Daye Bensa Coffee traces its roots back to Sidama, Ethiopia, where Asefa Dukamo Korma, who has been in coffee farming and exporting for more than 30 years, first began as a farmer cultivating coffee on small plots of land. In the 1990s, he and his brother, Mulugeta Dukamo, founded Daye Bensa Coffee Export PLC with the vision of connecting Ethiopian smallholder farmers to global buyers. What started as a small effort of collecting coffee from local farmers, processing it, and selling it abroad gradually grew into a structured company that today plays a key role in Ethiopia’s specialty coffee industry.

Yes, we want to grow relationships with long-term partners. Most of our customers have already been working with us for more than 5 years. For us, it’s not just about selling coffee, but about trust, steady quality, and growing together over time.

Coffee production takes a lot of hard work, often in very remote areas. I encourage roasters, café owners, and even consumers to visit the origin whenever they can. Seeing what happens behind the cup helps people understand the effort, care, and people involved. It also allows them to represent the full coffee chain with more honesty and respect.

We have a farm manager who takes care of the daily operations, from supervising workers to making sure farm activities like pruning, weeding, and fertilizing are done on time. As a family, we stay closely involved especially during harvest season, when we follow up every day to check cherry quality, monitor picking and sorting, and oversee deliveries to the washing stations. Outside of harvest, we still make regular visits about every two weeks to review progress, give direction, and plan for upcoming tasks such as maintenance, training, or preparing for the next season. This balance allows the farm to run smoothly under the manager’s supervision while keeping the family actively engaged in both the quality and long term vision.

My passion for coffee comes from my family roots, especially my father who has been in Ethiopian coffee for over 30 years. Growing up, I saw how coffee is more than a crop it’s culture, community, and livelihood. In Ethiopia, coffee brings people together through tradition, and I carry that forward by connecting farmers to the world. For me, coffee is not just business, but a way to share heritage, create opportunities, and build global connections.

Gatta Farm’s coffee is special because it’s made with a careful process called anaerobic fermentation. The cherries are fermented for 72 hours under shade, which brings out rich and complex flavors in the cup. This same method helped Gatta Farm win 2nd place in the Cup of Excellence 2022, showing the high quality and uniqueness of this lot compared to others.

Our coffee is special because it comes directly from our own farms and trusted partners in Ethiopia, the birthplace of coffee. With more than 30 years of experience, we know how to bring out the best taste from every bean. We use careful processing methods to create unique flavors. From the farm to export, we check quality at every step so our customers always get fresh, traceable, and high-quality coffee.

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