Our first honey processed Ethiopian micro-lot
Unparalleled aromatics and candy-like flavors in every cup
This micro-lot originates from the Damo washing station that lies on the slopes of the Shanta Golba mountain in the Sidama region. Surrounded by forest, Damo is the newest washing station acquired by Asefa Dukamo Korma, whose family owns several notable washing stations in the region. 381 local, smallholder farmers contribute cherries to the Damo station. They are paid 20-30% more over the average for their red cherries. Here, Asefa uses a variety of processing methods (washed, natural, honey, anaerobic) to showcase the range of expression Sidama coffee can offer
This coffee is our first honey processed Ethiopian offering. The cherries are hand-picked by the farmers and delivered to Damo. Under-ripe and over-ripe cherries were sorted out and then the cherries were depulped using eco-friendly machinery on the farm. Depulping leaves behind the mucilage (also known as honey) and sugars on the outside of the seed. The coffee then gets laid out to dry on raised beds without fermentation for 10-14 days.
Ethiopian coffees from Sidama are known for their complexity, bright citrus acidity, floral notes, and fruit-forward flavors. The honey process elevates that with candy-like tropical fruit flavors. Dial into one of the most dynamic cups of the season. Start with 1:16.5 brew ratio, filtered water at 208-210℉, a medium-coarse grind, and a 3-3.5-minute brew cycle, you'll taste notes of lychee and mandarin orange.