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GOBENA BENDO\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 2180 MASL\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: ETHIOPIAN LANDRACES\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: WASHED\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROAST DATE\u003c\/strong\u003e: SEPTEMBER 4, 2026\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFROM THE ROASTER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGROWN BY MR. GOBENA BENDO, A 65-YEAR-OLD FARMER WITH A LIFETIME OF EXPERIENCE IN COFFEE, ON 10 HECTARES INHERITED FROM HIS FATHER, AND PROCESSED AT THE BANKO GOTITI WASHING STATION IN GEDEO, YIRGACHEFFE. A FIELD BLEND OF LANDRACE CULTIVARS, PICKED RIPE, DEPULPED THE SAME DAY, FERMENTED 8-12 HOURS IN OPEN-AIR TANKS, WASHED IN CHANNELS AND DRIED ON RAISED BEDS.\u003c\/p\u003e\n\u003cp\u003eA UNIQUE AND DELICATE WASHED COFFEE. 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A VIBRANT, EXPRESSIVE BLUEBERRY NOTE LIFTED WITH A FLORAL BUT PUNCHY LIME ZEST, AND A TEA-LIKE QUALITY THAT READS RED AND TROPICAL, LIKE HIBISCUS TEA, ESPECIALLY AS IT COOLS. 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THIS HARVEST BRINGS OUT HONEY-LIKE CHAMOMILE FLOWERS, A CREAMY AND VERY UNIQUE MANGOSTEEN NOTE, AND FRESH STONE FRUIT: RIPE APRICOT WITH A SNAP OF ACID THAT MAKES IT VERY EASY TO DRINK.\u003c\/p\u003e","brand":"ANAMORPHIC","offers":[{"title":"250g","offer_id":49161071427774,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/2080\/9406\/files\/40-Anamorphic-TadeseTeko-EthiopianLandraces-Washed_1.jpg?v=1790558772"},{"product_id":"anamorphic-bnivaans-pb-sl-28-sl-34-batian-ruiru-11-washed-kenya","title":"BNIVAANS PB - SL-28, SL-34, BATIAN \u0026 RUIRU 11, WASHED - KENYA","description":"\u003cp\u003e\u003cstrong\u003eANAMORPHIC\u003c\/strong\u003e\u003cbr\u003eSYDNEY, AUSTRALIA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBNIVAANS PB - SL-28, SL-34, BATIAN \u0026amp; RUIRU 11, WASHED\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMAGNOLIA\u003cbr\u003eGREEN MANGO\u003cbr\u003eMAPLE SYRUP\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e: GATUNDU SOUTH, KIAMBU, KENYA\u003cbr\u003e\u003cstrong\u003eFARM\u003c\/strong\u003e: BNIVAANS ESTATE\u003cbr\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e: JAMES KUNGU KARIUKI (BOB)\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 1930 MASL\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: SL-28, SL-34, BATIAN, RUIRU 11 (PEABERRY)\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: WASHED\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROAST DATE\u003c\/strong\u003e: SEPTEMBER 4, 2026\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFROM THE ROASTER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBNIVAANS ESTATE, OWNED BY JAMES KUNGU KARIUKI (AKA BOB), SITS JUST EAST OF GITWE IN THE GATUNDU SOUTH SUB COUNTY OF KIAMBU, AT 1930 METERS. CHERRY IS SELECTIVELY HANDPICKED AND PULPED ON THE FARM'S SMALL DISC PULPER, DRY FERMENTED FOR 24 HOURS, WASHED, THEN SOAKED IN CLEAN WATER FOR A FURTHER 24 HOURS BEFORE DRYING ON RAISED BEDS FOR 10 TO 18 DAYS.\u003c\/p\u003e\n\u003cp\u003eWE WERE LUCKY TO GET TWO SIZE SEPARATIONS FROM BNIVAANS THIS SEASON, AND THIS PEABERRY IS OUR FAVOURITE: CONCENTRATED SWEETNESS AND A BOLD AROMATIC PROFILE. 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KENYA-STYLE PROCESS: RIPE CHERRIES ARE HAND SORTED AND DEPULPED, DRY-FERMENTED IN TANKS OVERNIGHT, RINSED AND DENSITY SORTED IN WASHING CHANNELS, THEN SOAKED UNDERWATER FOR A FURTHER 24-48 HOURS BEFORE DRYING ON RAISED BEDS. AN AA SELECTION, THE LARGEST SCREEN SIZE.\u003c\/p\u003e\n\u003cp\u003eA BRILLIANT AND UNIQUE CLASSIC WASHED KENYA AA: ZIPPY SOUR CHERRY, A PLUSH RED-FRUIT MID PALATE REMINISCENT OF YOUTHFUL BEAUJOLAIS, AND A GREEN FLORAL OOLONG FINISH. 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KENYA-STYLE PROCESS: CHERRIES ARE WEIGHED AND TRACKED BY FARMER, HAND SORTED, DEPULPED AND DENSITY SORTED, DRY-FERMENTED FOR 20-24 HOURS, RINSED AND SORTED AGAIN IN WASHING CHANNELS, THEN SOAKED UNDERWATER FOR A FURTHER 24-48 HOURS BEFORE DRYING ON RAISED BEDS. AN AA SELECTION, THE LARGEST SCREEN SIZE.\u003c\/p\u003e\n\u003cp\u003eA BRIGHT AND ELEGANT WASHED KENYAN PROFILE. REFRESHING, WITH FLORAL NEROLI ON THE NOSE; WHEN HOT, FRAGRANT WHITE NECTARINE AND SWEET-TART CASSIS SYRUP. 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FROM HIS PLOT COMES THIS GESHA GROWN AT 1,850 MASL, A VARIETY HE HAS ONLY RECENTLY BEGUN EXPLORING AFTER DECADES OF REFINING HIS CRAFT.\u003c\/p\u003e\n\u003cp\u003eCHERRIES WERE HARVESTED AT 20 BRIX OR HIGHER AND SORTED TWICE, THEN FERMENTED IN HERMETICALLY SEALED TANKS FOR 24 HOURS BEFORE PULPING. A SECOND 48-HOUR FERMENTATION FOLLOWED WITH THE REMAINING MUCILAGE BEFORE THE COFFEE WAS WASHED AND DRIED IN A SOLAR DRYER UNDER SHADE FOR 20 TO 25 DAYS.\u003c\/p\u003e\n\u003cp\u003eIN THE CUP: ORANGE BLOSSOM, CLEMENTINE AND ELDERFLOWER. DELICATE AND LIFTED ON THE OPEN, WITH BRIGHT CITRUS AND A FLORAL ELEGANCE THAT CARRIES ALL THE WAY THROUGH. 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