Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

Free shipping for Domestic orders over $50.

Ethiopia Bensa Kokosa "Artist Reserve: Jack Garland"

Product image 1Color Coffee Roasters Ethiopia Single Origin Jack Garland Artist Reserve
Product image 2Color Coffee Roasters Label for Jack Garland Artist Reserve
Product image 3Color Coffee Roasters Single Origin Roast Ethiopia Bensa Kokosa
Product image 4Ethiopia Bensa Kokosa Single Origin Roast Bag, Color Coffee
Product image 5Color Coffee Roasters Bag for Jack Garland Artist Reserve on a Skateboard
Product image 6Color Coffee Roasters Single Origin Ethiopia Pour Over

Regular price $ 27.00

ETHIOPIA

BENSA KOKOSA

PINEAPPLE, BOYSENBERRY JAM + LIME SORBET | DYNAMIC + CLEAN

Our new ‘Artist Reserve’ series is intended to showcase the most exceptional coffees we can and and pair them with equally stunning artwork. This time we paired up with former Color barista and acclaimed photographer Jack Garland.

The coffee is a stunning example of a clean, dynamic, and complex naturally processed coffee. Powerful aromatics of raspberry and jasmine lead to heady flavors of pineapple, boysenberry jam, and lime sorbet.


BEAN DETAILS:

ORIGIN: Ethiopia, Bensa, Kokos
ZONE: Sidamo
PRODUCER: Heleanna Georgalis
VARIETY: Ethiopia Landraces
ALTITUDE: 2100 - 2300 masl
PROCESS: Sundried (Natural)
WASHING STATION: Bensa Logita, Moplaco
DRYING: Dried on African raised beds for 11 days
VARIETAL: Heirloom Ethiopian
TASTING NOTES:pineapple, boysenberry jam, and lime sorbet
ROAST TYPE:
ARTWORK BY: Jack Garland

Farm Level

Even among the legendary players of Ethiopia, Moplaco’s Heleanna Georgalis and her father, Yiannis, stand out. One of our longest standing and most remarkable relationships anywhere on the globe, Moplaco was founded in 1972 by Yiannis, a third- generation coffee professional who moved from Greece to Dire Dawa, Harrar, during WWII. Finding a new home in Ethiopia’s Orthodox community, Yiannis became the third generation in his family to work with coffee, embracing it with passion, talent, and dedication. After starting in coffee at age 12, Yiannis became a legendary player in Ethiopian coffee.

When he passed away from a heart attack, he passed the Moplaco legacy on to his daughter, Heleanna, who has taken the reins with gusto. When we met Heleanna, she was living in Barcelona, having gone to business school and gotten her MBA as an investment banker. She had been planning to stay in Europe, but moved back after her father’s death in order to keep the family land. Pushed by Ethiopian law, which does not allow intergenerational land ownership unless the land is consistently in use, she made the choice to take over, and the rest was history. She returned to Ethiopia to continue the legacy of coffee in her family, taking over the family land and continuing to grow and improve both the family business and Ethiopian coffee as a whole. Through years of hard work and meticulous focus, she produces some of the brightest, most complex coffees we’ve ever tasted, and we’re excited to buy them year after year.

Heleanna is known for her love of experimentation and willingness to take risks in order to create a transcendent cup of coffee. Her farming and processing practices are the absolute gold standard, diverse and honed over time. Along with immaculate washed coffees, her sundried coffees show an exquisite and unique cleanliness, along with a distinct citric character like lime along with the other fruits they bring to the table. Another process we’re always excited about is her “Kenya process,” which was inspired by the dry fermentation practices she witnessed in Kenya in order to preserve water. Motivated by the same concern, Heleanna’s Kenya process coffees are depulped, then fermented in cement tanks for 36 hours before drying, bringing the same cleanliness along with a distinct spice character.

General Brewing Instructions

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Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:

Coffee Faq

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IS YOUR COFFEE ORGANIC OR FAIR TRADE?

In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.

WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?

We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.

CAN YOU GRIND MY COFFEE ON WEB ORDERS?

Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.

DO YOU HAVE BREW RECIPES?

These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.

MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?

A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!

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