Farm / washing station: Daye Bensa - ASEFA DUKAMO KORMA

Flavor Notes: papaya, pineapple, jasmine, mango acidity

Best for: Filtr

Varietal: Dega, Wolisho

Process: Natural

Altitude: 2100 - 2200 m


Acidity: Medium acidity

Cupping score: 89+

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This micro-lot was named after the local fruit because it is reminiscent of coffee with its full fruitiness. Coffee is selected from 279 members of Daye Bensa, farmers from around Keramo. This small lot was processed by a natural method, which further emphasizes its characteristic fruitiness. This is a really small production that allows farmers to focus more on the final quality of the product. It is known in this lot and we chose it also because the natural character of the processing is not as dominant as in other similar coffees and its fruit component significantly predominates. This lot was really successful for the locals.

The whole processing after harvest begins, of course, by sorting according to bean density and the first disposal of defective or immature coffee cherries. The coffee is then placed on African beds for 13 to 15 days. Here, for each “bed”, the specific worker is responsible, who regularly turns the beans to achieve a really consistent drying. Each lot is strictly monitored here to avoid confusion, the traceability of each bean to a specific harvest (lot) is very important and accurate. Quality can be accurately verified and maintained at the highest level.

The community around Day Bens strives to fairly reward its farmers not only for the quantity but also for the quality of their coffee. At last, they are constantly working with the school principal in the villages surrounding the farm providing school materials for the students that struggle with their basic needs such as note pads or pens.

Weight N/A
Package size

1000 g, 250 g, 2500 g