ABOUT DAYE BENSA

Daye Bensa was founded in 2006 by brothers Assefa Dukamo and Manda Dukamo in the city of Daye, located in Ethiopia’s Sidama region. Starting as a small trading company, they began producing and exporting coffee in response to the rising market demand for high-quality Sidama coffee.

The company expanded significantly over the years, and in 2019 they established a state-of-the-art wet mill in Shantawene. They also built a dry mill in Daye City and operate the Ato Dukamo Washing Station, commonly referred to as the Ato Dukamo Station.

Under the leadership of Assefa Dukamo, Daye Bensa joined the GIZ Private Sector Development Project, the Rainforest Alliance (RFA), and the Fairtrade certification program, and it has continued to grow as a company with global recognition. A major turning point came in 2012 when Assefa Dukamo opened a new farm in Shantawene—rooted in the local community—and began producing coffee with a focus on sustainability.

Today, Daye Bensa works with over 2,000 smallholder farmers, and the number continues to grow. Their coffee, known for its quality and consistency, has earned a strong international reputation. In 1996, the company expanded into the export business and was officially incorporated as Daye Bensa Coffee Export PLC.

ABOUT RUMUDAMO STATION

Rumudamo Station is located in the Rumudamo area near the city of Bensa within the Sidama region. With an elevation of about 2,200 meters, this region is known for producing exceptional washed coffees. More than 746 farmers deliver coffee cherries to this station every year, and the station boasts a large processing capacity with 600 drying beds and 24 soaking tanks.

Rumudamo gained international recognition when a producer from the station placed third in the 2020 COE (Cup of Excellence) competition with a score of 90.04 points. In 2024, coffee produced here also received a high score in the Taste of Harvest (TOH) competition, achieving 2nd place among washed coffees.

The Center of Ethiopian Specialty Coffee

Gedeb is one of seven woredas (districts) belonging to the Gedeo Zone. With an elevation of around 1,800 to 2,200 meters, it sits quite high, and its subtropical climate provides ideal conditions for coffee cultivation. Coffee grown here typically has relatively small beans, taking about 2–3 months to mature, and is known for its unique sweetness. Because of its excellent environmental conditions and the community of skilled growers who gather here, Gedeb is famous for producing some of Ethiopia’s best coffee. This is why it is often called the heart of Ethiopian specialty coffee.

About 12 km from the town of Gedeb lies Wurka–Sakaro. In the Gedeo language, Wurka means “gold,” and Sakaro refers to a large tree found in the Gedeb region. Wurka–Sakaro plays a very important role in coffee production. Coffee is cultivated across a total area of about 680 hectares, and many washing stations, including ours, are located here.

Among the three washing stations, the only privately owned one—Wuri Washing Station—is known for pursuing diverse processing methods. Last year, for example, Wuri attempted Ethiopia’s first-ever anaerobic fermentation processing, which generated considerable buzz in the 2016 WBC (World Barista Championship) community.

We use the phrase “high altitude” with confidence when speaking of Gedeo. In fact, after spending significant time in the region, we came to understand firsthand why the local people take such pride in their high elevations. It also gave us insight into how coffee production in Ethiopia might evolve in the future.