Region: Dumerso, Yirgacheffe, SNNPR
Varietal: JARC Varieties, Local Landrace Varieties
Altitude: 1,950 MASL
Flavor Notes: Strawberry Reduction, Chamomile Tea, Papaya
Smallholder farmers cultivate local landraces and JARC varieties at the towering altitudes of 1,960+ meters above sea level in Dumerso, Yirgacheffe. In this region, coffee accounts for over 90% of the total income for local families, making it vital that farmers receive fair prices and that coffee is carefully processed to add value.
Sisters Hirut and Mahder Berhanu have over 20 years of experience in coffee production. They acquired the Dumerso washing station in 2010. The station has been built in 1998 but hadn’t operated in years. Hirut and Mahder reopened Dumerso in 2013 and has been producing value-added coffees ever since.
Farmers selectively handpick ripe, red cherry and deliver it to the Dumerso washing station. At intake, cherry is inspected and then pulped on the station’s disc pulper. Coffee is fermented for 36 to 48 hours and then washed in clean water. Parchment is laid on raised beds to dry. Workers rake parchment frequently to ensure even drying. They also cover parchment during the hottest part of the day and overnight, to prevent condensation. It takes approximately 7 to 10 days for parchment to dry.
Grades in Ethiopia depend on visual inspection for defects and cup quality. Grade 1 is considered the highest quality coffee. Grades 1 and 2 are considered specialty coffee, and grades 3-9 are classified as commercial coffee. Grade 1 is free of cup faults and taints and has zero quakers.
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.
Enjoy $5 flat rate shipping on your whole order.
We still offer free local Redding area pickup.
Please note: We roast to order three times a week. Your order will ship as promptly as possible, with the freshest roast possible. You will receive a notification when your order has been shipped or is ready to be picked up locally (if you choose pickup as your shipping option). If you have any questions, please contact us at email@example.com.