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Bensa Damo (washed)

Bensa Damo (washed)

£11.50
£11.50
Sale Sold out
Tastes of Nectarine, black tea, watermelon
medium roast
Heirloom

Damo Station, located on Ethiopia's Shanta Golba mountain in Sidamo, processes high-quality coffee and supports local Sidama farmers by paying 20-30% above average for their cherries. Employing over 100 people seasonally and producing 4-5 tonnes of green coffee, the station focuses on sustainable practices and community development, including education and infrastructure improvements, despite challenges like climate change. Tasting notes of nectarine, black tea and watermelon.

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The overview

Countries of origin Ethiopia
Producer Bensa Damo
Altitude 1860 - 2160m
Varietal Heirloom
Process Washed

The coffee

Situated on the slopes of Shanta Golba mountain in Ethiopia's Sidamo region, the Damo Station is dedicated to processing high-quality coffee while supporting the local Sidama farmers. By paying 20-30% above the average price, the station ensures a fair income for the farmers' premium coffee cherries, significantly benefiting over 100 people employed during the peak season. This season's yield from Damo village and its surroundings, located at an elevation of 1860-2160 metres, amounted to 4-5 tonnes of green coffee. This lot, named after the village, showcases indigenous heirloom varieties known for their distinct flavours.

Organically grown under the shade of native trees, the coffee benefits from traditional cultivation practices including selective handpicking of ripe cherries. The processing involves depulping, fermentation for 48-72 hours, and drying on raised beds, followed by a resting period of 45 days before milling and sorting for export.

Beyond coffee production, the Damo Station contributes to community development by building rural schools, providing processing education, and distributing coffee seedlings. Despite facing challenges like climate change and supply chain issues, the station plans to expand its operations and diversify its agriculture. The Damo Station exemplifies the sustainable production of specialty coffee in Ethiopia, showcasing the unique flavours and stories of the region's terroir.



 

Why we love it

Calum
Coffee Roaster

Ethiopian coffees is one of my favourites to drink; full of floral notes and sweetness.

Calum's Brew Guide

Espresso
In: 18g
Out: 31-33g
Time: 24-26s
V60
In: 18g
Water: 305g
Ratio: 1:17

This coffee also makes for a delicious cold brew!

Ethiopia coffee

Ethiopia’s long coffee history predates written records. Arabica plants are native to Ethiopia, and many of the Arabica varieties now cultivated worldwide have their genetic roots in wild coffee growing in Ethiopian forests. With such easy access to wild-growing coffee, it is undoubtable that early people in Ethiopia consumed coffee for centuries before it became the global beverage that it is today.

The long tradition of coffee in Ethiopia has continued into the modern day. Coffee drinking is widespread in both social and cultural contexts and has a place at a wide range of social events. Nearly half of all coffee produced in the country is consumed on the domestic market. That’s no small feat for a country that produces some 860 million pounds of green coffee beans annually.  

Coffee also provides the main income for up to 25% of the population. More than 15 million people grow coffee as their major cash crop. The Ethiopian government also depends on coffee to generate between 25 and 35% of total annual export earnings.

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