"Upon grounding, the dry aroma reveals notes of lemon peel, bergamot, black tea and white flowers. At first sip, the refreshing flavour of yellow lemon grapefruit, and bergamot which forms the core of the coffee profile. These is then accompanied by notes of jasmine and black tea, resulting a sweet and delicate flavour"

Bench Maji, an often-overlooked coffee-producing region in Ethiopia, is now gaining recognition thanks to the efforts of Adam and Rachel Overton. They have been exploring this area in search of wild Gesha coffee, which grows naturally in the region's forests. Before the prominence of the Gesha Village coffee processor, the Bench Maji Coffee Farmers Cooperative Union was already active, assisting smallholder farmers in coffee production and export. Despite its unique offerings, Bench Maji's coffee has long been sold under the generic "Ethiopian Heirloom" label, with little recognition or traceability back to its origin.

The Bench Maji Coffee Farmers Cooperative Union aims to change this by establishing the region as a significant name in specialty coffee, akin to renowned Ethiopian regions like Guji and Yirgacheffe. The cooperative focuses on empowering local farmers with the skills and knowledge necessary to improve their livelihoods and achieve fair compensation for their coffee. This initiative is crucial for ensuring the long-term sustainability and growth of the coffee farming community in Bench Maji.

Currently, the Bench Maji Coffee Farmers Cooperative Union supports 8,022 smallholders and 22 other cooperatives, producing 13 million tonnes of green beans annually. The union has established 22 processing centers across the region to facilitate the sale and processing of coffee cherries, ensuring that farmers are compensated fairly. The coffee undergoes a meticulous process that includes pre-cleaning, magnetic separation, and hand-picking, culminating in a grading score and a Quality Certification Certificate from the main factory in Addis Ababa.

One of Bench Maji's standout offerings is the Wild Gesha variety from the Sheko District, located in the lush natural forests between Mount Bokol and Mount Gurafeda. This coffee plantation is managed by the Bench Maji Coffee Farmers Cooperative Union and involves minimal human intervention, with farmers often camping out in the wilderness during harvest. The cooperative's efforts are putting Bench Maji on the map, highlighting the region's unique and exquisite coffee, and ensuring that the farmers receive the recognition and value they deserve.

The Wild Gesha coffee variety processed at the Lucy Washing Station undergoes a meticulous and refined procedure that ensures the highest quality beans. Initially, a mechanical scrubber is employed to carefully remove the mucilage from the coffee cherries, a crucial step in preparing the beans for fermentation. Following this, the cherries are subjected to a full wet fermentation that lasts between 12 to 36 hours, allowing the natural flavors to develop deeply. Once fermentation is complete, the beans are channel-washed, which helps in thoroughly cleaning and separating them. After washing, the beans are shade-dried for 2 to 3 days, reducing the moisture content to around 30%. This controlled drying phase is followed by sun-drying on African beds until the beans achieve a final moisture level of 11%. This drying process, which spans a total of 12 to 19 days, ensures that the beans are perfectly conditioned for roasting, resulting in a coffee that captures the essence of the Wild Gesha's unique and vibrant flavor profile.

Variety : Gesha
Altitude : 2100 masl
Process: Washed
Origin : Sheko, Bench Maji