Started by brothers, Assefa and Mulugeta Dukamo, Daye Bensa Coffee is one of the major coffee exporting companies in Ethiopia; exporting green coffee directly from its own farms & stations, along with the farms of affiliated farmers.

Both brothers grew up in a coffee producing family & Assefa, the eldest, felt the responsibility to help with the family's harvest & take their coffees to market. Together, the brothers have celebrated much success in their aims to support their own family along with many others in the area, exporting coffees for farms & washing stations across the region.

The creation of the brother's own washing stations began in 1997, less than a mile from their parents home. Following this the company only began to grow more successfully and in 2006 the company was finally able to manage it's own exports. Producers are able to their own certifications, receive mentoring and training from Daye Bensa, all to help improve their coffee quality and businesses.

Assefa has also received accolades such as trophies and certificates from local and regional agencies for the work at Daye Bensa of supplying high quantities of quality coffees to central market, along with his social and economic contributions to the region.

Process

Natural processing of coffee cherries is a labour intensive process, but results in a unique flavour profile. The first step is to discard any under-ripe or overripe cherries in a water tank. Then, farmers spread the remaining cherries out in flat, raised beds and leave them to dry in the sun. Throughout the process they continuously rake and turn them over to ensure they dry evenly and that no mould or rot develops. Depending on the climate, this process can last anywhere from two weeks to six weeks. 

This method originates from Ethiopia, where there's relatively low levels of precipitation perfect for natural drying. Although this technique yields complex and delicious flavours, these tend not to be as consistent from cup to cup compared to other methods of coffee processing.

• Region: Hamasho, Sidama
• Variety: 74158
• Process: Natural
• Altitude: 2260-2360 masl
• Tasting: Mango, Papaya, Wine Gums
• Aroma: Dried Peach
• Body: Medium/ Full
• Acidity: High