One of the best natural Ethiopia coffees we have had in a while! Introducing our Duwancho Ethiopia Natural. It’s velvety, juicy, and laden with pink and red fruit notes. (You know a coffee is good when JBC’s founder Michael writes “Damn!” on his cupping form.) We tasted strawberry, peach, fig, watermelon, apricot, and tropical punch. If you’re lover of fruity natural process coffees coupled with the bright elegance of a Ethiopia coffee, this is the coffee for you. We highly recommend snagging a bag!
Farm Level Info. This lot comes from smallholder farmers contributing to the Duwancho washing station in one of Ethiopia’s most beloved coffee growing regions Sidama. This is a naturally processed coffee; meaning that rather than depulping and washing away the fruit of the coffee cherry before drying, the coffee seed (bean) is actually dried inside of the coffee cherry. This creates a natural fermentation environment for the coffee and can produce very intense fruit and floral notes as a result. This specific coffee lot also underwent a special prep which first entails collecting red ripe coffee cherry from a select group of high quality smallholder farmers. Next, the coffee cherry is then soaked in water for two hours before it is placed on raised beds to dry. Workers at the washing station say that this extended soaking time adds an extra level of sweetness to the coffee that isn’t present otherwise. After soaking, the coffee cherries are then placed in a thin layer on raised drying beds (to ensure consistency) and slow dried in areas of good airflow for up to 30 days.
Unparalleled quality, a human story, and sustainability – that’s our coffee philosophy.
