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Ethiopia: Bensa Bombe


Due to the extremely high elevations, harvest runs on the later end, from December through February. This natural lot is immediately placed to dry on raised beds that are 25 meters long. Depending on the weather, this process might take from 16-25 days, with cherries constantly being moved around on the beds.

Established in 1996 as producers, Daye Bensa has lived through all the turmoils that coffee growing and exporting entails in the region. Nowadays, they are a reference of excellence and resilience in Ethiopia and work with various communities of out-growers from whom they receive cherries. They work with multiple washing stations in the Bensa, Sidama area, including some of which they own. Daye Bensa is no stranger to quality and has learned how to produce high-quality coffees: in 2020, they won 7th place in the COE, in 2021 8th place, and in 2022, 2nd place!  

Origin: Sidama, Ethiopia

Elevation: 1920 – 2020 MASL

Producer: Daye Bensa

Varietals: Heirloom varietals

Processing: Natural

Flavor Notes: Mulberry, Melon, Honeysuckle

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