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Description

Bensa Damo Washed SidamaNestled on the fertile slopes of the towering Shanta Golba mountain in the heart of Sidama, the Damo Station was founded with the goal of processing the highest quality lots from the area and improving the livelihoods of the local farmers. They do this by paying them 20 30% above average prices and offering farming support. Grown at 1860 2160masl, this year's lot contains a mix of the indigenous heirloom varieties 74110, 74112, and 74158, each

Drying begins in a small mechanical drier before sun-drying 15 days on a patio

Water supply to the factory depends on electrical pumps that transport water to reservoir tanks used during processing

rinsed completely

The process begins by harvesting cherries at peak ripeness

160 of which are planted with coffee

Fermented cherries then go to the drying beds for around 7-8 weeks until the moisture level drops to 10% and then stored in sealed plastic bags and rested for around 3 months

The beans undergo leachate recirculation to enhance extraction

And to quote the processing genius: "This is the closest experience you can have to tasting a coffee fruit straight from the tree in your cup

For the next phase

organic fertilisers

Norman Mukuru

at an elevation of 2150masl where she grows an heirloom cultivar known for its distinct and nuanced flavours

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