Tasting Notes:

Pineapple Strawberry Lime



Damo is a hot tropical punch. A big hit of pineapple is followed by strawberry, with a sweet lime finish.  It's a funky delight.

Run by Daye Bensa, Damo Station is on the slopes of the Shanta Golba mountain, in the Sidamo region of Ethiopia.  It is equipped with eco-friendly depulping and pressure sorting machinery dedicated for washed coffee & fermentation tanks for anaerobic processing. The station provides working opportunities for 100 people and provides the main income for the nearby farmers during coffee harvesting seasons and pays 20-30% more than the average amount for coffee producers.  Coffee in this area grows under the natural shade canopy of native trees such as False Banana, Cordia Africana, Passiflora Edulis and Eucalyptus.

Damo is everything you want from a natural Ethiopian, fresh, tropical and tangy.


Shanta Golba Mountain, Sidamo Region

Founded on the slopes of the Shanta Golba Mountain, Damo Station is at an elevation of around 2,000 MASL.  


A tropical punch

Pineapple to start, with a strawberry middle and pronounced lime finish. Damo is complex and unmistakably funky. 

If you're looking for a knockout filter coffee, look no further. Damo also makes a pretty wild espresso, if you can tame it...


The natural process requires skill and attention to get right. The ripe coffee cherry is picked and left out to ferment in the sun,  turned regularly so that no mould grows. The enzymatic reactions that occur here sink right into the seed (or bean), and leave you with a coffee that's full of funkiness and complexity.

The process historically was common in places with less water available, but you'll see it all over the world these days, in producer's quests to find wild results in their lots.

Fruity Intensity

Fruity Intensity

Naturally processed coffees have that heady funkiness that can redefine the meaning of 'intense'. Damo shows just how wild a natural coffee can be - it needs to be tasted to be believed! 

Brew Guide



1:16 ratio, steeped for 4 minutes and left to settle. No plunger needed!


35g coffee, 150ml water, brewed in 1:30. Dilute to taste with 150-200ml water.

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