Daye Bensa was created by brothers Asefa and Mulugeta Dukamo. The company is named after both the town the brother's grew up close to, 'Daye' and it's region, 'Bensa'. 

The first coffee plants were planted on 2013, and the drying station was established in 2017. It is surrounded by vegetation and forest with 100 years old trees, which helps as a shade to the farm and the drying station.

Coffee was a part of the family heritage, Asefa and Mulugeta's father was a producer for many years, but unable to make good money selling it locally. Due to this, Asefa decided to start taking his father's coffee to other villages that were paying higher prices for coffee and soon he was transporting coffee for other coffee farmers to these markets.

Asefa made enough extra money hauling cherries for others that he was able to purchase his first truck to transport cherries, and the rest is history.

That was the beginning of Daye Bensa and since then, the brothers now own and operate over 71 washing stations, 11 dry mills and 4 of their own farms. Today, Asefa’s son Kenean is the face of the company. Kenean was able to move to the United States for study and returned to Ethiopia several years ago in order to help with the business primarily with quality and to encourage value increase in Ethiopian coffee.

Daye Bensa have become one of the most successful export companies in Ethiopia and differentiate themselves by their focus on quality and investing in the local communities and regions where their coffees are produced.