Daniso Horsa is a coffee farmer in the picturesque Damo area of ​​Shantawene, nestled in Bensa district in Sidama. In this area, many people belong to the Shantawene Kebena group. A trip to Damo through the lush countryside will delight you with a fascinating landscape, where trees blur together and cast alternating patterns of sunlight and shadow. The earth beneath hardens into furrows of deep red mud, while scenes of community life unfold, with the sound of laughter and the clatter of ping pong balls filling the air beneath the shade of acacia trees, mingling with the aroma of roasted goat and berberi spices. While the idyllic setting may romanticise coffee farming, the reality is far from easy. Growing, harvesting and processing coffee is demanding work that takes place over long hours in the sun and rain. It all starts with tending the trees and patiently waiting for the transformation of the delicate white coffee flowers into vibrant red berries. Once ripe, the laborious task of hand-selecting only the ripest cherries begins, which requires meticulous attention to detail and frequent visits to the trees. In addition, Daniso operates a second farm in the Faficho area of ​​Bombe Kebele, further contributing to coffee production in the Bensa area. The producers in the Bombe region reside in the elevated, green valley of Bombe Mountain, surrounded by stunning landscapes. Bombe coffees consistently impress with their density and rich flavor profiles. They often feature high concentrations of smaller mesh sizes, mainly 14 and 15, which distinguishes them from Shantawene and Keramo lots. Additionally, there is a slightly higher proportion of the Mikicho variety in Bombe coffees, which is identified by its larger cherries with distinctive wavy leaves and elongated, canoe-shaped seeds. Mikicho is closely related to the famous Gesha variety, and Bombe batches are renowned for their lush tropical fruit notes and delicate floral nuances, which are prominent in every cup.