Daye Bensa Anaerobic Natural 74158 100g

Flavour Notes

blueberry / lemon curd / dark chocolate

Sweetness ●●●●● Acidity ●●●●● Body ●●●●●

Daye Bensa Anaerobic Natural 74158 is a vibrant and fruit-saturated coffee, bursting with ripe blueberry, juicy peach, and fragrant orange blossom. Its syrupy sweetness is balanced by lively acidity, creating a layered and expressive cup with remarkable clarity. 

This lot is processed using the anaerobic natural method. Carefully selected ripe cherries are sealed in oxygen-limited fermentation tanks before being slowly dried on raised African beds. The controlled fermentation intensifies the coffee's sweetness and tropical fruit character while preserving the floral elegance and clean finish that distinguish coffees from Bensa.

About the Farm & Producer

Daye Bensa Coffee was founded by brothers Asefa and Mulugeta Dukamo in Ethiopia's Bensa district of Sidama. Working with hundreds of local smallholder farmers alongside their own Gatta Farm, they have become one of Ethiopia's most celebrated specialty coffee producers, earning international recognition for both quality and innovation.

This lot features the celebrated Ethiopian variety 74158, grown at elevations between 1,920 and over 2,200 metres above sea level. The combination of high altitude, rich biodiversity, and meticulous processing produces coffees with exceptional sweetness, floral complexity, and vibrant fruit character—qualities that have made Daye Bensa a benchmark for modern Ethiopian coffee.

Produced by Daye Bensa Coffee in the Bensa district of Sidama, Ethiopia, this 74158 varietal lot showcases the meticulous craftsmanship of Rosso Coffee Roasters. Grown at elevations between 1920 and 2200 meters, the coffee undergoes an anaerobic natural process, a technique that often intensifies the inherent sweetness and complexity of the bean. While traditional natural processing can yield heavy, fruit-forward profiles, anaerobic fermentation frequently introduces unique acidity and structural depth.

In the cup, this specific selection presents a vibrant interplay of blueberry, lemon curd, and dark chocolate. These distinct characteristics can be mapped against the flavor wheel to better understand how the anaerobic environment influences the final sensory experience. By combining the specific genetic profile of the 74158 varietal with controlled fermentation, this offering highlights the evolving landscape of Ethiopian specialty coffee production, balancing bright citrus notes with a rich, chocolatey foundation.