ETHIOPIA NATURAL

Roast Level • Light
Berries • Floral • Chocolate

Producer: Daye Bensa
Origin: Damo, Sidamo
Producer: 500 Smallholder Farmers
Elevation: 1900 to 2100 meters
Varietals: Mixed Heirloom
Process: Natural

FARMERS

Damo is a highland coffee station located at an altitude of 1900 to 2100 meters above sea level, sourcing its coffee from the lush areas of Bombe, Faficho, Shantawene, Shantagenet, and Shantahalata. The station is named after the nearby kebele, Damo—a Sidamic word that refers to a type of bee known for producing exceptionally sweet honey (ጣዝማ ማር). Historically, the area was home to many of these honey-producing bees, which inspired the name. With a strong network of 500 dedicated coffee suppliers and farmers, Damo station plays a key role in the region’s specialty coffee production.

ROASTERS

We love roasting Ethiopia naturals! Our goal is to make the acidity and fruity berry flavors shine through clearly in the cup, so we keep it light but developed.

COFFEE LOVERS

This coffee is roasted light to highlight the fruity and floral aromatics and flavors. This is a coffee for the connoisseur, for someone who likes something with a wilder flair. You know the type, the type that likes the finer things of life, who sips on their wine and enjoys artisanal goods. Damo will really shine when ground fresh and brewed with care, using filtered water and clean brewing equipment. The flavors of this roast peak at 3-4 weeks off the roast date as the dense light roast has had time to degas.