BENCH MAJI, Ethiopia Washed – Specialty Coffee

Bench Maji Ethiopia Washed is a refined specialty coffee from southwestern Ethiopia, offering elegant notes of green tea, ripe apricot, high sweetness and a full, silky body. Grown at 1900–2000 meters and processed using the washed method, this coffee delivers a clean, balanced and distinctive cup – perfect for filter brewing and light espresso.

Bench Maji Ethiopia Washed originates from the lush and biodiverse region of Bench Woreda in the Bench Maji Zone, located in southwestern Ethiopia – one of the most unique and lesser-explored coffee regions in the country.

Unlike the more well-known Ethiopian regions such as Yirgacheffe or Sidamo, Bench Maji offers a different expression of Ethiopian terroir. The coffee is grown under natural forest conditions by smallholder farmers and processed by the Bench Maji Forest Cooperative Union, ensuring both quality and sustainability.

This coffee is composed of traditional Ethiopian Heirloom varieties, which are known for their incredible genetic diversity and complex flavor potential.

The washed (wet) processing method enhances clarity, structure and sweetness in the cup. After harvesting, the cherries are depulped, fermented, washed and dried on raised beds, resulting in a clean and transparent flavor profile.

In the cup, Bench Maji Ethiopia Washed presents a refined and elegant profile with notes of green tea, ripe apricot, subtle florals and a smooth, full body. The acidity is medium and well-integrated, while the sweetness is high and lingering, creating a balanced and satisfying experience.

This coffee is ideal for those looking for a more tea-like, delicate and sophisticated Ethiopian profile, rather than the bright citrus-forward styles typically associated with other regions.

Flavor Profile

• Aroma: Floral, tea-like, lightly fruity
• Taste Notes: Green tea, ripe apricot
• Body: Full, smooth, silky
• Acidity: Medium, balanced
• Sweetness: High, lingering
• Aftertaste: Clean, soft and persistent                                                                                              

Technical Details

• Origin: Ethiopia
• Region: Bench Woreda, Bench Maji Zone
• Producer: Bench Maji Forest Cooperative Union
• Process: Washed
• Variety: Heirloom
• Altitude: 1900–2000 masl
• Roast Profile: Omniroast
• Recommended Rest Time:
  • Filter: 7 days
  • Espresso: 10–14 days                                                                                                                                                                                                                                             
  • Why choose Bench Maji?
  • • Unique Ethiopian origin beyond the classic regions
    • High altitude for enhanced complexity and sweetness
    • Clean washed processing for clarity and balance
    • Distinctive flavor profile (green tea & apricot)
    • Perfect balance between body, sweetness and acidity