With dense, dry coffees like this coffee it’s not uncommon to require a little additional heat during roasting, and for the weight loss during roasting to be a little less than normal. Sometimes this can also mean the coffee will taste quite nice at a lighter roast, as was the case here. Both of my roasts needed a push as the color changed. My first roast was quite fast, and the low drop temp combined with the quick pace yielded a pleasant, very citric coffee on the cupping table. With the second roast I made a conscious effort to draw out both Maillard and post-crack development. This produced an equally admirable cup replete with sweetness, soft stone fruit notes, and floral aromas, but notably muted in acidity. The coffee’s chameleon-like ability to adapt amicably to multiple roasting styles should suit it well for many interesting applications in any given roaster’s lineup.

Origin Information

Dumerso Cooperative
Indigenous heirloom
Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia
October – December
1,750 – 2,300 meters
Fully washed and dried on raised beds

Background Details

This coffee is sourced from family owned farms organized around the Dumerso Cooperative located within the coffee region of Yirgacheffe in the Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia.  The Dumerso Cooperative currently has 246 members.  In 2002, the cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization established in 2002 to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia.  There are twenty-six other cooperatives affiliated with the YCFCU totaling more than 45,000 members.