Ethiopia Micro-lot Anaerobic Natural

Meet the Producer

Daye Bensa Washing Station

Sidama Zone, Bensa (Shantawene), Ethiopia · Est. 2015

Daye Bensa is a privately owned washing station and experimental processing facility established in 2015 in the Shantawene village of Bensa, Sidama. Founder Ato Daye Derero operates an 8-hectare estate at 2,100-2,350 meters, where he has become one of Ethiopia's most innovative producers, pioneering anaerobic fermentation techniques that push the boundaries of flavor development. The anaerobic natural process involves sealing whole cherries in food-grade plastic tanks with one-way CO2 valves for 72-96 hours before traditional raised-bed drying. This controlled fermentation amplifies tropical fruit character while adding a distinctive champagne-like effervescence to the cup. Daye's lots regularly score above 90 points and have placed in national and international competitions. The estate employs 25 permanent staff and provides premium wages that are 3x the regional average.