High body, soft citric acidity. Ripe berries notes, bakers chocolate and nutty.
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.
Registered framers who supply organic coffee to Daye Bensa practice chemical free coffee farming. They do not rely on the use of herbicides or pesticides, instead they apply natural compost and shade trees. Together with the certifying body, Daye Bensa conduct annual audit to make sure that internationally accepted standards are being strictly followed in the production of organic certified lots.
Upon transportation and storage, due care is taken to separate the Organic certified lots from that of non-certified. The bags are also specifically marked with the assigned numbers upon export.
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 export screen size from Ethiopia is 14+