Producer - Malawo Smallholders
Origin - Ethiopia
Process - Washed
Varietal - 74158
Altitude - 1920 -2330 MASL
Flavour Notes - Jasmine, Candied Orange, Lemonade
roast level: Ultra Light
FARM
This lot originates from smallholder plots surrounding the village of Malawo, located in the Arbegona district of Ethiopia’s Sidama Region, an area renowned for producing distinctive, high-quality coffees.
Coffee is the primary cash crop for many farming families in Arbegona, providing an important source of income for local communities. Alongside coffee, farmers cultivate a variety of other crops, including sugar cane, enset (often referred to as false banana), spices and vegetables. The region’s cool temperatures, abundant rainfall and lush vegetation create favourable conditions for coffee cultivation. These environmental factors encourage the cherries to ripen slowly, allowing the beans to develop greater density, pronounced sweetness and a complex aromatic profile.
Daye Bensa is a family-owned coffee producer and exporter established by brothers Assefa and Mulugeta Dukamo. With more than two decades of experience in the coffee industry, the company works closely with smallholder farmers through an extensive network of washing stations spanning Ethiopia’s major coffee-producing regions. Its wider operations include approximately 2,500 member farmers, 71 washing stations, four coffee farms and 11 dry mills. Through this established network, Daye Bensa plays an important role in connecting Ethiopia’s coffee-growing communities with international markets, while showcasing the unique qualities and regional character of Ethiopian coffee.
PROCESS
Ripe cherries are delivered to Daye Bensa’s washing station, where they are floated to remove defective fruit before being depulped. The parchment coffee is then dried on raised African beds for 12–15 days, with frequent turning to ensure even drying and preserve cup clarity.
This careful process highlights the Malawo 74158 variety’s delicate jasmine florals, vibrant citrus and sweet stone-fruit notes.
Also known as Krume 74158, this Ethiopian selection is associated with the Jimma Agricultural Research Centre (JARC). Selected in 1974, it was developed through research into indigenous coffee populations, prioritising cup quality, productivity and disease resistance. Today, it remains valued for its expressive, clean flavour profile.
Producer - Malawo Smallholders
Origin - Ethiopia
Process - Washed
Varietal - 74158
Altitude - 1920 -2330 MASL
Flavour Notes - Jasmine, Candied Orange, Lemonade
roast level: Ultra Light
FARM
This lot originates from smallholder plots surrounding the village of Malawo, located in the Arbegona district of Ethiopia’s Sidama Region, an area renowned for producing distinctive, high-quality coffees.
Coffee is the primary cash crop for many farming families in Arbegona, providing an important source of income for local communities. Alongside coffee, farmers cultivate a variety of other crops, including sugar cane, enset (often referred to as false banana), spices and vegetables. The region’s cool temperatures, abundant rainfall and lush vegetation create favourable conditions for coffee cultivation. These environmental factors encourage the cherries to ripen slowly, allowing the beans to develop greater density, pronounced sweetness and a complex aromatic profile.
Daye Bensa is a family-owned coffee producer and exporter established by brothers Assefa and Mulugeta Dukamo. With more than two decades of experience in the coffee industry, the company works closely with smallholder farmers through an extensive network of washing stations spanning Ethiopia’s major coffee-producing regions. Its wider operations include approximately 2,500 member farmers, 71 washing stations, four coffee farms and 11 dry mills. Through this established network, Daye Bensa plays an important role in connecting Ethiopia’s coffee-growing communities with international markets, while showcasing the unique qualities and regional character of Ethiopian coffee.
PROCESS
Ripe cherries are delivered to Daye Bensa’s washing station, where they are floated to remove defective fruit before being depulped. The parchment coffee is then dried on raised African beds for 12–15 days, with frequent turning to ensure even drying and preserve cup clarity.
This careful process highlights the Malawo 74158 variety’s delicate jasmine florals, vibrant citrus and sweet stone-fruit notes.
Also known as Krume 74158, this Ethiopian selection is associated with the Jimma Agricultural Research Centre (JARC). Selected in 1974, it was developed through research into indigenous coffee populations, prioritising cup quality, productivity and disease resistance. Today, it remains valued for its expressive, clean flavour profile.
