Feature Filter: Bensa | Ethiopia

More about Bensa lot & Daye Bensa Coffee:

This coffee comes from the Damo station owned and operated by Daye Bensa Coffee Exporters. 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 Damo Station works closely with local farmers, providing a reliable market for their harvest. During the labour-intensive coffee picking seasons from December to February, the station employs over 100 people, bringing much-needed income to the community. They pay farmers 20-30% above average prices, recognising the value of their hard work and premium coffee cherries.

Traceability is extremely important during the production of micro lots. The record-keeping book is carefully handled and separation of lots is key to guaranteeing the highest level of quality. When the cherries are received they are separated by village, the coffee is then kept separate throughout drying, processing, and storage, with labels stating the delivery dates, farm name, lot number, and more details related to the particular lot. They also run an out-growers program that benefits farmers with an off-season payment on top of the harvest fee and have been active in working to improve the farmers’ living situations and standards, with healthcare access, utilities, education and transport infrastructure. Additionally, Daye Bensa are working with the school principals in the villages surrounding the farms, providing basic school materials for the students.

This particular lot has been processed using the classic washed method. Within hours from delivery at the station, the fruit is de-pulped and then fermented in tanks for 48-72 hours. After careful washing the parchment is set to dry on raised raised beds for 12-15 days. The green coffee is then rested for 45 days in the local warehouse before being meticulously milled and hand-sorted in preparation for export.

Big thanks to Daye Bensa and Falcon for this coffee and traceability information.

Having enjoyed many delicious washed and natural lots from the Daye Bensa team over the last couple of year we were very happy to be able to close this year’s Ethiopian season with this silky floral gem!