Damo

High in the mountains of Bensa, Sidama, Damo Coffee Station brings together coffees grown by smallholder farmers across the surrounding highlands.

Rooted in generations of organic agriculture, this washed lot is a beautiful introduction to the coffees and communities of Damo.

Our recommended recipe for brewing at home or in-cafe, using a Kōno Meimon dripper.

Other equipment configuration may require slight recipe modification.

In the Damo highlands, growing coffee with nature is a tradition passed down through generations.

Damo Coffee Station sits high in Bensa, Sidama, between 1,900 and 2,100 metres above sea level. Operated by Assefa Dukamo Korma, the station works with around 500 farmers from the surrounding communities of Bombe, Faficho, Shantawene, Shantagenet and Shantahalata.

This washed lot is dried on raised beds for 10–13 days. The station continues to invest in processing, quality control and lot separation, helping highlight coffees from different villages and elevations throughout its sourcing area.

Coffee farming around Damo has traditionally relied on organic practices. Smallholder farmers commonly grow coffee in garden plots beneath natural shade trees with minimal external inputs, and the supplied profile records no fertiliser use.

Native vegetation, shade trees and surrounding forests play an important role in regulating temperature, conserving moisture, supporting biodiversity and protecting soil health throughout the area.

The station takes its name from the nearby Damo kebele. In Sidamic, Damo refers to a type of bee historically found throughout the area and known locally for producing exceptionally sweet honey.