Dadahe Dagucho
Background
Dadahe Daguche is one of our station, located in Bona and named after the nearby kebele and river, Dadahe. This region is known for its lush environment, where "Daguche" comes from a popular tree species abundantly found in the area, while "Dadahe" refers to both a river and a native tree whose flowers are traditionally used as a remedy for Koso disease. With an altitude ranging from 2100 to 2300 meters above sea level, this high-elevation provides ideal conditions for growing high-quality coffee.
-
Elevation - 2100 – 2300 msi
-
Climate - Sunny, Surrounded by Vegetation
-
Region: Sidama/ Bensa / Bona
-
Processing Method: ,Natural Coffee, Washed Coffee, Natural Anaerobic
-
Station Owner/Producer: Asefa Dukamo Korma
-
Harvest Month: Dec-Feb
-
Number of Drying Beds: 350
-
Number of Washing Tanks: 13
Processing Method
-
Natural Coffee - Dried uniformly at a slower rate due to variable moisture content.
- Drying process takes 11 days.
-
Washed Coffee - Fermented for 72 hours to remove mucilage.
- Thoroughly washed and dried on beds for 8 days.
-
Natural Anaerobic - Fermented in barrels for 96 hours.
- Sorted again and dried on beds for 9 days (covered during peak sun hours).
