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    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 here.

    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: 1860m

    Process: Washed

    Farmer: Hirut Birhanu

    Varietal: Heirloom

    We Taste: Red Grape, Cantaloupe, Milk Chocolate

    Roast Level: Light (Agtron: 73)


    Overall Customer Rating of 1 Reviews:

    GREAT!

    Rating:
    A friend of ours advised us to try this coffee and I really liked it! My husband liked it too! And we really felt the taste of grapes!

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