Damo Village, Bensa, Sidama
pineapple – lemon tea – orange flower
Nestled on the fertile slopes of the towering Shanta Golba mountain in the heart of Ethiopia’s renowned coffee region, the Damo Station was founded with the goal of processing the highest quality lots from the area. For generations, the local Sidama people have cultivated these verdant hills, producing complex coffees acclaimed for their bright, fruity notes and syrupy body.
The Damo Station works closely with local farmers, providing a reliable market for their harvest. During the labour-intensive coffee picking seasons from December to February, the station employs over 100 people, bringing much-needed income to the community. They pay farmers 20-30% above average prices, recognising the value of their hard work and premium coffee cherries.
The lot is named Damo after this well-known coffee growing kebele (place). It contains a mix of the indigenous heirloom varieties 74110, 74112, and 74158, each contributing its own flavors – fruit notes, syrupy body, and floral fragrance paired with rich citrus undertones. Following traditional practices, the coffee is grown organically under the shade of native trees that forego hand pruning to guarantee the right amount of shading to slow down the coffee growing and maximise the productivity, farmers and local workers pick and sort only perfectly ripe red cherries.
In addition to producing outstanding coffee, the Damo Station invests in the community through initiatives only last year the exporter built 5 rural schools in the surrounding villages, offering processing education for youth, and distributing coffee seedlings to farmers. The Damo Station’s excellent coffee and ethical production practices showcase how Ethiopia’s smallholder farmers can produce specialty coffee sustainably, improving lives in the community for generations to come. Each cup shares the unique terroir of this region through its complex flavors and story.