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A great specialty microlot with all the characteristics of an outstanding washed Ethiopia. Excellent both as filter and espresso, we recognize jasmine, peaches, plums, stonefruit with complex texture and pleasant acidity.
This lot comes from south-west Ethiopia and in particular from the Agaro district in the Jimma region and the woreda called Gomma. The Duromina Cooperative is located about 65 km from the village of Jimma and about 25km from the town of Agaro, in a small community with about 1600 inhabitants called Foto. The area is characterized by hills and highlands, surrounded by forests. The cherry harvesting area has an altitude between 1800 and 2000m asl.
The Lot #8 comes from the Duromina co-operative. Established in 2011 thanks to the help of the non-governmental organization Technoserve, this co-op 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 grown variety is the typical Ethiopian Heriloom, which in reality is a continuous natural hibidization of countless autochthonous forest coffees varietals.
The coffee is obtain with a fully washed process.
The cherries are hand picked 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 over night.
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 grains are packed in bags GrainPro to protect them from moisture and external agents during transport.
This coffee reveals all the high-quality notes you can expect from any great African-washed coffees: jasmine with plum notes, peach, large-texture papaya, stone fruits and good acidity. We developed and tested two roasting profiles for filter and espresso extractions and we obtained outstanding results in both cases!
|Fully washed, dried on raised beds|
Two profiles available:
Medium, for espresso & moka pot
Light, for filter
|Jasmine, peach, plum, stone fruits|
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