This micro lot of specialty coffee grows in the famous Sidama region. In the village of Damo, in the Bensa district, Abayneh Yunnuna works hard overseeing the coffee processing at the Bensa site. He coordinates the entire team to process the coffees with detail and care. This is a washed coffee comprised of mixed heirloom varietals and grown between 1900 and 2200 MASL. The natural rivers in Ethiopia play a huge part in the ability to accomplish clean, washed coffees. Water is filtered and then stocked as a reserve to refresh the fermentation tanks a few times throughout the long fermentation process. This coffee produces a fruity, sweet and floral cup. We taste notes of strawberry, fresh peach and lavender.