DAYE BENSA COFFEE

Background

Duwancho is a microlot processed at our Gatta Farm, nestled in Shantawene Village, Sidama Bensa, at 2,120–2,210m within a natural forest of century-old trees, waterfalls, and rivers. Once wild forest, the land was discovered by co-founder Mulugeta Dukamo, with the first coffee trees planted in 2013 and the drying station built in 2017. Today Gatta is more than a farm — it houses a drying station, lodge, and training facility, with local residents (many of them women) leading harvesting, quality control, and processing.

Our Duwancho Lot is sourced from the adjacent Bombe Village. The cherry delivered there grows between 1920 and 2020 meter above sea level. The beans are very dense, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14) which reflects slow maturation at higher altitudes. Natural Duwancho is made from well selected, ripe cherry. The cherry is floated upon reception to remove any low quality cherry. The cherry is then dried on African beds for 14 to 18 days. The cherries are locally hulled into unsorted natural beans, and then transported to Addis for final sorting.
 

• Elevation - 1920 – 2020msi

• Climate - Sunny, Surrounded by Vegetation

• Region: Sidama/ Bensa / Bombe Village

• Processing Method: Natural

• Processing Stations: Gatta

• Station Owner/Producer: Asefa Dukamo Korma

• Harvest Month: Dec-Feb

• Farmers Contributed: 1022

• Variety - 74110/741112

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