Coffee Story
Established in 1996 as producers, Daye Bensa has lived through all the turmoils that coffee growing and exporting entail in the region. Daye Bensa works with various communities of out-growers from whom they receive cherries and work with multiple washing stations in the Bensa, Sidama area, including some of which they own. The Buncho Washing Station is located in the Shantawene kebele or Village and is part of the Bensa area, in Sidama, Ethiopia. Managed by Asefa Dukamo Korma, the site sits at an elevation of 1,920 – 2,020 m.a.s.l., high up in the beautiful mountains of Sidama. It is dedicated to producing Washed, Honey, Natural, and anaerobic coffees. More than 800 farmers from the region contribute their cherries to this site, mainly with the 74158 Variety.
Once the cherries arrive at the Buncho Station, they are placed in water for sorting and removing floaters. The cherries are then de-pulped and laid to dry with their mucilage on raised African beds. To ensure even drying, the parchment is constantly moved each day, taking 12-15 days, depending on the weather, until reaching the desired humidity.
