Bensa Damo

Situated on the lush, fertile slopes of the majestic Shanta Golba mountain in the heart of Sidama, the Damo Station was established to process exceptional coffee lots and enhance the well-being of local farmers. They support this mission by offering 20–30% above-average prices and providing agricultural guidance.

Grown at elevations between 1860 and 2160 meters above sea level, this year's harvest features a blend of indigenous heirloom varieties—74110, 74112, and 74158—each adding its own character: wild fruit flavors, a syrupy mouthfeel, and floral aromas with vibrant citrus notes.

The coffee is cultivated organically, shaded by native trees in keeping with traditional farming methods. Only fully ripe red cherries are handpicked and meticulously sorted. Within hours of arriving at the station, the cherries are depulped and fermented in tanks for 48 to 72 hours. After fermentation, the beans are carefully washed and dried on raised African beds for 12 to 15 days, then rested for 45 days in a local warehouse before being milled and hand-sorted for quality.

Over the years, this region has earned a renowned reputation for producing exceptional coffees, including some of the world’s most coveted microlots. Its success is rooted in several key factors: high elevations reaching up to 2,200 meters, nutrient-rich soil, reliable and abundant rainfall, and deep-rooted local expertise. The unique flavor profiles are largely attributed to Ethiopia’s native heirloom varieties, which grow naturally in the region. These coffees are known for their distinctive and sophisticated taste—marked by bright citric acidity, notes of stone fruit, sweet chocolate undertones, and floral and herbal nuances like lavender, jasmine, bergamot, and hops.

While coffee has ancient roots in Ethiopia, the practice of cultivating it is relatively recent. If the legend of Kaldi and his goats holds any truth, he might have lived in the 8th or 9th century. By the late 9th century, it’s believed that coffee was already being grown in Ethiopia—though primarily as a food source, not as a drink. It wasn’t until much later that coffee became a major export, a shift driven more by the practice of gathering wild coffee than by structured agriculture. Even a century ago, coffee plantations were rare, mainly found in Harar, while in the southwest, coffee from the Kaffa region was still being foraged from the wild.