Tool developed by Mare Terra Coffee
Sugars, Red fruits / Berries, Caramels, Citric, Floral, Tropical fruits, Stone fruits, Herbal, and Raisins
Apricot, Light brown caramel, Red plum, Mango, Honey, Blackberry, Grapefruit, Green tea, and Violet
· Cherries received
· Sorting by ripeness
· Removal of mucilage
· Extended aerobic fermentation between 120 and 143 hours
· Outdoor drying
The story of this family began with two coffee producing brothers, Asefa and Mulugeta Dukamo, from the Bensa-Sidama area. The brothers helped their parents and neighbors with the cultivation of coffee and were determined to work in coffee growing to show the potential of their country’s and region’s coffees. Today after more than 15 years, have developed a company that is still family-owned and occupies a very important place in the production, harvesting and export of Sidama Coffee. The Dukamo Family currently manages 3 farms, 42 washing stations, 6 dry mills and has more than 2,500 farmers who follow good coffee growing practices ensuring sustainability and traceability. The Daye Bensa farm and the Shantawene Washing station is where our lots are sourced from. The farm and the mill are located in the coffee region of Sidama, 10 km from the city of Daye in Ethiopia, in the middle of natural forests and native trees more than 200 years old. The coffees grow under the native shade of the trees on the farm and at an altitude between 2,100 and 2,210 meters above sea level. The work on the farms is mostly done by local residents, and supervised by members of the Dukamo family who have inherited the same passion for coffee growing as their parents and have been trained to join the family business.
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