Coffee Story
Ethiopia Hamasho is grown by 1500 smallholder producers at a staggering 2060 meters above sea level, high in the Bombe mountains and delivering their cherry to be processed at Daye Bensa's Hamasho Washing Station. The coffees are incredibly dense because of the extremely high altitudes, with heavy concentration reflecting a slow maturation. Once freshly picked, the Natural Hamasho lot comprises well-selected, ripe cherries. The cherry is floated upon reception to remove any low-quality cherry, then dried on African beds for 16 to 21 days.
Daye Bensa
Since 1996, Daye Bensa has been addressing the challenges of growing and exporting specialty coffee in the Bensa region. They collaborate with various farming communities that supply cherries to a network of esteemed washing stations within the Bensa area of Sidama. One such facility is the Buncho Washing Station, which is beautifully situated in the Shantawene kebele of Bensa, Ethiopia. Managed by Asefa Dukamo Korma, the Buncho station is located at an elevation of 1,920 to 2,020 meters above sea level, high in the picturesque mountains of Sidama. It focuses on producing washed, honey, natural, and anaerobic processed coffees, sourcing cherries from over 800 regional smallholder farmers.
Daye Bensa collaborates with multiple washing stations, including Buncho, Shantawene, Keramo, and Bombe. Due to the significant elevation, which reaches up to 2,300 meters, the beans are dense and primarily consist of smaller screen sizes (most commonly sizes 13-14).
