Roast: Light
Region: Durato Village
Producer: 62 smallholder farms, Qunqna Mill
Process: natural, raised bed drying
Varietal: Ethiopian heirloom
Altitude: 2050-2150 masl
Flavor Notes: plum, pineapple, coating body, soft acidity
In 2006 Daye Bensa Coffee was established by two brothers - Asefa & Mulugeta Dukamo who have been working within the Sidama region in coffee. They operate 16 washing stations and 4 dry mills within Sidama. The Durato Bombe is collected from 62 farmers in Durato of Bombe Kebele (village) in the Bensa Woreda (district) of the Sidama zone. The village shares its name with the mountain of Bombe on which the coffee grows. Meticulous processing occurs at the Kontama mill where it is sun dried as whole cherry for 10-15 days creating a fruit-forward and complex flavor profile.