Producer and Region

This coffee was produced by smallholder farmers delivering to the washing station in the Adola district, Ethiopia. Located at around 1,800 meters above sea level, Adola falls within Sidama, an area known for its structured acidity and yellow fruit character.
The station is operated by Daye Bensa, a company founded by brothers Assefa and Mulugeta Dukamo. Through their network of 19 washing stations and extensive farmer training programs, they work closely with over 1,400 producers to elevate cup quality and ensure traceability.

Cultivation and Processing

This fully washed lot is composed of Ethiopian heirloom varieties grown in a semi-forest system at 1,800 meters. Harvested manually between November and January, cherries are selectively picked and delivered daily to the station.
After flotation to remove less dense cherries, they are pulped and fermented underwater. The coffee is then washed in grading channels and spread on raised beds to dry under the sun. Careful sorting takes place during drying and again at the dry mill, where lots are kept separate and checked for uniformity.

Flavour

Expect an expressive cup with yellow stone fruits like apricot and peach, supported by clean florals and vibrant acidity. Its smooth texture and mild sweetness offer a classic Sidama profile with clarity and balance.