Origin: Ethiopia Farm/Region: Shantawene Tasting Notes: Blueberry, Bergamot & Cooked Pineapple Producer: Various Small holders Varietal: Mixed Heirloom Processing: Natural Roast Profile: Espresso Recommended Recipe: 20g in/44g out Total Extraction time: 27-30 seconds About The 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” in three villages: Shantawene, Karamo and Bombe. This Shantawene coffee is named after the village, where the majority of the people, many of them women, work on the coffee farm. Daye Bensa is at 1,900–2,217 meters, and 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 that handle all the coffee they export.

Origin: Ethiopia Farm/Region: Shantawene Tasting Notes: Blueberry, Bergamot & Cooked Pineapple Producer: Various Small holders Varietal: Mixed Heirloom Processing: Natural Roast Profile: Espresso Recommended Recipe: 20g in/44g out Total Extraction time: 27-30 seconds About The 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” in three villages: Shantawene, Karamo and Bombe. This Shantawene coffee is named after the village, where the majority of the people, many of them women, work on the coffee farm. Daye Bensa is at 1,900–2,217 meters, and 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 that handle all the coffee they export.