DAYE BENSA COFFEE

Background

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Before coffee defined this area, it was known for Wasa.

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In Sidama culture, Wasa is a traditional food, eaten by hand and shared from a large dish. It is known for one simple truth: it fills you. Served as an act of appreciation, Wasa leaves you satisfied after long days of work. Long before coffee, this area was known for Wasa and that meaning lives on in the coffees processed at Wasa.

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Located in Bursa Wereda at 2,100–2,300 meters above sea level, Wasa works with farming communities where coffee grows alongside false banana, cattle, and food crops. Most producers here are farmers by tradition, deeply connected to the land. That relationship shows clearly in the cup.

Wasa works with local farmers who produce high-quality, and carefully processed to reflect the richness of the area. At Wasa, coffees are mostly processed as naturals and honey. Each process is handled to preserve the depth and character of the cherries delivered here. Just as Wasa nourishes the body, the coffee from this land is known for being mouth-filling and satisfying, a cup that carries weight and presence.

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Wasa works with farming communities in Bura area. These carefully selected coffees are processed and separated to preserve identity, traceability, and cup clarity.

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High-Selection Lots  

Our Wasa coffees are classified as High Selection, sourced from high-altitude lots in chosen areas and regions.

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Wasa Daye Bensa – Natural

Score: 87.5–88+

Processing: Natural

Selection Level: High Selection

Sourcing Areas: Bensa / Bursa

Processing: ​​High-quality cherries are carefully selected and processed separately. Extra attention is given to sorting, cleanliness, and processing precision. Extended care during drying helps enhance clarity, sweetness, and cup character.

Flavor Notes: Herbal, spicy, orange, lemon, rue, lemongrass

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Wasa Daye Bensa – Honey

Score: 87.5–88+

Processing: Honey

Selection Level: High Selection

Sourcing Areas: Bensa / Bursa

Processing: Fresh red cherries are pulped to remove the outer skin. Some mucilage is retained to develop sweetness and complexity. Carefully timed drying sessions help balance flavor and moisture. Drying takes approximately 12–13 days depending on weather

Flavor Notes: sweetness, balance, with citrus, lemon, and sugarcane 

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Overall Cup Profile – Wasa 

Coffees processed at Wasa are known for their mouth-filling body and vibrant citric acidity, delivering a cup that feels complete and satisfying, true to the meaning of the name Wasa.

Body: Mouthful, satisfying

Acidity: High, citric

Flavor Profile: Complex and layered

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At Wasa, careful separation, high selection, and thoughtful processing allow each lot to express both its origin and the deeper cultural meaning behind the name.

Just like the food it is named after, coffee processed at Wasa is meant to satisfy.
Processed here, the coffee fills the mouth,  leaves a long lasting aftertaste and sense of completeness.

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Wasa is a coffee that fills you.
Not just with flavor, but with meaning.

A coffee rooted in culture, land, and satisfaction.

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