DAYE BENSA COFFEE

Background

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This experimental lot was produced at our Rumudamo Station, one of the highest elevation sites in our region. The cherries were carefully sourced from farmers in the Rumudamo area, where the altitude and cool climate allow the fruit to develop dense structure and vibrant character.

For this process, we selected fully ripe red cherries and co-fermented them with freshly cut pineapple. The cherries and pineapple were sealed in barrels and underwent 72 hours of anaerobic fermentation, allowing the flavors to integrate slowly in a controlled, oxygen-free environment.

Throughout the fermentation, our team closely monitored temperature, pressure, and timing to ensure clarity and balance. The intention was not to overpower the coffee, but to enhance its natural profile — bringing forward bright tropical notes, juicy sweetness, and a refined complexity layered over the high-elevation structure of Rumudamo.

After fermentation, the coffee was carefully dried and stabilized to preserve the character developed in the barrel.

Grown at high elevation, fermented with precision, and crafted with care — this lot represents our continued exploration of innovative processing while staying true to origin.

 

Elevation - 1920 – 2330 MASL

Climate - Sunny, Surrounded by Vegetation

Region: Sidama/ Bensa / Rumudamo Village

Processing Method: 72-hour Anaerobic Co-Fermentation (Barrel)

Processing Stations: Rumudamo

Process Led By: Eden Asefa Dukamo

Station Owner/Producer: Asefa Dukamo Korma 

Harvest Month: Dec-Feb

Variety - 74112, Heirloom

Cup Profile  - Cinnamon, Bluberry, Blackberry, Pinapple, Citrus, Lemon

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