Wasa Sidama Honey 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.

Located in Bursa Wereda at elevations of 2,100–2,300 meters above sea level, Wasa works with local farmers who cultivate coffee using traditional methods and maintain a deep connection to their land. That close relationship is reflected in every cup, with each lot carefully processed to preserve the depth and character of the cherries delivered to the station. 

Just as Wasa nourishes the body, the coffee from this area is known for its satisfying profile. This Honey lot is no exception, expect a sweet, sugary cup balanced by bright lemony citrus.  

Many would say that the strength of Sidama coffee 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.   

Situated at an elevation of 2,100-2,300 meters above sea level, smallholder farmers in the region benefit from cool temperature and fertile volcanic soils. Farming methods in Sidama remain largely traditional. Farmers in the region typically intercrop their coffee plants with false bananas and other food crops. This method is common among smallholders because it maximises 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. 

Smallholder farmers selectively handpick ripe cherries and deliver them to the station. Upon arrival, fresh cherries are sorted to ensure optimal quality. Selected cherries are pulped and evenly spread on raised beds to dry. The dyring process is carefully timed to achieve a balanced cup profile. Throughout this stage, workers regularly rake and visually inspect the cherries to promote even drying. It typically takes 12-13 days for the cherries to dry, 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.