Ethiopia - Bensa Kokosa

About This Coffee

This Ethiopian coffee is from the Sidamo region, specifically from the Kokosa washing station in Bensa, a small village near the Harenna Forest. Produced by small local farmers who manually pick cherries at altitudes between 2100-2300 meters. The coffee is washed processed and features heirloom varieties native to the area. It offers sweet notes with hints of lemongrass, stone fruit, and violets. The coffee has a creamy body with pleasant acidity, making it suitable for filter brewing as well as espresso and moka pot preparation, both black and with milk.

Origin

Sidamo (Ethiopia)

Flavor Notes

Violet, Lemon Grass

Roast Level

Medium, Medium Light

Processing

Washed

Typology

Arabica

Heirloom

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Hola Coffee

Pablo Caballero and Nolo Botana had already built a track record in coffee when they launched Hola in 2016. The pair poured their accumulated experience into an operation built around quality, accessibility, and inclusivity. Coffee is roasted daily in small batches at the Sepulveda roastery in Madrid, ensuring beans are never more than a few days old at the point of sale. Their Lagasca location earned the number 12 spot on The World's 100 Best Coffee Shops 2025. Hola also runs an academy offering both its own certification and internationally recognized SCA credentials, alongside a podcast that has become a key part of the project. Seasonal coffees rotate through washed, natural, and experimental processes, producing a range from chocolatey depth to floral brightness.

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