Duwancho Natural – Daye Bensa
🏆 Producer Recognition
Daye Bensa Coffee
7th Place Ethiopian Cup of Excellence 2020
8th Place Ethiopian Cup of Excellence 2021
2nd Place Ethiopian Cup of Excellence 2022
A producer consistently recognized among Ethiopia's finest coffee estate
Ethiopia | Sidama, Bensa
A vibrant natural Ethiopian coffee produced by Daye Bensa, one of Sidama's most respected specialty coffee producers.
Sourced from smallholder farmers in Bombe Village and processed at Gatta Farm, this lot showcases the remarkable quality that has helped Daye Bensa gain international recognition. High elevations, slow cherry maturation, and meticulous natural processing create a cup full of floral aromatics, juicy fruit character, and elegant sweetness.
Flavour Profile
Jasmine · Apricot · Mixed Berry
Delicate floral aromatics followed by ripe stone fruit sweetness, vibrant berry notes, and a clean, juicy finish.
Coffee Details
Origin: Ethiopia
Region: Bombe Village, Bensa, Sidama
Farm: Duwancho Lot
Processing Station: Gatta Farm
Producer: Asefa Dukamo Korma (Daye Bensa Coffee)
Variety: 74110, 74112
Process: Natural
Elevation: 1,920–2,020 MASL
Harvest: December – February
Roast: Filter Roast
Origin Story
The Duwancho Lot comes from Bombe Village in the Bensa district of Sidama, one of Ethiopia's most celebrated coffee-producing regions.
Coffee is cultivated by more than 1,000 smallholder farmers whose farms sit between 1,920 and 2,020 meters above sea level. The area's cool climate and high elevations slow the maturation of coffee cherries, allowing greater sugar development and producing exceptionally dense beans with concentrated flavour.
Surrounded by forests, rivers, and rich biodiversity, Bensa has become internationally recognized for producing some of Ethiopia's most expressive and sought-after coffees.
Producer Story
Daye Bensa was founded by brothers Asefa and Mulugeta Dukamo and has become one of Ethiopia's leading specialty coffee producers.
The company's flagship Gatta Farm is located in Shantawene Village at elevations reaching over 2,200 meters. Originally a natural forest, the land was discovered by Mulugeta Dukamo in 2013 and carefully developed into a specialty coffee farm while preserving the surrounding ecosystem.
Today, Gatta Farm includes a drying station, coffee lodge, and training centre, providing employment, education, and long-term opportunities for the local community. Women play a significant role in quality control and processing operations, helping maintain the high standards for which Daye Bensa has become known.
Coffee Lineage
The varieties used in this lot, 74110 and 74112, were originally selected by Ethiopia's Jimma Agricultural Research Centre.
Developed for disease resistance and adaptability, these varieties have become highly regarded for their ability to express Ethiopia's signature floral complexity and vibrant fruit character.
At the high elevations of Bensa, these heirloom selections produce dense beans with exceptional clarity, sweetness, and aromatic intensity.
Process Story
Only fully ripe cherries are selected before delivery to Gatta Processing Station.
Upon arrival, the cherries are floated to remove lower-density fruit and ensure only the highest-quality cherries continue through processing.
The coffee is then dried whole on raised African beds for approximately 14–18 days. During drying, the cherries are regularly turned to promote even moisture loss and stable fermentation.
This slow natural process enhances sweetness, develops layered fruit complexity, and creates the rich berry-forward character that has become a hallmark of high-elevation Sidama naturals.
Why We Love This Coffee
Daye Bensa has earned international recognition for producing some of Ethiopia's most celebrated coffees.
The combination of extreme elevation, meticulous cherry selection, and careful natural processing creates a coffee that is both expressive and refined. Expect elegant florals, ripe stone fruits, vibrant berries, and the sweetness that has made Sidama one of the world's most admired coffee-growing regions.