About The Selection

Daye Bensa Coffee, founded in the 1990s by Asefa Dukamo Korma and his brother, Mulugeta, was integral to our initial discovery and ongoing exploration of Sidama Bensa-grown JARC varieties’ flavor possibilities.

Advancing into our 5th year of prosperous partnership, it’s Archers privilege to keep working with Kenean Dukamo — 2022 Ethiopia Cup of Excellence 1st Runner Up and Presidential Awardee, and next-gen leader of Daye Bensa.

Daye Bensa Coffee Curated Set

175.00

Each box set includes, three jars with 80 grams of carefully selected coffee, and a booklet with a dedicated space for you to handwrite notes and well wishes.

Making each box set perfect for gifting your loved ones, too —

Savor and share 3 of their choicest coffees in this curated selection

Hamasho Village Archers Lot Natural, with notes of peach, lychee, ginger ale, mango

Hamasho Village Anaerobic 72 Hours, with notes of mandarine, jasmine, lychee, yellow peach

Bombe Village Anaerobic 72 Hours, with notes of mango, apricot, strawberry, lychee, clementine

Brewing Guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

COFFEE-TO-WATER RATIO: 1:15
COFFEE GRIND SIZE: Medium fine
(like table salt; 24-28 clicks in Comandante MK4 and 16-18 clicks in Timemore C2)
COFFEE AGE: 7-14 days, ideally
COFFEE DOSE: 17 grams
WATER WEIGHT: 255 mL
WATER TEMPERATURE: 90°C-93°C
TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

— First pour to bloom, 55ml for 30 seconds.

— Second pour, 100 ml at 00:30.

— Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!

MORE COFFEES HERE