THE FARM

The Ethiopian Daye Bensa farm is a family business where Asefa Dukamo and Tseganesh Habtemariyam are the owners, the pinatagioni are located in the Sidama region in the benefit of Odaco.

The aromatic complexity of the coffees produced by this farm are due to 4 aspects: first of all for the soil which is clayey and to a mixed sun exposure between light and shade, and as a second aspect certainly the important altitude between 1990 and 2217 meters and last but not least we find the love and the union that exists between the family that leads to a perfect teamwork; for this reason each lot of the farm is dedicated to each member of the family, we wanted among our specialties the lot dedicated to the youngest son, Yonathan.

Yonathan is the seventh born in the family. He lives in Ethiopia and attends Gibson School, where he is about to start fourth grade. Yonathan is a wealthy boy and aspires to be a doctor when he grows up.

THE PROCESSING

Yonathan’s batch was hand-picked from Geisha plants between November and December, so it’s a super fresh crop! Once the drupes have been harvested and selected, they undergo a classic natural process, followed by an anaerobic fermentation for 72 hours and drying occurs naturally in the air on raised beds.

THE EXPERIENCE IN A CUP

The score of this coffee is very high, 90.5 points for this we can define it as a real masterpiece. In the cup it is very sweet and clean, its acidity is malic and tartaric, on the palate it is silky with hints of red grapes, plums and brown sugar.

WHEN WILL WE ROAST AND SHIP YOUR COFFEE?

We roast our coffees every day *, pack them immediately and ship them *. Orders to be shipped the same day must be completed and paid by 10:00 (UTC + 1), orders placed after will be processed the next day *. (* = Saturdays and holidays excluded)