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Diima Natural Lot 4, Danbi Uddo – Shakiso, Guji


Ethiopia Filter Espresso & Moka Pot

Diima Natural Lot 4, Danbi Uddo – Shakiso, Guji

An explosion of fruit, red grapes, raspberry along with an intense and fragrant aroma

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A fantastic Grade 1 Ethiopia processed according to a natural (unwashed) process, just arrived at our laboratory in Grain Pro bags.

Roast profiled for filter (light toasting) or espresso (medium toasting) extractions, this coffee highlights all the typical traits of remarkable Ethiopias: an explosion of fruit, red grapes, raspberry along with an intense and fragrant aroma.

The finer details

The origin

This coffee comes from a private mill located in Gigessa, Guji area of Oromia region, southern Ethiopia.

The mill is owned by Faysel Abdosh, who collects the cherries from several small holders of the surroundings (around 850), each delivering small quantities of cherries each day to the mill.

On average, a farmer grows less than one hectare with no more than 1500 trees, each producing 100-200 grams of green coffee each year.

The cultivar

Ethiopian highlands are considered the birthplace of wild coffee. Cultivated varieties are collectively referred to as Ethiopian Heirloom, the result of a myriad of local native hybrids based on wild coffee strains.

The process

This coffee was processed according to a natural, unwashed process.

Natural coffee production is demanding and requires as much attention to the details as the production of washed coffees. The whole process lasts no less than 15-18 days.

Cherries are firstly hand sorted. Eliminating cherries that are under- or over-ripe permits to obtain a sweeter, cleaner final product.

Cherries are then immediately placed over the drying tables. The first drying phase is crucial in determining the cup quality. The cherries are spread in relatively thin layers over the tables to avoid any overfermented flavors and are turned continuously until a moisture content comparable to that of raisins (about 25%) is reached after a few days. It is important to turn the cherries carefully to avoid fruit damages and consequent undesired fermentations.

In the second phase the cherries go from 25% to 12% residual moisture. They are arranged in thicker layers and constantly rotated during the day and rested overnight. A drying sequence, when too fast, can produce an excess of fermented flavors, while a too slow one can form molds or other unpleasant flavors.

Once the target moisture level is reached, the cherries are mechanically processed in the mill to remove pulp and parchment from each bean (the hulling process).

The beans are then hand sorted again to remove any defectives, separated by grade, and finally placed in Grain Pro bags inside juts bags to protect the beans from moisture during transport and avoid any cross contamination.

In the cup

We have profiled this coffee for filter extracts (light roast) or espresso (medium roast).

In both cases the coffee shows and exalts all the characteristics of natural Ethiopias: an explosion of fruit, red grapes, raspberry along with an intense and fragrant aroma.

Danbi Uddo – Shakiso, Guji zone, Oromia region
Gigessa private mill - Faysel Abdosh
1900 masl
Ethiopian Heirloom
Processing method
Natural (unwashed)
Two profiles available:
Medium, for espresso & moka pot
Light, for filter
Tasting Notes
Explosion of fruit, red grapes, raspberry

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