This certified organic coffee has a sweet finish, balanced acidity and a velvety body.
Smallholder farmers cultivate coffee varieties at the towering altitudes of 1960+ 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 that coffee is carefully processed to add value. Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. Coffee is almost entirely cultivated, harvested and dried using manual systems.
Sisters Hirut and Mahder Berhanu have 20+ years of experience in coffee production. They acquired Dumerso washing station in 2010 and reopened it in 2013 and have been producing value-added coffees ever since. Farmers selectively handpick ripe, red cherry and deliver it to Dumerso washing station. At intake, the cherry is inspected and laid on raised beds to dry for approximately 14 to 21 days.
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. Our importer, Sucafina, partners directly with farmers to help them produce top-quality specialty lots that are completely traceable, adding value for farmers and roasters alike.
Region: Dumerso, Yirgacheffe, Ethiopia
Producers: Hirut & Mahder Berhanu, Dumerso washing station
Farms: smallholder farms
Altitude:1960+m
Process: natural
Varieties: local landraces and Jimma Agricultural Research Centre (JARC) varieties
Importer: Sucafina
Balanced acidity; velvety body; sweet finish; blueberry; milk chocolate; graham cracker
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