From the lush highlands of Bombe Village, neighboring Daye Bensa’s renowned Gatta Farm, Duwancho is an excellent example of Sidama Bensa’s terroir. Grown at 1,920–2,020 metres above sea level, the cool, elevated climate slows cherry maturation, allowing beans to develop density, sweetness, and concentrated flavour. Cherries are hand-picked at peak ripeness, floated to remove any underripe fruit, and carefully dried on raised African beds for 14–18 days. After drying, they are hulled locally and transported to Addis Ababa for final sorting and grading, ensuring quality from farm to cup. The result is a vibrant, clean, and naturally sweet coffee with blueberry, juicy lychee, and bright lemongrass notes. Layered, expressive, and complex, Duwancho Natural captures the essence of Sidama Bensa.