DAYE BENSA COFFEE

Background

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ET SID Cold Fermentation is produced at Buncho Station, located in Shantawene Village, Sidama Bensa, Ethiopia. Situated adjacent to Gatta Farm and surrounded by lush vegetation, rivers, and a natural waterfall, the station sources carefully selected cherries from Daye Bensa’s farms and nearby smallholder farmers. At Buncho, we combine the exceptional quality of Sidama coffee with innovative processing techniques to create distinctive specialty coffees that highlight sweetness, complexity, and the unique character of the region.

 

 Processing

168-Hour Cold Fermentation Anaerobic Natural

Only the ripest red cherries are selected and sealed in GrainPro bags for 168 hours of cold fermentation before being transferred to raised African beds for drying. This shorter fermentation highlights clarity, bright fruit notes, and a clean, balanced cup profile.

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24-Hour Cold Fermentation Anaerobic Natural

Only the ripest red cherries are selected and sealed in GrainPro bags for 24 hours of cold fermentation before being dried on raised African beds. The extended fermentation develops deeper sweetness, enhanced fruit complexity, and a richer, more expressive cup with vibrant tropical fruit characteristics.

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Elevation - 1920 – 2020msi

Climate - Sunny, Surrounded by Vegetation

Region: Sidama/ Bensa / Shantawene Village

Processing Method: Cold Fermentation Natural

Processing Stations: Buncho

Station Owner/Producer: Asefa Dukamo Korma

Harvest Month: Dec-Feb

Farmers Contributed: 940

Variety - 74158