Bombe is a small community in the Sidamo region, Bensa district, known for its excellent specialty coffee production. Farmers here grow varieties developed by the Jimmah Agricultural Research Centre (JARC). They have names such as 74110 and 74158. These Ethiopian coffee varieties most often take the highest positions in the Cup of Excellence competition. They are also known for their resistance to coffee berry disease and other challenges.

The village of Shantawene is located between a village and a mountain with the same name – Bombe. Coffee here is grown in a cooperative of about 1,500 farmers who cultivate trees around the mountain.

Daye Bensa is a coffee exporting company founded by two brothers, Assefa and Mulugeta Dukamo, in 2006. Their approach, in addition to the unique flavor and aroma, gives coffee greater stability and makes it possible to approach its production with higher precision and more scientific evaluation methods.

Shantawene is one of the company’s 15 processing stations. Coffee here is usually processed using the washed method, but this lot is unusual. Carbonic anaerobic maceration of the cherries is a method borrowed from the wine industry. Coffee fermented in a carbon dioxide-rich environment develops new, very bright flavor notes and adds incredible sweetness to the beverage. Enjoy coffee with rich genetics and an extraordinary approach to processing.