Coffee with their own name


Dukamo Family

Farm size | Ha production

10 ha | 10 ha

Key descriptor

Red grape


Ethiopia | Sidama | Bensa

Type of soil


SCA Score

90.5 points


Daye Bensa – Shantawene

Picking method

Selective manual

Harvest months

November to December


2,120-2,210 masl




Vacuum box 5kg

The experimental process

Anaerobic Natural Sleeping Bag

Yonathan Dukamos coffee is a coffee with a vinous cup profile, its key descriptor is red grape, it has a medium-full intensity body and is silky. The type of process used for the Yonathan Dukamo batch is natural with an anaerobic fermentation, specifically the experimentation of this coffee is called ‘Anaerobic Natural Sleeping Bag’, a process in which the cherries ferment in an anaerobic bag . in a closed tank, the impact of oxygen strengthens the creation of lactic acids and alcohols. The cherries are then dried using the Sleeping Bag technique, in which dark plastic and different processes are used to increase fermentation and maintain the density of the bean, providing fruity and vinous notes to the coffee.


Its history

This batch of coffee is named after one of the Dukamo family members, Yonathan. The is the seventh child born to the family and lives in Ethiopia. and goes to Gibson School, where he is about to start fifth grade, Yonathan is cool and aspires to be a doctor when he grows up. Yonathan’s batch is an experimental process already repeated for us, last year he paid tribute to Atiklet Dejene.


Dukamo Family

Daye Bensa Farm - Shantawene

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 años, they 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 Beneficio húmedo is where our lots are sourced from. The farm and the mill are located in the coffee-growing region of Sidama, 10 km from the city of Daye in Ethiopia, amidst natural forests and native trees more than 200 años 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.



The coffee growing region of Sidama has 19 coffee growing districts home to 3.2 million inhabitants and covering an area of 12,000 km, these districts are home to more than 90,000 families cultivating approximately 8,000 hectares of Arabica coffee of the 74158, 74110 and 74112 varietals, Sidama ranks 1st as the country’s coffee growing region with a production of 22.05% of the country’s total production.




Surface area 1,10 km².

112, 08 million inhabitants

12-13 coffee regions

525.000 hectares with coffee


Surface area 12,000 km².

3,2 million inhabitants

30 coffee makers

8.000 hectares with coffee