This stunning coffee comes to us from a privately owned enterprise in the famed Sidama region of Ethiopia. Daye Bensa was started by two brothers who own their own farm of the same name, as well as a milling operation where this coffee was processed. This lot consists entirely of coffee from growers in the nearby Hamasho village, located at a staggering 2200-2300 meters above sea level, and is easily one of the best Ethiopian coffees we have tasted this year. In the cup we taste crisp notes of apricot, tangerine, bergamot, honeydew, and lemon zest.
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