Oscar Hernandez of Los Nogales is the producer behind this coffee. His farm won first place in Colombia's first Cup of Excellence competition, held in 2005.

Oscar is an industrial engineer who previously worked in the Colombian Navy. After the passing of his father, Ricaurte, in 2013, he left the Navy and took over Los Nogales.

Los Nogales is more than just a coffee farm. As a center for research and innovation, it develops technologies and biotechnologies aimed at improving production systems, pulping, processing, drying, and transportation.

The variety featured in this coffee, Bourbon Pimienta, is believed to be a natural mutation of Bourbon found primarily in Colombia’s Huila region. Pimienta means “pepper” in Spanish, a name inspired by the subtle spicy character often associated with the variety. In this lot, that quality comes through as flavors reminiscent of craft ginger ale and Japanese “ramune” soda.

This lot also incorporates a thermal shock treatment, in which the cherries are immersed in 80°C water for 20 seconds before being rapidly cooled in cold water for 3–5 minutes prior to pulping. This pre-treatment appears to activate the subsequent step of reintroducing sugars obtained by pressing the fruit after pulping. As a result, the coffee exhibits a sweet, rich aroma reminiscent of malt whisky.

With its substantial body and complexity, this coffee is excellent not only as a hot brew but also served iced.

AboutDaye Bensa Coffee

Founded by Assefa Dukamo in 1996. A locally owned exporting company based in Sidama, sourcing coffee cherries from over 2,500 smallholder farmers and operating 71 washing stations.

Between 2020 and 2022, they achieved six top 10 placements in the Cup of Excellence, highlighting their consistent commitment to quality. In recent years, they have also expanded into Guji and Yirgacheffe.

With a focus on sustainability in both quality and production efficiency, they have developed and implemented proprietary software that enables integrated management of traceability, quality, and production.

Empowering farmers toward independence

Daye Bensa runs a free membership program for coffee farmers, offering various perks – bonuses, technical training, new seedlings, and even school supplies for their children.

They also offer a two-year healthcare program in which the company covered farmers’ insurance costs, allowing them to access certain medical services for free, encouraging their independence and improvement of their quality of life.

Daye Bensa also prioritizes the hiring and training of university graduates from coffee-farming families, nurturing the future generations.

Kenean Dukamo, the leader of the next generation

Kenean Assefa Dukamo, the son of the founder, is leading the expansion through their promotion and marketing. After studying computer science in the US, Kenean returned home and devoted himself to expand the specialty coffee market. He also spearheaded diverse projects to contribute to the entire industry’s growth- such as developing IT systems and enhancing the company’s content creation through professional photography, video, and writing. Kenean also opened a specialty coffee cafe in Addis Ababa and Hawassa, as well as publishing a book about Ethiopian coffee.