Ethiopia - Daye Bensa - Shantawene Village
We’re excited to share our newest coffee from Shantawene, Sidama, Ethiopia!
In 1996, brothers Assefa and Mulugeta Dukamo founded Daye Bensa in Bensa, Sidama. They began exporting coffee internationally in 2006 and have continued working closely with local coffee-growing communities to bring Ethiopian coffees to the world.
This coffee comes from Shantawene village, where Daye Bensa works alongside local coffee growers to produce exceptional coffee. Located in the highlands of Sidama, the area’s high elevations of 1,900–2,400 meters above sea level provide ideal conditions for growing distinctive Ethiopian coffees.
Shantawene gained international recognition in 2020, placing 7th in Ethiopia’s Cup of Excellence among more than 1,400 entries, a wonderful achievement for the local coffee-growing community.
Beyond coffee production, Daye Bensa is looking toward the future by hoping to work with more farmers, particularly encouraging and supporting women farmers. They also aim to collaborate with Hawassa University, giving students opportunities to conduct research that can help improve coffee quality.
For this coffee lot, the ripe coffee cherries are carefully hand-picked and dried whole on raised beds under the shade. This slower drying process allows the cherries to develop gradually while helping preserve the coffee’s quality and character.
We’re happy to share this coffee with you and celebrate the farmers behind every cup. We hope you enjoy getting to know this special coffee from Shantawene as much as we do.
Images from farm and process taken from InterAmerican Coffee.
In the Cup:
Berries, Lavender, Lemon.
This coffee is excellent as a light roast. Perfect for enjoying at home in filter or drip.
Tasting Notes: Berries • Lavender • Lemon
Region: Sidama, Ethiopia
Elevation: 1900-2300 masl
Cultivar: Typica
Process: Natural, dried in coffee cherry in the shade on raised beds
Ethiopia - Daye Bensa - Shantawene Village
We’re excited to share our newest coffee from Shantawene, Sidama, Ethiopia!
In 1996, brothers Assefa and Mulugeta Dukamo founded Daye Bensa in Bensa, Sidama. They began exporting coffee internationally in 2006 and have continued working closely with local coffee-growing communities to bring Ethiopian coffees to the world.
This coffee comes from Shantawene village, where Daye Bensa works alongside local coffee growers to produce exceptional coffee. Located in the highlands of Sidama, the area’s high elevations of 1,900–2,400 meters above sea level provide ideal conditions for growing distinctive Ethiopian coffees.
Shantawene gained international recognition in 2020, placing 7th in Ethiopia’s Cup of Excellence among more than 1,400 entries, a wonderful achievement for the local coffee-growing community.
Beyond coffee production, Daye Bensa is looking toward the future by hoping to work with more farmers, particularly encouraging and supporting women farmers. They also aim to collaborate with Hawassa University, giving students opportunities to conduct research that can help improve coffee quality.
For this coffee lot, the ripe coffee cherries are carefully hand-picked and dried whole on raised beds under the shade. This slower drying process allows the cherries to develop gradually while helping preserve the coffee’s quality and character.
We’re happy to share this coffee with you and celebrate the farmers behind every cup. We hope you enjoy getting to know this special coffee from Shantawene as much as we do.
Images from farm and process taken from InterAmerican Coffee.
In the Cup:
Berries, Lavender, Lemon.
This coffee is excellent as a light roast. Perfect for enjoying at home in filter or drip.
Tasting Notes: Berries • Lavender • Lemon
Region: Sidama, Ethiopia
Elevation: 1900-2300 masl
Cultivar: Typica
Process: Natural, dried in coffee cherry in the shade on raised beds
