Boon Sidama Natural Gr.1 

It all started with two coffee producer brothers, Assefa and Mulugeta Dukamo from the Bensa Sidama area. Now Daye Bensa Coffee is one of the major coffee exporting companies in Ethiopia exporting green coffee directly from its own farms and farms of affiliated farmers. We export various coffee from all coffee regions of different grades from conventional to specialty with more than 20 years in the coffee business.

This coffee is a community lot, sourced from smallholder farmers surrounding the Dadahe Daguche station and capturing the shared character of the local farming community. The term “Boon” means blessing, a timely gift that brings value and support when it is needed most. For local communities, coffee embodies that very idea: a blessing that sustains the livelihood and connects people through shared traditions. 

Dadahe Daguche station is located at elevations of 2,100-2,330 meters above sea level, where the towering altitude provides ideal conditions for coffee cultivation. These elevations were once considered too high for coffee production, but recent changes in temperature have made coffee farming possible in the area. 

By bringing together coffees from dedicated smallholder farmers around a single station, this Natural lot reflects the shared commitment to quality, sustainability and tradition. In the cup, expect a sweet profile with vibrant fruit notes. 

The Bensa zone in Sidama has been making the quality headlines the past few years. Bona is located in that same highland as the well-known Bombe region. Coffees from the Bona Zuria district stand out for their brightness and intensity. They tend to carry a unique profile that can hold its own against the famed locations in Yirgacheffe.  One theory to explain this quality status states that coffee cultivation in these highland regions took off only recently, with plantations dating back 10 years. The coffee trees are in their prime now and producing good yields with high quality coffee.  

The general picture for these broader regions shows harvest and quality following strong on and off cycles because of lacking agricultural practices. These younger plantations in the Bona area help bring back the glorious bright and floral cup quality that Ethiopia is so often associated with.

Many would say that the strength of Sidama coffees lies in the regions’ diversity of profiles. The many microclimates and varying soil types lead to striking differences from town to town. But across all Sidama coffees is a profound complexity that many attribute to the diversity of local landrace varieties. Varieties can differ from town to town and even farm to farm where each farmer may have more than one unique variety seldom or never found outside their plot. When all these different varieties are blended at the local cooperative, the resulting blend expresses the complexity of the plant genetics in the area.  

Farming methods in Sidama remain largely traditional. Sidama farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.  

In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Sidama typically use very few, if any, fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing. 

Farmers selectively handpick ripe cherries and deliver them to the station. Upon arrival, employees visually inspect the cherries, accepting only ripe, undamaged fruit. Selected cherries are then evenly spread on raised beds to dry. Throughout the drying process, workers turn the cherries frequently to ensure even drying. The coffee is also carefully monitored and any defective fruit is removed to prevent spoilage. It typically takes approximately 11 days for the cherries to dry completely, depending on the weather.  

Grades in Ethiopia depend on visual inspection for defects and on cup quality. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee, grades 3-9 are classified as commercial coffee. Grade 1 is free of cup faults and taints and has zero quakers.

The Sidama (sometimes referred to as Sidamo) region of Southern Ethiopia holds the distinction as one of the three trademarked coffee regions of Ethiopia. Alongside Harrar and Yirgacheffe, Sidama holds a Designation of Origin for coffee grown in the region. That's unsurprising when you consider the high altitudes of 1,550 to 2,200 meters above sea level, plentiful rainfall and fertile soil that makes the coffee grown in this region so remarkable. 

The Sidama region is named after the indigenous ethnic group, the Sidama, who call the region their home. On Sidama’s Eastern border lies the large regions of Arsi and Bale while to the West, Sidama is bordered by Gamogofa. 

Sidamo lies in the path of the Great Rift Valley and thanks to this, the countryside of Sidama is lush and green. There are several freshwater lakes that provide drinking and agricultural water and account for the densely populated nature of this region.

The Great Rift Valley spans from the northernmost tip of Ethiopia across Kenya and all the way to the southernmost region of Tanzania. It is home to some of the oldest-known fossils of humankind, which suggests its importance in the early development of humanity.

Sustainable Harvest® is a specialty coffee trader focusing primarily on bringing coffees to market that are sourced from smallholder farmer cooperatives in the supply chain such as indigenous communities, women groups and the next generation of coffee farmers.

Their sourcing model is built on transparency, traceability and direct relationships between quality-minded coff­ee roasters and best-in-class coffee producers. Sustainable Harvest® has an on-site presence at origin with staff­ in Mexico, Colombia, Guatemala, Costa Rica and Peru. Each office coordinates their supply including quality management, supplier relationships, source development, logistics, training and capacity building.