This is the perfect coffee for anyone who is curious about Ethiopian
coffees but prefers the straight-forward taste typical of Central or South American washed coffees. About 700 family farmers contribute the coffee that they
grow in the small community of Dumerso, in Ethiopia’s renowned
Yirgacheffe coffee region.
For this washed-process coffee, local
community members work collaboratively to remove the coffee pulp by mashing, then ferment the coffee in tanks for 36 to 48 hours to remove the mucilage on the parchment. A final manual rinse, agitated with wood paddles finishes off the washing process.
After soaking for 12 hours, the coffee beans dry on raised beds for up to 11 days. For
comparison, you can learn about and try Dumerso’s natural-process coffee
This complex operation is managed by one of
the most inspiring women leaders in specialty coffee, Hirut (aka Beti)
Birhanu. (You can see her in the photo of the three women at the drying
bed - she's on the right.) During the harvest season, the Dumerso coffee
operation provides employment for nearly 400 people from the local
community, including many women.
Region: Yirgacheffe, Gedeo zone
Elevation: 1860 m
Farmer: Hirut Birhanu
We Taste: Earl Grey, Apricot, Maple Syrup
Roast Level: Light (Agtron: 73)
Earl Grey, Apricot, Maple Syrup