Producer and Region

This coffee comes from Bombe village in the Bensa district of Sidama, Ethiopia. Farms here sit between 2300 and 2400 meters above sea level. Cool nights and steady sun slow down ripening, which helps build sweetness and structure in the cherry.

The lot is prepared by Dukale Wakayo Dakola, known locally as Mr. Dukale. He was born in Bensa into a family of coffee producers. Coffee has always been part of his life. As a young man he traded sugarcane, later ran a small boutique, and slowly began collecting cherries from nearby villages.

In the late 1980s he opened his first processing station in Daye Bensa under the name Awraja and his Families. Awraja was his nickname, meaning zone. He earned it as a volleyball player representing the Bensa zone. The name stuck.

Farmers around Bombe deliver hand-picked cherries from small plots, often one to two hectares. Coffee grows alongside other crops, shaped by the local landscape and climate.

Cultivation and Processing

Only ripe cherries are selected. After sorting, they undergo anaerobic fermentation in sealed tanks. This slows the process down and builds intensity in a controlled way.

The cherries are then dried on raised beds for two to three weeks. They are turned regularly and covered during the hottest hours and at night. The high altitude supports even drying, which helps keep the cup clear and defined.

Cup Profile

Expect ripe fruits, a touch of citrus, and deep sweetness. The cup is expressive but focused. It has weight, clarity and a long, clean finish.