Daye Bensa

Daye Bensa Coffee was established in 1996 by brothers Asefa Dukamo Korma and Mulugeta Dukamo, originating in the Bensa district of Ethiopia’s Sidama region. What began as a local operation focused on coffee production and supply has evolved into one of Ethiopia’s most significant specialty coffee exporters. The company is defined by its vertically integrated model, which allows them to manage the entire supply chain, from the cultivation of coffee on their own farms to the processing, quality control, and international export of the final product.

The company’s footprint in the Sidama region is extensive, fundamentally altering the local coffee landscape. Today, Daye Bensa manages numerous washing stations and dry mills across the Bensa, Aroresa, and Chire districts. Their operations are deeply rooted in the community, as they work not only with their own company-owned farms but also with thousands of smallholder 'out-growers' in villages such as Shantawene, Karamo, and Bombe. This collaborative approach ensures that the company can maintain rigorous quality standards while supporting the livelihoods of local farmers.

One of the most notable sites under their management is the Shantawene farm, located in the heart of the Bensa district. This farm gained international acclaim when it secured 7th place in the 2020 Ethiopia Cup of Excellence, scoring 89.21 points. This achievement highlighted the exceptional quality of the 74158 variety grown at high altitudes, typically ranging between 1,900 and 2,400 meters above sea level. The Shantawene farm is particularly recognized for its social impact, as it employs a large workforce primarily composed of women from the local village.

Daye Bensa is known for its versatility in processing methods, utilizing both natural and washed techniques to highlight the distinct characteristics of Ethiopian heirloom varieties. At stations like Abore and Rumudamo, the company employs precise fermentation protocols—sometimes lasting up to 72 hours—followed by careful drying on raised beds. These methods are designed to enhance the complex, floral, and fruity flavor profiles that are characteristic of high-altitude Sidama coffees, often resulting in notes of strawberry, citrus, and tea-like clarity.

Beyond their competition success, Daye Bensa has been a consistent presence in the specialty coffee sector, frequently appearing in prestigious forums like the Good Food Awards. Their commitment to quality and sustainability has made them a preferred partner for roasters worldwide who seek traceable, high-quality Ethiopian green coffee. By maintaining organic certifications and investing in infrastructure, the company ensures that their coffee remains competitive in the global specialty market.

The story of Daye Bensa is one of growth and community integration. By bridging the gap between remote highland farms and international buyers, the Dukamo brothers have created a model that emphasizes both the heritage of Ethiopian coffee and the necessity of modern, transparent supply chains. Their work continues to influence how specialty coffee is sourced from the Sidama region, ensuring that the unique terroir of the Bensa district is represented in cups around the world.