Bensa Keramo (Natural) - Ethiopia

Description

Apricot. Honeycomb. Lime. Country: Ethiopia Region: Keramo Kebele, Bensa Woreda, Sidamo Elevation: 2,000 - 2,300 masl Varieties: 74158 Processing: Natural Sourced Through: CobeansANZ --- ABOUT DAYE BENSA Daye Bensa was founded in 2006 by brothers Assefa Dukamo and Manda Dukamo in the city of Daye, located in Ethiopia’s Sidama region. Starting as a small trading company, they began producing and exporting coffee in response to the rising market demand for high-quality Sidama coffee. The company expanded significantly over the years, and in 2019 they established a state-of-the-art wet mill in Shantawene. They also built a dry mill in Daye City and operate the Ato Dukamo Washing Station, commonly referred to as the Ato Dukamo Station. Under the leadership of Assefa Dukamo, Daye Bensa joined the GIZ Private Sector Development Project, the Rainforest Alliance (RFA), and the Fairtrade certification program, and it has continued to grow as a company with global recognition. A major turning point came in 2012 when Assefa Dukamo opened a new farm in Shantawene—rooted in the local community—and began producing coffee with a focus on sustainability. Today, Daye Bensa works with over 2,000 smallholder farmers, and the number continues to grow. Their coffee, known for its quality and consistency, has earned a strong international reputation. In 1996, the company expanded into the export business and was officially incorporated as Daye Bensa Coffee Export PLC. ABOUT KERAMO STATION Keramo Station is located in the Sidamo region of Ethiopia at a relatively high elevation, and its name comes from the well-known village of Keramo nearby. The station purchases coffee cherries harvested by approximately 381 smallholder farmers in and around Keramo, Sidamo. The area is famous for its fertile soil and climate. Farmers in Keramo are known for growing only fully ripe cherries, and in 2020, the station received the Cup of Excellence (CoE) award, further demonstrating the outstanding quality of the coffee produced there. Coffee processed at this station is characterized by small bean size, bright acidity, and vibrant fruit flavors, making it highly regarded for showcasing the unique qualities of Ethiopian coffee. ---