Why We Love This Coffee
It’s really no surprise at all that this coffee is so good. Daye Bensa has been churning out one gem after another since 1996 from various washing stations in Sidama, including Rumudamo, Hamasho, and Bombe. They work with various communities of out-growers from whom they receive cherries, and then they take charge of the processing from that point. Daye Bensa’s coffees have placed in the top 10 in the Ethiopian Cup of Excellent several times in the past few years.
At Buncho Station, in Shantawene, Asefa Dukamo Korma manages the processing, doing washed, honey, natural, and anaerobic processes. Cherries are placed in water for sorting and removing floaters. Then they are de-pulped and dried on raised African beds, still with the mucilage around the beans. The coffee is constantly moved and rotated until the appropriate dryness level is reached, which takes 12-15 days depending on the weather.
