Bensa Damo (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.