Malawo is named after honey in the Sidama language.
The coffee is sourced from Shantawene, Sidama and it is a contribution of 563 Daye Bensa member farmers from the SHANTAWENE area and Gatta Daye Bensa Farm.
The coffee is processed as a Black Honey, unusual for Ethiopia but the team at Daye Bensa decided to start doing it to try to be at the forefront of the market and to push the processing boundaries for Ethiopia.
As soon as the coffee is received it gets sorted by floating and picking out the ripe cherries.When they pulp the coffee they leave as much of the mucilage on as possible to make this black honey. It is then dried on African beds for 13-15 days; one person is assigned per bed to rotate the cherries every 15 minutes to ensure uniformity of drying.
Traceability is extremely important for their micro lots. The record-keeping book is carefully handled and separation is key to guarantee the highest level of quality. When the cherries are received they are separated by village, the coffee is then kept separate throughout drying, processing, and storage, with labels stating the delivery dates, farm name, lot number, and more details related to the particular lot.
Daye Bensa is a particularly “Community” oriented business delivering additional bonus payment to the farmers based on the volume they contribute to the Micro-lots and they reward consistency year in year out.
This year they are also rewarding their workers at the farm for the crucial role they have during the drying process.
They are also working with the school principals in the villages surrounding the farm, providing school materials for the students that struggle with their basic needs such as note pads or pens.