Daye Bensa

The Heirloom coffee is grown in the fertile Sidama region of Ethiopia at an altitude of 2200 to 2400 meters above sea level and comes from several small farms in various villages within the region. The harvested coffee is fermented in tanks at the Rumudamo station for 72 hours and then dried for 9 days, during which time the coffee beans are covered in strong sunlight to prevent cracking. You can expect a slightly floral, tea-like, fruity coffee, typical of the Ethiopian highlands.