17,77 $

Tasting Notes: Vanilla, Jasmine, Berries

Region: Shantawene, Daye, Sidama, Ethiopia

Growing Elevation: 1,920 – 2,020 Meters

Producer: Asefa Dukamo Korma

Variety: 74110,74112 & Heirloom

Process: Honey

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In 2006, brothers Asefa and Mulugeta Dukamo founded Daye Bensa, a coffee growing and exporting operation in Sidama, Ethiopia. 

Daye Bensa exports coffee from its farm as well as from “out-growers”, smallholding farmers, in three nearby villages: Shantawene, Karamo and Bombe. The Daye Bensa farm is located at the heart of Shantawene Village near Daye, and the majority of the farm workers are Shantawene residents. Daye is a town in the midst of natural forest and indigenous trees expected to be over 200 years old. The farm is surrounded by rivers, one of which runs down from Karamo and separates Shantawene from Bombe. In accordance with consultation from the ministry of agriculture, various shade trees are planted on the farm to maintain natural shade and strong soil fertility. Along with the out-growers’ farms, Daye Bensa is certified organic. 

This particular coffee gets its name from the Shantawene Buncho processing station. Sourcing coffees from Daye Bensa and nearby farmers, Buncho processes red coffee cherries using Honey processing methods, by which various amounts of the cherry are kept intact for a period of fermentation, before removal for the final washing and drying.

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