Filter Roast

Nougat, Blueberry, Rum

Yirgacheffee — ETHIOPIA
Heirloom Variety, Natural

 Suitable for Pour-over, Aeropress, Chemex and French press brewing methods

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 total income for local families, making it vital that farmers receive fair prices and coffee is carefully processed to add value.

Sisters Hirut and Mahder Berhanu have over 20 years of experience in coffee production. They acquired 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.

Coffee Processing

After harvesting, overripe and insect/pest damaged cherries and other defected cherries are sorted out. Well-ripen red cherries remain on a raised bed (usually called African raised bed) for further drying under the sun for 18-21 days. A total of 11 Kg of red cherry per square meter is distributed on a drying bed made of Bamboo mat. To maintain uniform drying among beans, coffee is turned around on the bed manually six times per day. The cherry is then covered with nylon mesh and plastic during the night time. Starting the 15th day, the trend of bean moisture loss is monitored to pull the dried cherry off the bed if the coffee bean attains a moisture level between 9.5% and 10.5%. This natural coffee processing technique plus the complex interactions among soil, rainfall distribution, temperature, shade, and genetic make of the varieties play the greatest role to create the unique and high quality profiles.