Daye Bensa Grade 2
Ethiopia
In 2006, brothers Asefa and Mulugeta Dukamo founded Daye Bensa, a coffee grower and exporter in Ethiopia. Daye Bensa exports coffee from its farm, in the Shantawene Village, as well as from “out-growers” (or smallholders) in three villages: Shantawene, Karamo and Bombe.
Daye Bensa owns 15 washing stations across three districts, and they handle all the coffee they export. Its two farms, in Kaffa and Sidamo, are Organic, Rainforest Alliance and C.A.F.E. practices certified.
Each year they host an “Out-Growers” Day. Nearly 1,000 farmers gather to celebrate their harvests and to receive second payments for their coffee cherry contributions. Daye Bensa additionally rewards the top three farmers from each of the three villages with certificates and premiums, recognizing them for consistently delivering high-quality cherries.
Going forward, Daye Benesa is hoping to work with more farmers, to particularly encourage women farmers and to work with Hawassa University, to help students perform research to improve coffee quality.
GRADING SYSTEM:
Washed coffees are labeled as “Grade 2” and Naturals as “Grade 3, 4 or 5”. Grade 1 can refer to both processes, provided that it meets the highest physical quality and cup score. The screen for export from Ethiopia is 14+
Region
Sidamo
Altitude
1,900–2,200 masl
Process
Washed
Variety
Heirloom
Grade
2
Q Score
85.25
Cup
Soft citric acidity, very high body, coating mouthfeel, rounded cup. Stone fruit dominant, lemon, hint of jasmine.
Rudy's Notes
"This is a very sweet and balanced blend component. It brings the expected floral and bergamot notes from an Ethiopian lot only with more body and a softer acidity that won't make your blend go sour."
Dominant Flavour
Secondary Flavour
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