6. Washed Sidama - Ethiopia

This 74158 varietal coffee is a testament to precision and craftsmanship. After pulping, the beans undergo a 48-hour fermentation, adjusted for weather conditions, and are then washed and dried on African raised beds to a perfect 11.5% moisture content. To ensure quality, drying is carefully managed during the hottest hours of the day.

Produced by the Dukamo brothers, Asefa and Mulugeta of Daye Bensa Coffee, this coffee reflects their mission to empower local farmers by opening access to global markets.

In the cup, expect rich stone fruit sweetness, a sticky texture, and a luxurious dark chocolate finish, complemented by a refreshing, zippy acidity for a truly unforgettable experience.

The Dukamo brothers, Asefa and Mulugeta, founded Daye Bensa Coffee with a bold vision: to connect the exceptional coffees of their family and neighboring farmers with the world. What began as a local supply operation has transformed into a global initiative, giving farmers access to international markets and ensuring they receive fair income for their work. By registering farmers as partners, Daye Bensa builds a foundation of trust and support, allowing communities to thrive sustainably.

At the heart of Daye Bensa is a commitment to ethical practices and unparalleled quality. Certified Organic, C.A.F.E Practices, UTZ, and Rainforest Alliance, they demonstrate that sustainability and excellence go hand in hand. Beyond coffee, they empower farmers, protect local ecosystems, and create opportunities that uplift entire communities.

Every cup of Daye Bensa coffee reflects this dedication—combining craftsmanship, care for the land, and a deep respect for the people behind the beans. It’s coffee with a purpose, bringing you closer to the producers who make it all possible.