A honey-processed Ethiopia - this is quite rare! Daye Bensa has been producing stellar coffee since 1996 and their years of expertise show in this coffee. 12-15 days of drying in mucilage gives this coffee a bit more sweetness and body than is found in a washed Ethiopian: we taste strawberry lemonade, peach, white grape, rosé champagne, and flowers. It’s fabulous no matter which brew method is your go-to, including espresso! At Buncho Station, in Shantawene, Asefa Dukamo Korma manages the processing, doing washed, honey, natural, and anaerobic processes. Cherries are placed in water for sorting and removing floaters. Then they are de-pulped and dried on raised African beds, still with the mucilage around the beans. The coffee is constantly moved and rotated until the appropriate dryness level is reached, which takes 12-15 days depending on the weather.