Yirgacheffe Dumerso (Lot 1)
Fully Washed (GrainPro)
Peaches & cream, jasmine, chocolate
MILL: Dumerso wetmill, managed by Surafel Berhanu
REGION: Dumerso Kebel, Yirgacheffe district
FARM SIZE: 2 ha/farmer (avg)
GRADE: Grade 1
Vibrant peach, creamy body with floral notes of jasmine & bergamot
ALTITUDE: 1,800 - 1,900 masl
PROCESSING: Fully Washed
HARVEST: Oct - Feb
VARIETAL: Indigenous heirloom varietals
SOIL: Fertile, red-brown with good natural drainage
THE ART PRODUCTION:
Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 - 15 days (until the ideal moisture level has been reached). In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right moisture level it is transported to Addis Ababa for dry-milling, grading, sorting and handpicking, before being bagged in GrainPro for export.
The ‘Kebel’ of Dumerso is in Yirgacheffe district, Gedeo Zone in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. Over a number of years Yirgacheffe has developed a distinguished reputation for fine coffees, producing some of the most sought-after lots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent & plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but beautifully refined cup, characterised by strong citric acidity, sweet chocolate and floral/herbal notes of lavender, jasmine, bergamot & thyme.