This natural process coffee is certified organic and comes from the Bensa woreda of the Sidama zone of the SNNPR (Southern Nations, Nationalities and Peoples’ Region).
Asefa and Mulugeta Dukamo founded Daye Bensa farm and export over fifteen years ago; they now operate multiple washing stations in the areas of Shantawene, Karamo and Bombe, which process coffee deliveries from smallholders with homesteads and farms that sit at 2000 meters on up to 2400. In 2020 Daye Bensa came in 7th place (out of over 1500 entries) in Ethiopia’s first Cup of Excellence competition.
The coffee is sorted at Shantawene station, and dried on shaded raised beds before being milled and prepped for export.
In the cup, we find a coffee with a dry fragrance that is bright and sweet, with purple florals and fruit pulp. In the cup, the fruit profile is lifted, with flavors of raspberry jam, lemon cake, and something along the lines of orange blossom or orange oil–a rind-y component that provides structure. There is good sugar browning sweetness (caramel and milk chocolate), balanced acidity, and a crispiness that makes it a natural you can reason with. It’s a dry process coffee you can drink all day long.
Location: Shanta Wene town, Bensa, Sidama
Elevation: 1900-2100 MASL
Varietal: kurume, mixed heirloom
Process: natural process, dried on raised beds