Berries, softly floral, bright. Ideal for pour over, drip and French press. Whole Bean Roast level: Light Region: Sidamo, Shantawene Altitude: 1900m - 2300m Process: Natural Variety: Typica Farm/Producer: Daye Bensa The Bensa district is situated within the renowned coffee-producing region of Sidama in Ethiopia. This area is celebrated for its high-quality coffee beans, which are sought after by specialty coffee enthusiasts worldwide. Bensa is characterized by its ideal coffee- growing conditions, including high altitudes, fertile soil, and suitable climate, all of which contribute to the exceptional flavor profile of its coffee. 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. Ethiopia Shantawene is named after the village where the majority of the people who work on the farm, many of them women, are from. Daye Bensa stretches between 1,900 and 2,217 meters. The delivered cherry from comes from out-growers’ farms higher up the mountain, between 2,000 and 2,400 meters. Daye Bensa owns 15 washing stations across three districts, and they handle all the coffee they export. Its two farms, in Kaffa and Sidama, are Organic, UTZ, Rainforest Alliance and C.A.F.E. practices certified. 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 Many indigenous coffee varieties still thrive on Ethiopia’s coffee farms. Coffee is typically intercropped with maize, barley, wheat, beans, and other crops that sustain the farmers' families.