Malawo Daye Bensa, formerly known as Boreta, comes from the highlands of Arbegona in the Sidama Zone. At around 2,200 metres above sea level, it is one of the highest coffee-growing areas in Ethiopia. Malawo means “honey” in Sidamic, a name that speaks to the sweetness of the land as much as to the warm, welcoming nature of the community.
The cherries come from the area around Dadahe, named after the local kebele and river, a landscape of lush vegetation, cool air and fertile soils. Nature and culture are closely intertwined here: the Daguche tree grows abundantly across the landscape and is part of everyday life. “Dadahe” refers not only to the river but also to a native tree whose flowers have traditionally been used as a remedy for koso disease.
The lot is produced by 255 smallholder farmers from the village of Boreta. Coffee is their main source of income, alongside sugar cane, enset (“false banana”), spices and vegetables. The extreme altitude lets the cherries ripen slowly, resulting in dense, complex beans regarded as true Highland Coffee.
The station only accepts fully ripe coffee, which is sorted by density in large water tanks. After washed processing, the coffee dries for 12 to 15 days on African raised beds and is turned regularly so that it dries evenly. It then rests in local warehouses before being hulled and prepared for export.
Malawo is part of Daye Bensa’s High Selection: Grade 1, variety 74158, fully traceable and scored at 87.75 points (SCA). In the cup it lives up to its name: natural sweetness, balance and warmth, with gentle clarity and depth.
