Community is at the heart of the Daye Bensa business. They pay their farmers an above average fee for the coffee they deliver, award bonus payments based on cherry quality and volume and work closely with the village schools to increase pupil attendance and supply stationary.
Named after the Odaco tree, where the Shantawene people traditionally meet to resolve disputes, this lot was sourced from 563 Daye Bensa member farmers from the Shantawene area and Gatta Daye Bensa Farm.
As soon as the coffee is received by the Daye Bensa station, it is separated by the origin village (and kept separated for the entire processing time), floated and sorted for the ripest cherries, then transferred to African beds for drying. Each drying bed is assigned a single employee to rotate the cherries every 15 minutes for 13-15 days to ensure even drying and fermentation control.
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