In 2006, the brothers Asefa and Mulugeta Dukamo founded “Daye Bensa”, a coffee grower and exporter in Ethiopia. Daye Bensa exports coffee from the farm in the village of Shantawene and from “out-growers” in three villages: Shantawene, Karamo and Bombe. Shantawene coffee is named after the village where the majority of the inhabitants, including many women, work on the coffee farm.Daye Bensa is located at an altitude of 1,900 to 2,217 meters, and the cherries supplied come from the growers’ farms, which are located higher up in the mountains between 2,000 and 2,400 meters. Daye Bensa has 15 washing plants in three districts, where all the exported coffee is processed. In July 2018, the company organized an Out-Growers Day. Almost 1,000 farmers came together to celebrate their harvests and receive second payments for their coffee cherry contributions. Daye Bensa also rewarded the top three farmers from each of the three villages with certificates and cash prizes to reward them for consistently delivering high quality cherries. Daye Benesa hopes to work with more farmers in the future, especially to empower women and to work with Hawassa University to support students in research to improve coffee quality.
|Taste notes||Fruit Tea, Marzipan, Cranberry & whatever you taste|
|Roast level||2 / 5|
|Location||Shantawene, Karamo and Bombe|
|Farmer||Asefa and Mulugeta Dukamo|
|Variety||74110/74112, Mikicho, Setami, Heirloom|
|Altitude||1990 - 2190 m|
How to Brew
Use 95 degree hot water, preferably filtered.
Wash out the paper filter with hot water before brewing.
We recommend 60g coffee / 1l water. If this is too strong/weak for you, use less/more coffee.
If your coffee tastes bitter, grind it coarser. If it tastes sour, grind it finer.
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