New coffee from the Jeseník roastery Illegal Beans will draw you into the world of juicy Ethiopian flavors and surprise you with its freshness from the very first sip. Daye Bensa from the Sidama region offers red orange, lemon zest, and subtle bergamot in the cup—a profile that is clean, light, and yet full of energy. It is ideal for filter brewing methods and will be appreciated by anyone looking for a fruity and aromatic coffee with a distinctive character.
This coffee comes from the Sidama region , specifically from the Daye Bensa washing station in the village of Bombe. The station brings together up to 1,500 small farmers who grow coffee at an altitude of around 2,300 meters above sea level, one of the highest locations in Ethiopia. This allows the beans to ripen more slowly and develop a fuller and more complex flavor. The JARC 74112 variety, bred specifically for Ethiopian conditions, is known for its resistance and exceptional flavor profile, combining floral notes with bright fruitiness and a delicate sweetness. The Sidama region has long been prized for its top-quality specialty coffees, and Daye Bensa is one of the most successful stations, having won several awards in the Cup of Excellence competition.
This coffee is processed using the washed method, which emphasizes the purity and clarity of the flavors. After careful hand picking, the beans are sorted, hulled, and fermented in water for 36–72 hours. They are then slowly dried on raised beds for 12–15 days, often covered with cloth to prevent over-drying. This process helps to preserve the distinctive fruitiness, fresh acidity, and clear profile typical of the best Ethiopian coffees. The result is a balanced cup with pronounced citrus notes and an elegant finish that shines on a V60, Chemex, or other filtered methods.