Ethiopia - Daye Bensa
This coffee jumped off our cupping table. It was miles apart from it competitors and we booked a couple of bags on the spot. If you like a fruity natural processed coffee this one is for you.
Varietal: Heirloom varietals
Process: Natural, dried on raised beds
The Cup: Clean, complex, fruit jam with a juicy acidity
Brew Methods: Pourover, Drip.
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" in three villages: Shantawene, Karamo and Bombe.
This Shantawene coffee is named after the village, where the majority of the people, many of them women, work on the coffee farm. Daye Bensa is at 1,900–2,217 meters, and the delivered cherry from comes from out-growers' farms higher up the mountain, between 2,000 and 2,400 meters.
In July 2018, the company hosted an Out-Growers Day. Nearly 1,000 farmers gathered to celebrate their harvests and to receive second payments for their coffee cherry contributions. Daye Bensa additionally rewarded the top three farmers from each of the three villages with certificates and cash prizes, 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.
Shantawene has won 7th place (from more than 1,400 entries) in the 2020 Cup of Excellence in Ethiopia! While the submission was extra-carefully prepared, it's from this same site and harvest.