Sidama Buncho
Our seasonal coffees each come with their own story, which is part of what makes them so special. Here we take a closer look at the people behind this coffee.
THE MILL OWNER - ASEFA DUKAMO
Asefa Dukamo was introduced to coffee at a young age as his parents were cultivating coffee and other garden crops. In his teens, he began to supply neighboring coffee washing stations with cherries purchased from nearby relatives and villagers in addition to his own family’s farm. He realized that there were not many washing stations nearby, and he had to travel great distances to deliver his coffee. Thus began the idea to construct his own washing station to reduce the travel time for coffee producers in his region.
Today, his company Daye Bensa operates in six woredas: Bensa, Bura, Chabe, Hoko (Girja), Aroressa and Chire with 20 washing stations, five mills and three coffee farms.
THE FACTS
Varietals: JARC Selection 74158
Processing: Fully washed
Altitude: 2,260 to 3,260m
HARVESTING & PROCESSING
For processing, the journey begins with only the ripest cherries being selectively handpicked. Once collected, the cherries are delivered to the mill to be sorted based on density and quality. This process is carried out by submerging the cherries in tanks and removing the floating cherries prior to drying. After sorting, the cherries are then de-pulped with a Panagos eco-friendly machine and transferred into fermentation tanks for 24 hours. Once fermentation is complete, the coffee is rushed through tunnels and pushed with wooden tools to remove the mucilage. After the washing process is complete, the coffee is moved to traditional raised beds lined with mesh nets. The coffee rests here for roughly 12-15 days depending on temperature and humidity, rotation occurring every 30 minutes. Following this stage, the coffee is dried, and producers will generally travel via horseback or motorcycle 2-5kms to the dry mill. At the mill, the coffee is hulled via machine.
Social & Environmental Responsibility
Producers working with the Buncho Station face a number of obstacles when growing coffee. This includes a lack of access to electricity, water, telecommunication, and road access. In addition, producers in the region suffer from reduced exposure to knowledge on the best coffee farming practices which can directly impact yield and quality.
Fortunately, Daye Bensa has been working to combat these challenges, initiating their “Back to the Community” projects. So far, projects have included the building of roads to connect villages, installing electricity transformers and supplying producers with training in coffee plantation etiquette and better agricultural practices. Daye Bensa has numerous goals outlined for the coming years including an improvement on agricultural training and the construction of a Health Facility for producers and families. The impact the Dukamo family has on the region is significant due to the many farms they have been able to reach – educating youths about coffee production and connecting producers to global coffee markets.
sourcing coffee
Our Coffee Broker
For over ten years we have worked closely with Mercanta. They pay a fair price for coffee, empowering the growers they work with. Such is our faith in their commitment to supporting farmers that we now purchase 100% of our coffee through Mercanta.
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