Candy Bomb - Ethiopia (Daye Bensa)

Daye Bensa Coffee is the 2022 2nd Place Winner of the Ethiopia Cup of Excellence.

Coffee produced by Daye Bensa are of Ethiopia's Top 5 Coffee when talking about quality. They supply 7,500 tons annually to 25 countries. Unlike others, they produce their own coffee on this massive scale and operate a relationship-based model with farmers, buyers, and other producers, allowing them to directly influence and improve their coffee's quality.

Brothers Asefa and Mulugeta Dukamo started the company with one small office and a single washing station, and the vision to uplift the lives of coffee farming families in their hometown, Daye Bensa, Sidama. While the natural environment at altitudes exceeding 2000 masl was conducive to growing high-quality coffee, enabling infrastructure to progress and market that did not exist to thrive.
Together with his brother Mulugeta Dukamo, he would find a way to set up wet and dry mills at strategic locations and, not long after, their own exporting company. Now they have 71 washing stations, 11 dry mills, and three farms, with work in progress to expand to neighboring areas Guji, Bale, and West Arsi.

The majestic Bombe Village situated among mountains at 2230 Meters Above Sea Level (MASL) is home to a community of nearly 700 coffee farmers who share a profound connection because of their dedication to perpetuating their heritage of cultivating excellent coffees and the determination to overcome adversity to realize their family's aspirations through coffee. Across ancestral lines, these farmers whose families include a remarkable number of children, have committedly toiled to hone their craft. They are driven by their desire to
sufficiently provide for their children and pave the way for future generations to continually enjoy an improved quality of life.

‘Ethiopian heirloom’ is the general term commonly used to identify coffee originating from Ethiopia. It covers two classifications: Jimma Agricultural Research Center (JARC) varieties and regional landrace varieties. JARC varieties were developed and released to improve the productivity and livelihood of smallholder coffee farmers and boost the country's coffee industry. 
They are promoted and bred because of their good quality when grown at the recommended elevations, resistance to or tolerance of adverse elements, and adaptability to diverse environments. There are 40+ JARC varieties comprised mostly of pure line selections and a handful of hybrids. Regional landraces, meanwhile, are varieties that propagate in the wild, without regulated interventions.

This Bombe Village 72 Hour Anaerobic crop (Varieties #74110 & #74112), which are two JARC varieties that have been produced many times over the years. Their combined flavor potential is what sets them apart amongst bombe village's distinctive outstanding crops. It has a very distinct sweetness that's on another level, definitely on the top of our list of sweet crops hands down. It showcases a very fragrant quality, worthy of the 90+ cupping score, including a complex profile that hits similarly to a sweet cotton candy fragrance. Following it's profile development a couple of days later, strong notes of clementine emerge, which only adds to the complex strawberry-like sweetness we first encountered a couple of days off roast. One could also taste some juicy Apricot and Lychee acidity in the cup, coupled with a whiff of mango aroma. These blast of aromatics only complements its clean cup taste, making up a coffee you'll be sure to crave & experiment brewing time after time. 

Crop Information:

• Origin: Ethiopia, Daye Bensa - Bombe Village
• Producer: Asefa Dukamo
• Processing Method: 72 Hours Anaerobic
• Fragrance: Cotton Candy, Strawberry, Clementine
• Flavor: Apricot, Mango, Candy, Clean Cup
• Acidity: Medium
• Roast Level: Light
• Cupping Score: 90+ points 

Recommended Brew Recipes:

• Filter (V60):
  • Ratio: 1:17 (Coffee:Water)
  • Dose: 19g
  • Water: 325ml (g) 
  • Total Brew Time: 2:30 - 3 Minutes
  • Grind Size: Medium Corse
  • Water Temp: 90 - 93 degrees (Taste)
  • Method: 4 Pours total (including bloom)
    • Bloom: Add 55g of water and wait for 35 seconds before second pour.
    • Second pour: At 35 Sec, add up to 120g (Spiral Pour).
    • Third Pour: At 1:10 min, add water up to 250g (Slow Spiral). 
    • Fourth Pour: Before bed dries, add up to 325g (Center Pour).
    • After you finish Pouring, swirl the dripper gently once or twice to settle the bed.
    • When the extraction is done, pour & enjoy!