← Projects Innovation · a Daye Bensa project An experimental lab
An experimental lab
at the source.
Our lab is where we push processing and flavour — testing new fermentations, co-ferments and methods right at origin. Ideas are trialled farm by farm, and the best make their way onto the offer list.
- Co-ferment · Rumudamo Eden’s Pineapple Co-Ferment Throughout the fermentation, our team closely monitored temperature, pressure, and timing to ensure clarity and balance. The intention was not to over Read the lot
- Co-ferment · Keramo Eden’s Banana Co-Ferment Throughout fermentation, temperature, pressure, and time were closely monitored to preserve balance and clarity. The goal was to elevate the coffee’s Read the lot
- Anaerobic natural · Buncho & Gatta Cold Fermentation Only the ripest red cherries are selected and sealed in GrainPro bags for 24 hours of cold fermentation before being dried on raised African beds. Thi Read the lot
- Gatta Farm · Shantawene Odaco We decided to name our SHANTAWENE micro lot “ODAKO” to reflect the powerful culture of Shantawene, Sidama people. Odaco is a popular tree name in Shen Read the lot
- Natural · Gatta Farm Duwancho 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 a Read the lot
- Gatta Farm · Bombe Faficho Faficho is a river located in Bombe, Sidama area. The Bombe village used the river as a source of power for electricity. The coffee is sourced from 62 Read the lot
- Anaerobic · Gatta Farm Teff This coffee is sourced from our farm Gatta. Gatta Farm is the place where we run a dedicated specialty program. Daye Bensa’s Gatta Farm is at the hear Read the lot
- Anaerobic · Gatta Farm Tej Tej Fermentation is a process in which Red Cherries are fermented in a controlled environment with a local beverage called Tej. Tej is is a honey wine Read the lot
This is a living program — new experiments are always in the works. Ask us what's on the bench right now.
