Good comes back
Just like Malawo to our coffee roaster!
The coffee comes from Shantawene, in the Sidama region. Daye Bensa Farm’s 563 member farmers from the Shantawene and Gatta area Daye Bensa Farm sell their cherries to the Daye Bensa Washing Station – a very famous spot that knows what it’s doing!
As soon as the coffee arrives at the washing station, it is sorted in what looks like a large coffee tub. There, the density of the coffee is checked and whether the fruits are ripe enough – the bad ones float on the surface, and the delicious coffee dives under the water.
Coffee is processed as Honey, which is not super popular in Ethiopia, but Daye Bensa wants to keep up with global trends and decided to take a chance – it was worth it, she came out to lick her fingers!
The Honey process means that when the stone is extracted from the cherries, as much mucilage as possible is left on the beans. The seeds are then dried on African raised beds for 13-15 days and the coffee is turned every 15 minutes to ensure even drying.
A lot of work, but what a taste, we tell you – it was worth it!
Cheers!
