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Description

Daye Bensa Odaco NaturalCommunity 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

Drying is paused at 18% moisture

a single farmer may contribute to several different micro-lots

The naturals take 24-27 days to dry on the African (raised) beds

The dry fermentation involves letting the coffee rest in climate controlled fermentation tanks after depulping

where the rock is still turning to soil

To achieve the desired fruity flavour profile

El Arcángel (named after an unusually large and majestic tree that sits at the highest point of the farm

The team at El Paraíso tend to follow a certain initial harvesting processing pattern:

using redworms

so the machines and drying tables are kept in pristine condition

using the pulp from coffee processing and other waste from nearby mills

The Coffee Gardens was established in 2017 with the goal of ethically producing specialty coffee