Elias is part of a younger generation of the Dukamo family. In Addis he’s responsible for marketing, at the field, he helped coordinating the whole experimental process. Project manager, tour guide, driver, Eliyas enthusiasm about coffee and experimentation kept everyone’s spirits high during our many days of hard work together.
Producer 563 Smallholders of Daye Bensa Coffee | Daye Bensa is a particularly “Community” oriented business delivering additional bonus payment to the farmers based on the volume they contribute to the Micro-lots and they reward consistency year in year out.
Region Odako Kebele, Sidama | Odaco is a popular tree name in shentawene, Bensa. The Odako tree is where the SHANTAWENE community meets under the tree to resolve the conflicts in the area. There is a similar tradition in other parts of Ethiopia as well for example (in the Oromo, known locally known as ” oda “. )
Altitude 2,000-2,200 masl
Process Anaerobic Natural | Daye Bensa micro-lots are a limited production, this approach help them to focus on the quality of the beans. As soon as the coffee is received it gets sorted by floating and picking out the ripe cherries. Then dry it on african beds in sleeping bags high in the mountains to avoid negative weather effects and to speed up uniformal fermentation process for 16 days; one person is assigned per each individual bed to rotate the cherries every 15 minutes to ensure uniformity of drying.
Unique process: instead spreading evenly cherries while drying, they put them into large hill piles. The pile gets bigger with every new day and put away into plastic bins in the night.
Descriptors: exotic profile | tropical fruits | liquors