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Duromina Co-operative Lot #9 FW - Agaro


Ethiopia Filter Espresso & Moka Pot

Duromina Co-operative Lot #9 FW - Agaro

From the Duromina washing station comes this outstanding washed Ethiopia, with notes of peach, honey sweetness, lemon, black tea, orange blossom florals.

Roasts on , ships on


This lot comes from south-west Ethiopia and in particular from the Agaro district in the Jimma region, at the woreda called Quedamesa. The Duromina Cooperative is located about 65 km from the village of Jimma and about 25km from the town of Agaro.

The area is characterized by hills and highlands, surrounded by forests. The cherry harvesting area has an altitude between 1800 and 2000m asl.

Duromina co-operative, stablished in 2011 thanks to the help of the non-governmental organization Technoserve, has already gained a high reputation for their very intense coffee with the distinctive attributes of any high caliber Ethiopian coffees. The cooperative has managed to greatly increase the quality of coffee in the Jimma region by operating a tight separation of lots and incentivising the quality by paying members with fixed amounts (price per kg of cherries purchased) and a variable sum linked to the price of the product once worked: the higher the quality, the higher the earnings for members. Cherries are collected by the 185 small cooperative members. On average, each producer manages less than 3 hectares. There are typically less than 1500 trees per hectare and 1 tree produces cherries equivalent to 100 to 200 grams of green coffee. 

The varietal is mainly an improved native one called 1274, but also a mix of Ethiopian Heirloom, which in reality is a continuous natural hibidization of countless autochthonous forest coffees varietals that have been transferred to family smallholder plots. Most coffees are organic by default. Organic compost is common, pruning less common.

This coffee lot is obtained with a fully washed process.

The cherries are handpicked and then manually sorted to eliminate any over- and under-ripe cherries before starting the production process.

A Penagos Eco Pulper 2500 mechanically removes external skin, flesh and mucillage from the cherries. The beans are then left to soak in clean water within concrete tanks for a period of 3 to 10 hours, typically overnight.

The coffee is then dried under shades for about 6 hours, it is then moved over African beds where it remains for about 10 days to complete the drying process. The beans are covered with plastic sheets during midday and overnight. Once dried, the parchment is mechanically removed, and the beans are packed in GrainPro bags to protect them from moisture and external agents during transport.

In the cup: sweet and well-structured with peach and honey sweetness, lemon, black tea and orange blossom florals. Milky mouthfeel.


Resting period: at least 10 days from roast date for espresso roast, at least 5 days for filter roast.

Quedamesa - Agaro
Duromina Co-op
2000 masl
Ethiopian Heirloom
Processing method
Fully washed, dried on raised beds
Two profiles available:
For espresso & moka pot
For filter
Tasting Notes
Peach, honey sweetness, lemon, black tea, orange blossom florals

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