Daniso Horsa is a coffee producer based in the Damo area, within the Shantawene zone of the Bensa district in Sidama.

In addition to his primary farm, he manages a second estate in the Faficho area—located in the Bombe Kebele—contributing to the production of some of the region’s most highly regarded coffees. Cultivating coffee in these mountainous areas demands intensive manual labor, ranging from the careful tending of the plants to the selective harvesting of only the fully ripe cherries. For this specific lot, Daniso collaborates with approximately 300 local smallholder farmers.

Coffees from the Bombe area are particularly renowned for their high density and rich, complex flavor profiles, characterized by intense notes of tropical fruit and delicate floral undertones.

This lot is processed using an anaerobic natural method: following selective harvesting, the coffee cherries are fermented in an oxygen-free environment for 48 hours—a process that enhances the fruit’s natural sweetness and the coffee’s aromatic complexity.

On the nose, enveloping notes of dark chocolate blend with fruity hints of blackberry and blood orange. The cup is sweet, with a pleasant acidity that persists throughout the drinking experience.