Daye Bensa Coffee was founded in 1996 by two brothers from the Bensa region. Currently led by third-generation owner Kenean Dukamo, Daye Bensa Coffee continues to evolve as one of Sidama's top coffee producers. As a regular participant in the Cup of Excellence every year, its quality is highly recognized internationally.
The anaerobic process usually involves anaerobic fermentation for 48 to 72 hours, but these beans undergo anaerobic fermentation for a longer period of 120 hours, resulting in complex flavors such as a strong fermented taste and ripe fruit.
