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In 2006, two brothers, Asefa & Mulugeta Dukamo, established Daye Bensa Coffee. The pair has been working within the Sidama region in coffee where they operate 16 washing stations and 4 dry mills to produce some of the world's most delicious beans. The Durato Bombe is collected from 626 farmers in Durato of Bombe Kebele (village) in the Bensa Woreda (district) of the Sidama zone. Meticulous processing occurs at the Qunqna mill where it is sun dried as whole cherry for 10-15 days creating a fruit-forward and complex flavor profile. This coffee crop is from the same location that produced Per'la's Good Food Award winner the year prior, so you know it's rooted in goodness.
Bag Size: 12oz
Roast: Medium - Light
Origin: Ethiopia - Sidamo Region
Elevation: 2,050 – 2,150 MASL
Varietal: Ethiopian Heirloom
Process: Natural
Roaster Tasting Notes: Raspberry, Plum, Blueberry
We Tasted: Blueberry, white florals, sweet, candied lime. Blueberry, white florals, black tea, candied citrus. Juicy meyer lemon acidity. Silky/clean body.
Monday - Friday
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it.
For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
Per’La Specialty Roasters was founded in 2015 by college friends Chris Nolte and Paul Massard. Their goal was simple, to develop, implement, and deliver customized, roasted to order coffee solutions in a way that is uncommon in the specialty coffee industry. Since its founding, Florida-based Per’La has received both local and national accolades and boasts a portfolio of coffee partners that are among the leaders in the hospitality industry.
Per’La follows a roast-to-order model to ensure maximum freshness of product for its coffee partners and relies on direct relationships with coffee farmers at origin to source its award-winning lineup. All of this leads toward the core purpose of Per'La - to enhance the human experience with great coffee.
We recommend a pour over with a 1:15 coffee to water ratio with a three minute brew time.
Roast: Medium - Light
Origin: Ethiopia - Sidamo Region
Process: Natural
Varietal: Ethiopian Heirloom
In 2006, two brothers, Asefa & Mulugeta Dukamo, established Daye Bensa Coffee. The pair has been working within the Sidama region in coffee where they operate 16 washing stations and 4 dry mills to produce some of the world's most delicious beans. The Durato Bombe is collected from 626 farmers in Durato of Bombe Kebele (village) in the Bensa Woreda (district) of the Sidama zone. Meticulous processing occurs at the Qunqna mill where it is sun dried as whole cherry for 10-15 days creating a fruit-forward and complex flavor profile. This coffee crop is from the same location that produced Per'la's Good Food Award winner the year prior, so you know it's rooted in goodness.
Bag Size: 12oz
Roast: Medium - Light
Origin: Ethiopia - Sidamo Region
Elevation: 2,050 – 2,150 MASL
Varietal: Ethiopian Heirloom
Process: Natural
Roaster Tasting Notes: Raspberry, Plum, Blueberry
We Tasted: Blueberry, white florals, sweet, candied lime. Blueberry, white florals, black tea, candied citrus. Juicy meyer lemon acidity. Silky/clean body.
Monday - Friday
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it.
For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
Per’La Specialty Roasters was founded in 2015 by college friends Chris Nolte and Paul Massard. Their goal was simple, to develop, implement, and deliver customized, roasted to order coffee solutions in a way that is uncommon in the specialty coffee industry. Since its founding, Florida-based Per’La has received both local and national accolades and boasts a portfolio of coffee partners that are among the leaders in the hospitality industry.
Per’La follows a roast-to-order model to ensure maximum freshness of product for its coffee partners and relies on direct relationships with coffee farmers at origin to source its award-winning lineup. All of this leads toward the core purpose of Per'La - to enhance the human experience with great coffee.
We recommend a pour over with a 1:15 coffee to water ratio with a three minute brew time.
