Elevation: 1900-2200 masl.
Arabica Varietal: Heirloom
Farms: Daye Bensa and Small landholders
Producers: Daye Bensa
In the cup: Incredibly floral – jasmine, apricot and frankincense. Bright complex acidity, jasmine, stone fruit, earl grey and a hint of pineapple.
In 2006, brothers Asefa and Mulugeta Dukamo founded Daye Bensa, a coffee grower and exporter in Ethiopia. Daye Bensa exports coffee from its farm, in the Shantawene Village, as well as from “out-growers” (or smallholders) in three villages: Shantawene, Karamo and Bombe.
Daye Bensa owns 15 washing stations across three districts, and they handle all the coffee they export. Its two farms, in Kaffa and Sidamo, are Organic, UTZ, Rainforest Alliance and C.A.F.E. practices certified.
Each year they host an “Out-Growers” Day. Nearly 1,000 farmers gather to celebrate their harvests and to receive second payments for their coffee cherry contributions. Daye Bensa additionally rewards the top three farmers from each of the three villages with certificates and premiums, recognizing them for consistently delivering high-quality cherries.
Going forward, Daye Benesa is hoping to work with more farmers, to particularly encourage women farmers and to work with Hawassa University, to help students perform research to improve coffee quality.
Washed coffees are labeled as “Grade 2” and Naturals as “Grade 3, 4 or 5”. Grade 1 can refer to both processes, provided that it meets the highest physical quality and cup score. The screen for export from Ethiopia is 14+
(Info courtesy of Inter-American Coffee)