Organic Ethiopian
Cupping notes: Raspberry jam, plum, tropical, spice. Clean and complex, juicy acidity with a clean finish.
In 2006, brothers Asefa and Mulugeta Dukamo founded Daye Bensa, a coffee grower and exporter in Ethiopia. Daye Bensa exports coffee from its farm, in the Shantawene Village, as well as from "out-growers" (or smallholders) in three villages: Shantawene, Karamo and Bombe. It gets its name from the Shantawene Village where it is grown amidst the misty valleys of Ethiopia’s Sidamo growing region.
This is a prime example of naturally processed Ethiopian coffee. In natural processing, the coffee is picked ripe and then left in the cherry during the drying process, translating into incredible fruit flavor in the cup.
WHOLE BEAN COFFEE - Because our beans are so fresh we only sell them as whole beans. If you desperately want them ground please allow an additional 7 days for the beans to Degas.
