DAYE BENSA COFFEE

​Founded on the slopes of the Shanta Golba mountain, with an elevation of 1860 – 2160 MASL. Damo Station acquires red cherries from nearby farmers and processes in a variety of ways. Equipped with eco-friendly depulping and pressure sorting machinery dedicated for washed coffee & fermentation tanks for anaerobic processing. The station provides working opportunities for 100 people and provides the main income for the nearby farmers during coffee harvesting seasons and pays 20-30% more than the average amount for coffee producers. The fermentation tanks are built in a shade, to provide a comfortable environment for the workers and to protect the cherries from rain and high exposure to direct sunlight and heat. Damo Processed Coffees have sensory profiles of an aroma of jasmine and yellow fruits, with sweet notes of peach and tropical fruit jam. The cup presents a delicate acidity, a very juicy and sweet flavor, with a full body.

​​

• Elevation - 1860 – 2160 Meters

• Climate - Sunny, Surrounded by Vegetation

• Region: Sidama/ Bensa / Damo Village

• Processing Method: Natural, Washed & Anaerobic

• Processing Stations: Damo

• Station Owner/Producer: Asefa Dukamo Korma

• Harvest Month: Dec-Feb

• Variety - 74158