Brothers Asefa and Mulugeta Dukama have been working as coffee suppliers from the Sidamo, an area of Ethiopia known for its amazing terroir including optimal temperatures and soil fertility. In 2006, they established Daye Bensa which has now grown to become one of the largest coffee exporters in Ethiopia, who work directly with their own farmers.
This microlot was grown on the slopes of the Shanta Golba Mountain at a high elevation, then processed close by at Damo washing station. At Damo station, they have all the tools for nearby farmers to process their red cherries as washed, natural or anaerobically. They are equipped with eco-friendly depulpers, fermentation tanks, sanitation stations and more. The station provides opportunities for 100 people, provides the main income for the nearby farmers during harvest season and pays 20-30% more than the average.
Our initial impression of this lot start with a hit of tropical fruit aroma, followed by flavours of blackcurrant, kiwi fruit and rum. It's a deliciously bold cup that also balances out with floral jasmines you can expect in Ethiopian coffees. We hope you enjoy!
