▶ Grinding Service Available * Please specify your brewing equipment in the remarks, mentioning the grinder model used (e.g., EK 43). Ex: Pour-over, V60 cone dripper + filter paper Notes from 3/12: Coincidentally, just as Sidama Bensa selected "Shantawene" last time, they've now chosen from the neighboring village, "Segera"—how interesting! Segera was sourced from Tri-Up Coffee. Initially, the origin information didn't particularly catch my eye. Based solely on the flavor and intuition, I decided this coffee needed to be shared with everyone. Little did I know it was from "the same celebrated area": Daye Bensa. Allow me to share again: Daye Bensa is not just an "exporter" or a "washing station." In the specialty coffee world, especially over the past five years, it represents the pinnacle of Ethiopian modernization and quality. This serendipitous surprise comes from Segera. This coffee / there are a few more things we'd like to discuss: 1. This is the stronghold of the legendary producer Daye Bensa (Dukamo family), which we suspect is a primary reason for its quality. 2. This origin has been recognized in the COE competitions for four consecutive years, truly earning its title as a "champion contender." 3. The name "Segera Washing Station" is directly derived from its administrative village, Kebele. In the local language and cultural context, "Sagara" means "temporary house" or "booth." This naming reflects the area's early cultural roots and traditional lifestyle. Today, this name has become synonymous with some of Ethiopia's finest micro-lot coffees. (In the past, whether for agricultural harvests or seasonal migrations, people would establish temporary shelters here, and the place name naturally persisted.) After 4 days of resting, the pour-over profile: Initially, the flavors were as delicate as a washed process, with rich floral and berry notes gently enveloping the palate, creating a warm and comfortable sensation. Once cooled for about 10 minutes, the inherent advantage of high altitude became apparent, revealing a rich complexity and refined taste. The finish ascended with notes reminiscent of "Oriental Beauty tea," making this a personal favorite!