Coffees from Ethiopia are consistently some of our favorite year after year. Ethiopian coffee has the benefit of extremely high elevations, fertile soil and varietals that are well adapted to the climate. When combined with careful sorting and processing the results in the cup can be pure magic. This coffee is a prime example and stood out to us for its big ripe fruit notes of strawberry and red grape with candy-like sweetness and juicy body.

Producer Info

Daniso Horsa is a coffee producer in the picturesque Damo area of Shantawene, nestled within the Bensa district of Sidama. In this area, many people belong to the Shantawene Kebena group, with local languages Sidaamu and Amharic. A journey to Damo through the lush countryside treats you to a mesmerizing landscape, where trees blur past, casting alternating patterns of sunlight and shadow. The earth beneath hardens into ruts of vivid red mud, while scenes of community life unfold, with the sound of laughter and the clack of ping pong balls filling the air under the shade of acacia trees, mingling with the aroma of roasting goat and berberi spices.

While the idyllic setting may romanticize coffee farming, the reality is far from easy. Growing, picking, and processing coffee is demanding work that unfolds over long days under the sun and in the rain. It begins with nurturing the trees and patiently awaiting the transformation of delicate white coffee blossoms into vibrant red berries. Once ripe, the labor-intensive task of hand-picking only the ripest cherries commences, requiring meticulous attention to detail and frequent revisits to the trees.

Additionally, Daniso operates a second farmsite in the Faficho area of Bombe Kebele, further contributing to the coffee production in the Bensa zone. Producers in the Bombe region reside in the elevated and verdant valley of Bombe mountain, surrounded by breathtaking scenery. The coffees from Bombe consistently impress with their density and rich flavor profiles. They tend to feature heavy concentrations of smaller screen sizes, primarily 14 and 15, which distinguishes them from the lots from Shantawene and Keramo.

Additionally, there is a slightly higher proportion of the Mikicho variety in Bombe coffees, identifiable by its larger cherries with distinctive wavy leaves and elongated, canoe-shaped seeds. Mikicho is closely related to the renowned Gesha variety, and the Bombe lots are renowned for their lush tropical fruit notes and delicate floral undertones, which are prominent in every cup.

Images and producer information courtesy of the importer - Primavera Coffee