This coffee comes from Assefa and Mulugeta Dukamo and their farm, Daye Bensa, in Mirada, in the Bensa zone in the Sidama region. The team hand-picks the ripest cherries and transports them to the washing station. There, they are floated for density and hand-sorted to remove any imperfections. The coffee is then depulped and fermented in parchment for 36-48 hours. Then, they are rinsed and dried for 12-15 days to 11% moisture. Once complete, dried parchment is conditioned in local warehouses before being transported to Daye Bensa's Addis Ababa dry milling facility, where it's cleaned, sorted, and prepped for export. The result is a sweet and juicy cup, with notes of fig, dried apricot, and cane sugar dancing around in the cup.