Daye Bensa was established as a producer in 1996 and has persevered through many challenges regarding coffee growing and exporting in the Sidama region. He actively works with various community outgrowers that bring their cherries to a central washing station such as Keramo.
The altitude of the Keramo site helps produce higher-density seeds. This lot is handpicked at peak ripeness and then floated to remove any defects. It is then de-pulped on the day of harvest and fermented in water for 36-72 hours before drying on closely monitored raised beds.
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