Ethiopia | Sidama, Bensa, Bombe Village
An expressive Ethiopian lot named after the Faficho River, a vital source of life and energy for the Bombe community. Produced by Daye Bensa, this coffee showcases the vibrant fruit character and floral complexity that have made Bensa one of Ethiopia's most celebrated coffee regions.
Flavour Profile
Elderflower · Lychee · Mixed Berries
Bright floral aromatics lead into juicy lychee sweetness and vibrant berry notes, finishing with a silky texture and elegant sweetness.
 
Coffee Details
Origin: Bombe Village, Bensa, Sidama, Ethiopia
Producer: 626 Daye Bensa Member Farmers
Processing Station: Gatta Station
Station Owner: Asefa Dukamo Korma
Variety: 74110, 74112
Process: Natural 
Elevation: 2,100–2,150 MASL
Harvest: December – February
Climate: Sunny, Surrounded by Native Vegetation
Roast: Filter Roast
 
Origin Story
Faficho takes its name from the Faficho River, which flows through Bombe Village in the Bensa region of Sidama. Historically, the river has been an important source of power and water for the local community, making it a symbol of life and sustainability within the region.
Situated above 2,100 meters above sea level, Bombe is one of Ethiopia's highest coffee-growing areas. The cool climate and long cherry maturation period allow sugars and aromatic compounds to develop slowly, resulting in exceptional sweetness, complexity, and floral intensity.
 
Producer Story
This lot is produced by 626 smallholder farmers working with Daye Bensa Coffee, one of Ethiopia's most respected specialty coffee producers.
Led by Asefa Dukamo Korma, Daye Bensa has become internationally recognized for producing award-winning coffees from the Bensa region. Through quality-focused farming practices and advanced processing techniques, the company has helped elevate Sidama coffees onto the global specialty coffee stage.
The farmers contributing to this lot cultivate small coffee plots surrounded by native forests and indigenous vegetation, creating ideal conditions for slow cherry maturation and high-quality production.
 
Coffee Lineage
The varieties used in this lot are 74110 and 74112, selections originally developed by Ethiopia's Jimma Agricultural Research Center.
These cultivars were chosen for their disease resistance and exceptional cup quality, while still maintaining the floral and fruit-forward characteristics associated with Ethiopian heirloom coffees.
At elevations above 2,100 MASL, these varieties develop remarkable aromatic intensity, vibrant fruit expression, and elegant acidity.
 
Process Story
This coffee undergoes a carefully controlled Natural Carbonic Maceration process.
Freshly harvested cherries are hand-selected and placed into sealed fermentation tanks where carbon dioxide-rich conditions encourage a slow and controlled fermentation. This process enhances fruit complexity while preserving clarity and structure.
After fermentation, the cherries are transferred to raised African drying beds where they dry slowly under the Ethiopian sun. Careful turning and monitoring ensure even drying and flavour stability throughout the process.
The combination of high-altitude cultivation and carbonic maceration results in a cup with exceptional aromatic intensity, layered fruit character, and a refined sweetness.
 
Why We Love This Coffee
Faficho captures everything that makes modern Ethiopian coffees exciting.
Its combination of extreme elevation, award-winning producers, and advanced fermentation techniques creates a coffee that is intensely aromatic yet beautifully balanced.
Expect delicate elderflower florals, juicy lychee sweetness, and vibrant berry complexity wrapped in a silky, elegant cup.
Why Choose Faficho NAT?
✓ Grown above 2,100 MASL
✓ Produced by Daye Bensa
✓ Natural
✓ Floral and tropical fruit complexity
✓ Elegant Ethiopian sweetness
A vibrant expression of modern Ethiopian coffee innovation