This is a very clean representation of a honey-processed coffee from the female-owned and operated washing station Dumerso. The quality and care that goes into preparing this coffee is exceptional. In the cup we find tropical fruits of guava and papaya, watermelon, and apple blossom.
Hand picked at peak ripeness. Floated to further remove defects and seperate by density. Highest quality cherries are then hand sorted. Depulped leaving mucilage intact. Fermented for a very short time. Dried on raised beds for 4-9 days until the coffee reaches ~10% moisture content.
This washing station is owned and operated by sisters Hirut and Mahder Birhanu. This is a family endeavor, and is an anchor in the town of Dumerso and the entire region of Yirgacheffe. Hirut and her family have worked in coffee for the past 20 years, and she acquired this washing station about 12 years ago.
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.