Sidama Bensa — Washed
Fully washed coffee from Welle Magado, fermented in our tanks, cleaned in our channels and slowly dried on raised beds at 1,900 m.
Cup notes Floral, citrus, black tea
View coffee detailsBensa · Sidama · Ethiopia
Traceable Ethiopian coffee, from our washing station to your roastery.
Bena Coffee exports specialty green coffee processed at our own washing station in Welle Magado and at vertically integrated partner sites — so you always know where your coffee comes from.
1,900m.a.s.l.
Altitude of our washing station
150farmers
Smallholders delivering cherry each harvest
5,000kg / hr
Wet mill processing capacity
250seasonal workers
200 of them women, plus 15 permanent staff
Why Bena Coffee
A traceable coffee exporter built from the ground up.
We don’t buy coffee commercially. Every lot we export is processed at our own washing station or at partner sites we support directly with planning, quality control and management.
That vertical integration means consistent quality for buyers and a clear, documented origin for every bag.
Our products
Green coffee from Bensa, Sidama
Sidama Bensa — Natural
Whole cherries dried slowly on raised beds for a sweet, fruit-forward cup with the same full traceability as our washed lots.
Cup notes Berry, stone fruit, cocoa
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Partner Site Lots
Coffee from our vertically integrated sites, where we lead planning, quality control and management so every lot meets buyer requirements.
Cup notes Varies by lot — samples on request
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Welle Magado Washing Station
1,900 metres above sea level, beside the Bulota River.
Our wet mill spans 3 hectares in Hokko Woreda, Bensa, with a capacity of 5,000 kg of cherry per hour. Loam soil, an average of 18ºC and 1,208 mm of annual rain give coffee from this area its distinct flavour and aroma.
From cherry to export
The journey of every bag
Follow our coffee from the tree in Bensa to a sealed, traceable lot ready for your roastery.
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01
Ripening on the tree
In the highlands of Bensa, at around 1,900 metres, cherries ripen slowly in an average of 18ºC on rich loam soil — the source of the distinct flavour and aroma of our coffee.
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02
Handpicked by smallholders
Around 150 local smallholder farmers selectively handpick ripe cherry and deliver it to our washing station during the harvest season.
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03
Sorting & pulping
Cherry is sorted on arrival and pulped the same day. Our wet mill can process up to 5,000 kg of cherry per hour.
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04
Fermentation & washing
The beans ferment in our tanks, then are washed and graded in the channels, where our team works the coffee with wooden rakes.
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05
Drying on raised beds
Our 250 seasonal workers — 200 of them women — spread the parchment on raised beds and turn it by hand until it reaches the ideal moisture.
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06
Hand sorting & quality checks
Every bed is checked and hand sorted. Defects are removed so only clean, even coffee moves on.
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07
Export-ready green coffee
Rested, hulled, graded and bagged — each lot traceable all the way back to Welle Magado.
Where our coffee comes from
Find Welle Magado
Zoom from Ethiopia down to our washing station. Select a stop or let the map guide you.
1,900 m above sea level Beside the Bulota River
Shaping an industry
250 seasonal jobs every harvest — 200 of them held by women.
Our washing station creates work weeks before the first cherry arrives and gives around 150 smallholder farmers a dependable market for quality cherry.
From the blog
Stories from origin
Hello world!
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The Economic Impact of Our Washing Station
Every harvest our washing station in Welle Magado creates 250 seasonal jobs — 200 of them held by women — and a reliable market for 150 smallholder farmers.
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From Cherry to Green: Inside Welle Magado
A walk through how handpicked cherry becomes export-ready green coffee at our 3-hectare wet mill in Bensa.
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Get in touch
Contact Us
Tell us what you’re looking for — samples, lot availability or a visit to Welle Magado — and we’ll reply within two business days.