Daye Bensa
Farm Bensa
Region Sidama, Ethiopia
Process Natural (Dry)
Altitude 1,950-2,150 masl
Varieties Ethiopian Heirloom
In the highlands of Sidama, coffee grows slowly under native shade trees, shaped by elevation, soil, and careful human hands. This lot, known asArdi, is a natural-processed coffee that expresses the region’s signature clarity and vibrant fruit character.Whole cherries are dried on raised beds, allowing sugars from the fruit to infuse the seed. The result is a cup that is layered yet precise—bright berries, soft stone fruit, and a floral lift, carried by a gentle, honeyed sweetness.This is a coffee that feels both lively and composed—fruit-forward, but never overwhelming.
Daye Bensa
Assefa Dukamo and his family foundedDaye Bensa Coffee, working alongside thousands of smallholder farmers in the Bensa district of Sidama.Rather than a single farm, this coffee represents a collective effort—producers who cultivate coffee on small plots, often just a few hectares, using traditional methods passed down through generations. Cherries are selectively handpicked and delivered to local stations, where they are carefully sorted and dried. Daye Bensa’s work is rooted in long-term relationships with these communities, focusing on consistency, transparency, and quality at every stage—from harvest to export.
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