Ethiopia: Durato Bombe G1, Sidamo

In Ethiopia’s Sidama region, Daye Bensa Coffee was founded in 2006 by Asefa Dukamo and his brother Mulugeta, building a processing network designed to move coffee efficiently while protecting quality at each stage. With multiple washing stations and dry mills, the group is able to handle cherry in a timely way—an important advantage during peak harvest when delays can flatten flavor. This Durato Bombe lot is collected from hundreds of small farmers connected to the village of Durato Bombe in the Bensa Woreda of the Sidama Zone, an area that shares its name with the mountain where the coffee is grown. Processed naturally, whole cherries are sun-dried—often up to about two weeks—allowing the fruit to shape sweetness and deepen complexity before the coffee is milled and prepared for export. Roasted to a medium level, this coffee is designed to balance clarity with richness, offering a profile that feels sweet and layered without becoming heavy. It’s a strong choice for customers who want Ethiopia’s natural-process character in a cup that remains composed, versatile, and consistently expressive across brew methods.