Spring Forward / Ethiopia

About the Coffee

Daye Bensa was founded in 1996 by natives of the Bensa district in Sidama, Ethiopia. What started as a local entrepreneurial effort has grown into one of the leading coffee operations in the region, with two estates and more than 15 washing stations across eastern Sidama. The Buncho Washing Station draws from 940 smallholder farmers in Shantawene village, sitting at around 2,500 meters above sea level.

Farmers in Shantawene grow coffee on small, diversified plots alongside crops like sugarcane and ensete, a staple plant used to make kocho, a traditional flatbread. The coffee itself is the JARC 74158 variety, developed by Ethiopia's Jimma Agricultural Research Centre from seeds collected in 1974 and officially released in 1979. After harvest, cherries are floated and hand-sorted to remove defects before depulping. The coffee then ferments slowly for 36 to 48 hours in cool conditions, which helps develop clean, even flavor, before drying for 12 to 15 days. Finished parchment is transported to Addis Ababa for milling and export.

The elevation range of 2,260 to 2,360 meters, combined with Bensa's heirloom varieties, gives this region its reputation for bright, expressive washed coffees. Sidama has long been one of Ethiopia's most recognized coffee-growing zones, and farms at this altitude tend to develop complexity slowly due to cooler temperatures and longer cherry maturation.

About Rosso

Rosso has been roasting coffee in Calgary for over 16 years. Their sourcing approach centers on direct relationships with producers and a close attention to where and how coffee is grown, which is reflected in lots like this one from Daye Bensa, sourced from a specific village and washing station rather than a broad regional blend.