Peachberry - 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.

Hamasho Village is comprised of Hundreds of smallholder farmers in the Bombe Mountains of Sidama Bensa, where the craft of coffee cultivation is built on generations of endurance and experience. Since they traditionally drink their own coffee, they have an instinct for what high-quality tastes like. The name Hamasho is Sidamic for snake, a cultural symbol of strength that also holds spiritual significance.
With the efforts of Daye Bensa Coffee to enhance this knowledge, Hamasho Village farmers are able to maintain and even raise their crops’ quality and commercial viability. Every 50-100 partner farmers regularly receive information about healthy cultivation practices from a dedicated contact.

‘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  Hamasho Village Natural crop #74158 is a JARC variety whose flavor potential is well known. Surprising with notes resembling the Panama Geisha's floral aromatics with fresh tropical and stone fruit qualities, and has consistently carried signatures of jasmine and lychee notes, while introducing some delicious variability throughout each year. This year's crop comprises of a very sweet and clean cup, a joy to be brewed as filter. You'll find harmonious fruity aromatic scents of Peach, Blueberry, Lychee, hints of Strawberry and white florals once ground. Followed by a peachy stone fruit balanced aroma once wet, coupled with a beautiful blueberry sweetness and acidity, and a well balanced complexity of a high quality clean natural Ethiopian cup. 

Crop Information:

• Origin: Ethiopia, Sidama Bensa - Hamasho Village
• Producer: Asefa Dukamo
• Processing Method: Natural
• Fragrance: Peach, Blueberry, Lychee, Hint of Strawberry & White Florals
• Flavor: Stone Fruit, Peach, Blueberry, Floral
• Acidity: Medium-Low
• Roast Level: Light Medium
• Cupping Score: 89 points 

Recommended Brew Recipes:

• Filter (V60):
  • Ratio: 1:15.5 (Coffee:Water)
  • Dose: 19g
  • Water: 295ml (g) 
  • Total Brew Time: 2:30 - 2:45 Minutes
  • Grind Size: Medium Corse
  • Water Temp: 90 degrees
  • 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 220g (Slow Spiral). 
    • Fourth Pour: Before bed dries, add up to 295g (Center Pour).
    • After you finish Pouring, swirl the dripper gently once or twice to settle the bed.
    • When the extraction is done, pour & enjoy!