Ethiopia Yirgacheffe Dumerso Natural Organic
The Dumerso washing station has developed a reputation as a tried and true source of tasty naturals. I'd file this coffee under the "fruity but approachable" category - tasty without too much intensity. It's got silky smooth body with a slight tang on the front end like ripe pineapple. We also noted mango, peach, caramel and just a hint of raspberry and jasmine in our cups.
As we near arrival time for fresh harvests from Ethiopia, it becomes more and more difficult to source a current crop that meets our standards. But thanks to widespread adoption of hermetic bags like GrainPro and Ecotact in recent years, we have more options these days. So all we really need to do is start with a Grade 1 sorting and look for washing stations with good reputations. Thanks to sisters Hirut and Mahder Berhanu, their washing station at Dumerso has earned an excellent reputation in Yirgacheffe as a tried and true source!
So with a couple months left before fresh crop makes landfall, we were excited to get this coffee in to keep us company in the meantime. It’s held up wonderfully with gentle acidity that reminds me of overripe pineapple – just a hint of tang, but more sweet than bright. The body is medium, bordering on full and the mouthfeel is silky smooth. We got notes of mango and peach with a touch of raspberry polished off with caramel sweetness. On our lighter roasted samples we also got some lovely jasmine in the cup which made those roasts our favorite of the bunch. But those lighter roasts also came with a lighter body, so you’ll have to pick your preference. Overall I’d place this natural process in the “fruity yet approachable” column. Perfect for an iced afternoon cup as the days warm up!
Arrival Date: March 29th, 2024. US Arrival: Spring 2023, packed in Ecotact bags
Acidity & Brightness: Mild acidity with fruity sweetness
Balance & Finish: Fairly balanced with a quick finish
Body & Texture: Medium bodied, silky
Flavors: Mango, peach, pineapple, raspberry, caramel & jasmine
Grade: Grade 1 grown at 1,960+ masl
Certifications: Organic
Processing: Natural (dry) processed, sun dried on raised beds
Grower: Smallholder farms delivering to Dumerso washing station
Region: Yirgacheffe, Gedeo Zone, Ethiopia
Varieties: Indigenous heirloom cultivars
Recommended Roast Range: City to Full City (Light to medium)
Start at City (light) or just in to a rolling first crack and go a bit darker as desired. We find it best not to go any darker than Full City (Medium, after the end of first crack but before 2nd crack) and most folks will prefer a City + or at the tail end of first crack. Lighter roasts will have a bit more brightness and a some nice jasmine florality while medium roasts will accentuate sugary tones and more rounded sweetness along with a touch more body.
Sucafina - "In Dumerso in Yirgacheffe, 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. At Dumerso washing station, owners Mahder and Hirut Berhanu carefully oversees careful processing that ensures this Natural lot displays the beloved characteristics of the Yirgacheffe region.
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.
Farmers selectively handpick ripe, red cherry and deliver it to Dumerso washing station. At intake, cherry is inspected and laid on raised beds to dry. Workers rake cherry frequently to ensure even drying. They also cover cherry during the hottest part of the day and overnight, to prevent condensation. It takes approximately 14 to 21 days for cherry to dry.”
