Washed. Soaked for 36 hours, with water changed every 8 hours. Dried on raised beds with covered pyramoidal during peak sun.
2100 meters above sea level.
Variety: Primarily Sidamo 74158, with other mixed varieties
Coffees from Ethiopia are prone to standing out in a crowd. They differ from Latin American coffees, often immensely. Even from other African coffees, they tend to be distinctly... well, Ethiopian. In this case, however, Daye Bensa is a little harder to pin down. It has a little more of a rounded sweetness to it, which is a characteristic often times more reminiscent of a Latin American coffee when it's at its peak. Daye Bensa is sweet, beautiful, and very drinkable.