Asefa Dukamo

We selected this natural anaerobic coffee for its tide of tropical fruit notes. Its acidity is dominant yet well balanced by sweetness and a bitter lemon finish, creating a complex and elevated tasting experience. Sourced from Rumudamo in Arbegona Wereda—one of Daye Bensa's most distinguished areas in Sidama—this coffee undergoes natural anaerobic fermentation. The result is a winey and vibrant cup with notes of brown sugar, maraschino cherries, and ripe pineapple.