Damo
Background
Damo is a highland coffee station located at an altitude of 1900 to 2100 meters above sea level, sourcing its coffee from the lush areas of Bombe, Faficho, Shantawene, Shantagenet, and Shantahalata. The station is named after the nearby kebele, Damo—a Sidamic word that refers to a type of bee known for producing exceptionally sweet honey (ጣዝማ ማር). Historically, the area was home to many of these honey-producing bees, which inspired the name. With a strong network of 500 dedicated coffee suppliers and farmers, Damo station plays a key role in the region’s specialty coffee production. region.
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Elevation - 1900 – 2100 msi
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Climate - Sunny, Surrounded by Vegetation
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Region: Sidama/ Bensa / Damo
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Processing Method: ,Natural Coffee, Washed Coffee, Natural Anaerobic, Experimental Lot (Cold Anaerobic)
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Station Owner/Producer: Assefa Dukamo Korma
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Harvest Month: Dec-Feb
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Number of Drying Beds: 150
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Number of Washing Tanks: 16
Processing Method
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Natural Coffee - Coffee is dried slowly on raised beds
- Drying takes 16–19 days.
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Washed Coffee - Fermented for 72 hours to remove mucilage.
- Thoroughly washed post-fermentation.
- Dried on raised beds for 10–13 days.
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Natural Anaerobic - Fermented in sealed conditions for 120 hours.
- Cherries dry faster due to softened pod.
- Drying time: 11–14 days.
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Experimental Lot (Cold Anaerobic) - Coffee placed in GrainPro bags and submerged in washing tanks.
- Fermentation lasts 5 days (cold anaerobic process).
