Daye Bensa

  • Processing station / farms

    Daye Bensa / Hamasho, Bombe, Rumudamo

  • Country

    Ethiopia

  • Region

    Addis Abeba / Bensa

  • Crop

    January - February

  • Cooperation

    Since 2022

Daye Bensa

This family business of the Dukamo brothers produces, in our opinion, the best natural coffees in Ethiopia

Daye Bensa
Daye Bensa
Daye Bensa
Daye Bensa
Daye Bensa
Daye Bensa
Daye Bensa
Daye Bensa
Daye Bensa

Dukamo Family

Daye Bensa is a family business, owned by brothers Asefa and Mulugeta Dukamo and currently run primarily by Asefa's son Kenean. The family owns 71 processing stations in different regions, a newly opened processing plant this year (2025), as well as two cafes in the capital, Addis Ababa.

Processing Plant

The Daye Bensa processing plant is located in Addis Ababa and is one of the largest in the country with its warehouse. The final processing of the beans before export takes place here. This includes shelling, cleaning, optical and manual sorting and packaging in Grainpro and jute bags. The actual container consolidation takes place at the port of Djibouti, where the bags of coffee are sent by truck or train.

Farms

Every year we try to buy from the same processing stations, Hamasho, Bombe and Rumudamo. These stations are located in the same Bensa region. They buy cherries from small-scale growers in the surrounding villages. Many do not bring in the cherries until later in the season because they ripen slowly at these altitudes. Thanks to the efforts of Daye Bensa and their agronomists, the local farmers are able to increase the quality of coffee and the yield on their farms. At the same time, as the main buyer of cherries in the region, and therefore the most important private company, Daye Bensa invests a lot of resources in infrastructure, education and healthcare.

Processing

For Daye Bensa coffees, we focus only on dry-processed microlots, the so-called "naturals". The dry-processing process at stations such as Hamasho, Bombe or Rumudamo is the same as everywhere else in Ethiopia. Freshly picked and delivered cherries from small producers around the station are first immersed in a tank of water to sort out cherries with lower density (i.e. unripe, future quakers). They are then moved to African beds, where they are dried until they reach approximately 12% moisture. During this time, they are constantly raked manually to make the drying as homogeneous as possible.

The main advantage of this process in Ethiopia, compared to other growing countries, is the large number of workers on the farm, who constantly take care of the coffee and select defective or unripe cherries during the drying process. The dried cherries are packed in Grain Pro plastic bags and taken to a processing plant in the capital, Addis Ababa.

Fun Fact

With coffee from Hamasho station, Daye Bense achieved 2nd place in the prestigious Cup of Excellence competition in 2022.

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Etiopie plná cuppingu, kultury a fascinujících zvyků
Etiopie plná cuppingu, kultury a fascinujících zvyků
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Ethiopia Hamasho

Ethiopia
405 Kč
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