Ethiopia - Duwancho

From the lush highlands of Bombe Village, near Daye Bensa’s Gatta Farm, Duwancho showcases the distinct terroir of Sidama Bensa. Grown at 1,920–2,020 metres, the cool climate slows cherry maturation, enhancing bean density, sweetness, and flavour. Hand-picked at peak ripeness, cherries are floated to remove underripes and dried on raised African beds for 14–18 days. Once dried, they’re hulled locally, then transported to Addis Ababa for final sorting and grading—ensuring quality at every step. The result is a vibrant, clean, and naturally sweet coffee with notes of blueberry, juicy lychee, and bright lemongrass—layered, expressive, and true to Sidama Bensa.